Tuesday, November 27, 2012
Last time when I made Osmanthus Jelly, I can only used store bought dried osmanthus. But this time I am fortunate to have some freshly picked flowers! Thanks to my friend Josephine Tse who has an osmanthus tree in her backyard.
Friday, November 16, 2012
"Plasticiser", "black water", "science bread"...you may not know about these terms but you may have consumed them without even knowing it. They might well be "legitimate" to be added to the food we buy and consumed. But our body is designed and built to eat real food, not food additives, in order to function normally. The advancement of modern science is breaking new grounds every day. New technology is no doubt creating a brighter future for our next generation. Food science helps prolong the shelf life of many foods so that in this global market, we can enjoy them from around the world. Food additives enhance the texture, color, taste and shelf life of many processed foods. Technology even can create fake food that tastes, looks and smells exactly like real food.
Tuesday, November 13, 2012
If you are one of my friends who have tried the black sesame ice cream and raved about it, you would scream about this new ginger ice cream. My previous black sesame ice cream recipe is easy and simple with no cooking involved yet is creamy and easy to scoop. This recipe involves a little bit of cooking and more ingredients. This little extra effort is worth it; it results in minimal ice crystal formation, and therefore creamier and silkier ice cream.