Food Diary (March 11, 2012)
Lunch: Pasta with spinach
Dinner: Beans and cabbage with pasta
Baking/sweets: Easy Puff Pastry Cinnamon Rolls
This is a really quick and easy version of the cinnamon bun or cinnamon roll. Using puff pastry instead of the bread dough saves a lot of time and effort. And it produces a different result. The rolls are crispy and buttery. And probably more tasty, but that’s debatable.
I also added chopped almonds and raisins to one batch. Nuts added crunch to the already crunchy puff pastry. The recipe is available here.
Today's Favourite Photo
Source: Cioccolatto Gatto
Today’s Favourite Blog
Source: Science Daily
A vegetarian cutlet that looks like a cutlet, is juicy and fibrous like a cutlet, and even chews with the consistency of a real cutlet. Sounds too good to be true, but it is true. Researchers are using a new method to prepare a meat substitute that not only tastes good, but is also environmentally sustainable.
A different process is used. The previously conventional methods involved mixing plant proteins with a little water, and heating them under high pressure. At the moment when it pushes through the die, the temperature drops dramatically, steam is released and the mass foams up. The new process involves boiling and slowly cooling down. Since no sudden release of pressure takes place, no steam blows out of the paste. As the temperature sinks, the protein molecules start to form chains. This gives rise to a fibrous structure that is quite similar to that of meat.
The prototype of the new vegetarian cutlet factory can produce one endless piece of meat approximately 1-cm thick that can be shaped as desired. The research team is currently able to produce 60 to 70 kilos of the meat substitute per hour. According to Florian Wild, the head researcher, "consistency and texture are already superb, "there is still a little work to do on the flavor”.
The new product will be presented at the Anuga FoodTec trade fair from March 27 through March 30 in Cologne.
This product sounds more appealing than the meat being produced in the laboratory.