Author: ziobon21
Who are you guys and what’s this blog all about?
Hi! Our names are Ze Wei, Lydia Hammond, Daniel Saunders and Bonnie Zion. Collectively we are the Cascade Cooking Crew! We started this project as an Independent Learning Contract within our Terroir class at The Evergreen State College. We are happily doing a few things in this ILC, I will explain in greater detail below! Thanks and welcome to our blog! This is where we will be documenting our project by posting pictures, videos, sourcing information, recipes and our research about food science that you can navigate through our links above, ENJOY! Some of the main components of our ILC...
License to Savor
Here is a video group 16 produced to savor the place we all call home for now, The Pacific Northwest! https://vimeo.com/154678267
Our Ramen and Alkalinity: A Scientific Explanation
When we made ramen soup for the class we found a recipe from the “curious cook” often called a food chemist, Harlod McGee. McGee’s recipe instructed us to bake baking-soda for an hour apparently transforming it, through the loss of some water and CO2 molecules, into a new molecule called sodium carbonate. Apparently this sodium carbonate is a a more alkaline version of baking soda (which is already one of the more alkaline cooking ingredients we interact with regularly), and this alkaline white powder has a transformative effect on a basic flour and water noodle dough. We wanted to know...