Yo yo readers! I am home safe and sound from a treacherous trip in the rain down to Rock Hill and back for food lab. Today’s topic: DAIRY. (I almost typed dreary!)
Tomato sauce made with milk
“Test the fat of cheese”
Add some acid to all kinds of liquid dairy
Onion cream cheese dip (compare the fat levels). Ewww. I didn’t do a sensory analysis on these.
Milk tasting. Options: whole, 2%, skim, soy, goat’s (liked it!), butter, condensed whole, condensed fat free, condensed sweetened (my fav!), kefir, lactaid (which I liked!)
Add acid + bake with ham
Throughout the lab I had a few tiny milk samples and a saltine 🙂
I came home pretty hungry and knew exactly what I wanted: a Spinach Salad + A Cinnamon Raisin Bun.
This salad rocked
- Whole leaf spinach, torn, tossed in EVOO + Fig balsamic vinegar
- Drizzle honey
Cinnabun with mashed banana + Naturally more – had to get my PB fix today!
With green tea (This just in from the Lipton Institute: There is no scientific evidence that the addition of milk affects the L-Theanine or antioxidant properties of tea. My guess is that the studies done have shown there may be a link between milk and antiox absorption, but it is not proven.)
For dessert I went to town on the empty Naturally More jar with a knife.
I’m off to cram for Biochem and hopefully knock out a paper introduction. Maybe some fun music will sweeten the chore