Gourmet Scientist

Sugar Rush

nospam@example.com (Crystal Cheng) — Thu, 09 Apr 2009 22:29:00 -0400

A while ago, a friend questioned why sugar rush is bad and what's wrong with repeated sugar rushes. I'm sad to say that I've been so out of touch with dietary nutrition that it took me quite a while to come up with an answer, and the answer couldn't even fully address why repeated sugar rushes are not recommended. So, after quite a bit of research, this is what I've found.

The basics of the so-called sugar rush is a high consumption of simple carbohydrates (such as white sugar, white bread, candy, sugary drinks, refined sweets, etc) followed by a sudden decrease of the ingested sugar (which becomes glucose) as the body secretes insulin to eliminate the glucose from the bloodstream. The lowered glucose level can then trigger another craving for sugar, which can become a cyclical process. So what's bad about this?

Well, certain sources state that the glucose removed from the bloodstream becomes stored in the fat cells. If we look at the fact sheet from the British Dietetics Association (BDA), it does not state this nor does it link high sugar intake to diabetes. The weight gain is from the types and amounts of food eaten to satisfy the sugar cravings. Most of these foods contain a lot of fat and calories, which leads to consuming too many calories and to weight gain.

There's even one article from the Journal of Community Nursing (???) proposing that the "low" from the sugar rush, called reactive hypoglycemia or postprandial hypoglycemia, is not really hypoglycemia in the clinical sense. Instead, the "low" felt by people may be caused by the low protein and fat intake that is traded-off by the high sugar consumption, or, the increased physical expenditure due to the sugar energy rush.

Of course, this by no means suggest sugar is good for you. The most imminent problem is tooth decay and the potential missing nutrients required by the body. Then, there are the possible links to poor skin conditions. And as with anything, eating out of moderation can lead to weight gain and all the risks associated with the gain. So how much sugar is too much? Well, there is no recommended daily allowance. The standard advice is to consume more complex carbohydrates and keep refined carbohydrates to a minimum. As with everything (nutrition-wise, at least), moderation is key.

Chocolate Glazing: Cream versus Sugar

nospam@example.com (Crystal Cheng) — Sat, 04 Apr 2009 11:44:00 -0400

Chocolate Sugar Glazing

I was just watching how to make the Viennese Sachertorte on Epicurious' Around the World in 80 Dishes. First of all, I may regret even more not trying the Sachertorte while I was in Austria. My impression of Sachertorte has been a dense, rich, and fairly sweet and chocolately cake; but this was based on what I've encountered in the US. Seeing what is apparently the authetic recipe, it doesn't seem quite as dense and rich. As I've learned, exported recipes are usually never as good.

Chocolate Ganache Glazing

But what piqued my interest was the chocolate glaze the recipe used. I've always thought any chocolate glazing or filling would be a ganache, a rich mixture typically composed of chocolate and cream. Most might know it as the basic filling for chocolate truffles. The chocolate glaze used for the sachertorte is only composed of chocolate, sugar, and water. I'd venture to say it's chocolate flavoured fondant?? It's probably better without the cream--cuts down on the richness--although it'd be quite sweet? I'm now curious how the two differ in taste. I think I might know as I'm recalling some of the glazings I may have mis-identified as ganache. The next question is then when do you use either. Of course, that probably depends on what you want: creamier (ganache) or sweeter (sugar glaze); or dietary requirements (non-dairy), available ingredients, etc... Anyone have any input??

Honey

nospam@example.com (Crystal Cheng) — Sun, 29 Mar 2009 18:46:00 -0400

In less than a year, after being stung by a rather lovely flying bumble bee, I've consumed so much honey that I'm most likely now a target of both mosquitoes and bees (I can be a natural mosquito repellent for others--a human mosquito pin-cushion with at least 20 bites per leg). I never knew honey could be eaten straight. I rarely consumed it, and it was always just another ingredient in food, sweets, or beverage. Now, after tasting the real thing, I'm hard-pressed to go back to the synthetic taste of mass-produced honey!

As with tea, coffee, chocolate, and wine, honey can be as varied in flavour and texture. So far, I've noticed 2 major flavour types--floral and woodsy--and texture can range from runny, to gloopy-thick, to a mix of runny and set, to completely set. Amazingly, I've had (full containers of) English lime-flavoured clover, acacia (English), Australian eucalyptus, Mexican wildflower, pine (French), buckwheat (!), African Miombo forest, clover (American), Menalou vanilla fur (x2), and Tasmanian leatherwood. I've also tried mountain (French) and chestnut (English).

The most bizzare was the buckwheat not only for the unfamiliar concept of honey coming from a wheat plant but also for the rather odd smell; but the taste is completely different. Even simply having the honey alone or mixing it with water can draw out further contrasts.

I seem to prefer honey with a woodsy flavour. The pine one is marvelous, and it's the one that really triggered my honey exploration. The vanilla fur is very gentle and reminds me a lot of candy. As for the Tasmanian leatherwood, it's very sweet!

I do have to say, scenes from the "Bee Movie" often come to mind. I don't want to be another heartless consumer, but at least it does make you appreciate honey all the more. The next question is: should I thank the bee or not for its sali[a]nt sting??

Crème de Marrons

nospam@example.com (Crystal Cheng) — Sun, 22 Mar 2009 00:53:51 -0400

Breakfast biscuits

I've just returned from a week-long trip to Paris on a short language exchange program with my department. I didn't manage to try anything fancy nor embark on a pastry/confectionary/chocolate tasting, but I did enjoy a few nice meals encompassing french onion soup, grilled lamb, steak au poivre, steak au roquefort, frites, smoked fish salad, chocolate mousse, and the obligatory baguettes and sandwiches. =) I also came across the breakfast biscuits that my friend introduced to me when I visited her 2 years ago in Montpellier, France.

Still, I did learn of one new item: crème de marrons (chestnut cream). I'd just read about it on Tartlette's blog, and fortunately enough, it was offered as one of the toppings for our first convivial meal of homemade savoury and sweet crepes. One bite and I was instantly hooked. It was a creamy paste of roasted chestnut flavour with a hint of sweetness. I'd only recently learned of the joy of roasted chestnut, and this was even better as it eliminated the work of roasting and cracking the nuts and there was the added tinge of sweetness. It's just as bad as nutella, as I can eat it straight out of the can! Too bad I only bought one small one for myself...

Tiramisu

nospam@example.com (Crystal Cheng) — Wed, 11 Mar 2009 23:48:00 -0400

I have been searching for the authentic tiramisu for a very long time, although I'm beginning to think that it's impossible as there can be so many variations, and it ultimately depends on what you like.

I only found out two years ago that some people add amaretto. Then there's the instant coffee or expresso punch. More alcoholic burn (boozy), coffee caffeine rush, or chocolate depth. It can be moussy creamy that is densely flavoured or lightened with whipped cream. Or it can be more cake and bread-like with a moist or lighter texture.

In any case, I was most amazed by the one we had in Venice. It was cake-like with less marscapone and zabaglione. The alcohol and coffee was also minimal. The balance was perfect with both the texture and flavour light but present. Completely contrary to practially all the tiramisu's that I've had, this one was perfect for the end of the meal. It was neither heavy nor overpowering. I never knew tiramisu could be so ethereal.

Pasta in (Venice) Italy

nospam@example.com (Crystal Cheng) — Thu, 05 Mar 2009 20:08:00 -0500

Spaghetti carbonara

Being in Italy, pasta is, of course, a must; but unfortunately, I'm not able to eat much of it due to digestive problems. Still, I managed to sneak small tasters from my friends. As with any food, you don't know what you're missing until you've had the real thing. Maybe it's because the pasta was handmade. Maybe it's the flour, water, or production process. Maybe it's a local factor (After reading Heston Blumenthal's In Search of Perfection, you realize that one can only replicate a dish so far due to the effects of regional differences). Whatever it was, the pasta definitely tasted softer with a nice tender chewy texture. It was not the dead hard or soggy soft of dried store bought pasta.

Sauce, as many have mentioned, was just enough to coat the pasta yet provide satisfying flavour. The pasta was not swimming in it. Simply amazing how little sauce can provide such a flavourful punch, something the Italian cuisine is often described by: using minimal fresh and high-quality ingredients for maximum flavour. Although, I do have to add, I sometimes like extra tomato sauce!

Pasta with squid ink

While in Venice, we tried one of the signature dishes: pasta coated with squid ink. The ink itself is not very flavourful, but the colour is certainly amusing, especially when you're not the person eating it. I wonder if there is any other reason for using the squid ink...

Culinary Travel Adventures

nospam@example.com (Crystal Cheng) — Wed, 25 Feb 2009 00:27:00 -0500

Okay, I really think I should start documenting some of my culinary adventures from last year's travels or else I'm going to forget the details. So, here goes!

Horse meat in Verona

nospam@example.com (Crystal Cheng) — Wed, 25 Feb 2009 00:26:00 -0500

Horse meat tartare

Am I a hypocrite?? I remember reading an article many years ago about Europeans butchering wild horses for their meat and how despicable it sounded, especially since I like horses. Well, I was quite young then and fairly naive.

Late last year, when an unexpected visit to Verona, Italy, led to an equally unexpected discovery that horse meat was a specialty, my curious nature got the better of me, and I HAD to try it. So, for lunch, my 3 friends and I ventured into a local restaurant in search of horse meat. My friends had the lunch set menu with 2 courses, while I went for the a la carte both for the greater choice and the more manageable portion of food. What did I order? Something extreme enough for our server to ask at least twice whether I knew what it was that I ordered: horse meat tartare. Yup. I went for the most extreme of extremes. :-P

Bistecca (well-done)

All 3 of my friends had the "bistecca," a thin piece of meat that was pan-fried, but all managed to be different. There was a raw (recommended by our server), medium, and well-done, although the raw was still slightly cooked. So, we managed to have horse meat cooked in every which way.

The verdict was that horse meat was less chewy and less strong in flavour as compared to beef; and it was well-received by all. Now I understand why so many people enjoy it.

But, you may still be wondering what raw horse meat tastes like. Well, with tartare, the flavour comes mainly from the added sauces/ingredients rather than the meat itself as raw meat is essentially tasteless. Texturally, it was quite chewy since it's not cooked. Rest assured, nothing happened afterwards, although I was quite stuffed from all the uncooked meat that my poor stomach/intestines had to digest!

Oatly Milk

nospam@example.com (Crystal Cheng) — Sat, 21 Feb 2009 23:47:00 -0500

Some time ago, I ran across a random blog entry that mentioned "Oatly milk," a beverage made from oats and water as another alternative to dairy milk. As I'd been having normal soya and black soya milk for quite some time, I was keen on trying something new. As expected, it tastes of oats, but the flavour is much lighter than the soybean taste in soya milk, so it's a much better dairy replacement in beverages. I find it quite soothing to have before bed. It's just as nice with cereal. And it's quite addicting with just a little added sugar (as it comes without sugar) and even hot cocoa.

Nutrition: 100ml Serving Size

	Calories (kcal)	Total fat (g)	Sat fat (g)	Total Carbs (g)	Sugars (g)	Protein (g)	Fibre (g)
Oatly Milk	35	0.7	0.1	6.5	4	1	4
Soybean (Asian)	59	1.3-1.7	0-0.5	8.3-10	8.8-9.4	2.1-2.7	0.3
Semi-skimmed Milk (2%)	51	2.0	1.3	5.2	5.2	3.4	0

Alternative Grains

nospam@example.com (Crystal Cheng) — Wed, 18 Feb 2009 10:30:00 -0500

Clockwise (L-R): Korean mixed grains, pearl barley, bulgur

With the recent push for increasing intake of dietary fiber, I've read about the various whole grains available--couscous, quinoa, bulgur, etc--and have been quite keen on trying them. This article gave the final stimulus. I'm not sure why, but bulgur seemed to be calling out the loudest; so I went for that first. Unfortunately, the taste and texture reminds me too much of Southern American grits, which I really really do not fancy. The texture is a bit too fine, and I was hoping for something a bit more substantial as I was looking to use these grains as a type of rice/bread/carbohydrate alternative.

So next, I went for pearl barley, mainly because I found that it's beneficial for my spleen deficiency. I've had it before as it's commonly used in Asian soups and desserts, but I was planning to use it somewhat differently. It definitely takes a lot longer to cook, but thanks to my "special" rice cooker ("special" because it cooks until all the water has disappeared rather than stopping after a certain time, albeit a bit too far--i.e. burnt dry), I just pour about 4-5 times the amount of water, cook it further with additional water if needed, and leave it to soak with a little bit more water. The final product is a soft, almost rice-like texture but with a little more chew and nutty flavour. I quite like it!

And now, I've just mixed the barley with the Korean wild grains mixture (barley, millet, sweet brown rice, brown rice, job's tear, red bean, black bean, peeled mung bean, black sweet rice, corn, green pea) that I brought back from the States and have been enjoying the even chewier texture and nuttier flavour. Yum!

Nutrition: 100g serving size

	Calories (kcal)	Fat (g)	Carbs (g)	Protein (g)	Fiber (g)
Barley	123	0.4	28.2	2.3	3.8
Bulgur	83	0.2	18.6	3.1	4.5
Brown rice	112	0.8	23.5	2.3	1.8
White rice	130	0.3	28.5	2.7	0.4
Mixed Grains	269	2.5	53.75	7.5	7.5