Monday, April 22, 2013

Hot and Sour Soup 酸辣湯

Sour is one of the four basic tastes (the other three are salty, sweet and bitter). In recent years, scientists have confirmed that there is another taste called umami (means delicious and taste in Japanese). It is described as savory and meaty and is produced by a common amino acid glutamate. Actually the discovery of this taste is not new. In 1909, a Japanese scientist called Ikeda had isolated a white compound from sea kelp. It is believed that this compound--glutamate/glutamic acid--gives savory and meaty flavor in food. It has been isolated by the food industry and is now commonly known as monosodium glutamate (MSG). Until recently in 2000, the receptor in our tongue for glutamate has been discovered. As a result, the fifth taste--umami--is formally confirmed.

Saturday, April 13, 2013

100% Whole Wheat Bread with Buttermilk 百份百全麥麵包

Tong Zhong is a widely used method to make soft fluffy bread that has long shelf life. But it is not the only way. Today I share with you how to make healthy, fluffy 100% whole wheat bread that remains soft for more than 4 days.

Many people would like to incorporate more whole grain in their diet as recommended by nutritionists and health experts. But they do not like to have whole wheat bread mainly because of its texture. I admit that it is like chewing a piece of cardboard. Is there a way to make it more palatable?

Wednesday, April 10, 2013

What a Wonderful Trip ! 美妙之旅

Even though early Spring in Boston is still very chilly, I was greatly warmed up by a lot of friends, both old and new. I had a fantastic time reuniting with my college friends with whom I have not been in contact for over 20 years. It was such a special occasion for all of us to catch up with each other. To me, the most treasureable thing is we can still connect and open up to one another.

I also had a special opportunity to meet many new friends in these two baking classes. It means a lot to me to meet up face to face and bake with some of my blog readers and followers who are on the other side of the country. I will always be thrilled and excited to share with someone who also has the same interest and passion in baking.

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