Terroir of the Cascades Cooking Study with Bonnie, Daniel, Lydia, and Ze
Week Cooking hours Research Hours Website Work Field Studies Video Editing Final Presentation ILC logistics Total by week 1 5 8 13 2 19 6 3 28 3 4 4 4 0 5 14 2 14 5 3 38 6 11.5 5 1.5 5 3 26 7 5.5 4 2 2 13.5 8 13 7.5 2 4 3 1 30.5 9 4 3 10.5 3 8 1.5 30 10 5.5 5.5 1 12 Full quarter total 53.5 44 25 20 17 13 22.5 195
Ajandouz, El Hassan, Véronique Desseaux, Sanaa Tazi, and Antoine Puigserver. 2008. “Effects of Temperature and pH on the Kinetics of Caramelisation, Protein Cross-Linking and Maillard Reactions in Aqueous Model Systems.” Food Chemistry 107 (3): 1244–52. doi:10.1016/j.foodchem.2007.09.062. Ameur, Lamia Ait, Odile Mathieu, Valérie Lalanne, Gilles Trystram, and Ines Birlouez-Aragon. 2007. “Comparison of the Effects of Sucrose and Hexose on Furfural Formation and Browning in Cookies Baked at Different Temperatures.” Food Chemistry 101 (4): 1407–16. doi:10.1016/j.foodchem.2006.03.049. Bastos, Deborah Helena Markowicz, and Alejandro Gugliucci. 2015. “Contemporary and Controversial Aspects of the Maillard Reaction Products.” Current Opinion in Food Science, Food Chemistry and Biochemistry...
Above from left Ze Wei, Daniel Saunders, Lydia Hammond, and Bonnie Zion (photos by same) We chose to make chicken ramen for our first group project. We thought ramen would be a popular, affordable, and a doable entry point into cooking for our classmates in the Terroir program at Evergreen. We were not wrong, though it ended up taking hours of practice and research to make decent ramen noodles. We also realized that packing up all the kitchen stuff we needed and driving it to campus was totally possible. But unpacking, cooking, serving, and cleaning up in a 1.5 hour...
We know sugar primarily as table sugar, or, more formally, as sucrose. It’s extracted from sugarcane or sugar beets and reduced down to a sweet white grain. In more scientific terms, sugar generally refers to the simplest members of a group of molecules called carbohydrates. Literally “watered carbon”, Carbohydrates are so named because they are made from carbon together with the two atoms that make water, hydrogen and oxygen. Carbohydrates are a very important group of molecules to the cook and in fact to all life as we know it. As Harold McGee explains in On Food and Cooking, “Carbohydrates...
Introduction to the Maillard Reaction The Maillard reaction is the wonderful and complicated thing that happens when we heat foods that contain protein and some sugars. Under heat , the sugars react with amino acids -which are the building blocks of proteins-, and create a huge variety of new molecules. Food scientist Martin Lersch notes that the name is a not entirely accurate since the Maillard “reaction” is actually referring to “a surprisingly large number of reactions”, all starting from the heating of sugar with amino acids but creating all these myriad new molecules (Lersch, Martin. 2012). These molecules...
