What we're reading: Janurary 31

What we're reading:

Koi Fish

(Anncoo Journal) I couldn't help but squeel in excitement and coo in aw when I saw this blog post about making jelly Koi Fish from agar agar powder. Used as a quick setting base for Asian desserts, agar agar powder helps recipes set without refrigeration and won't melt in heat. This made it the perfect base for these cute Koi Fish jellies, which are almost too adorable to eat! Fun fact: Koi fish symbolize surplus in China, making them a popular sight around the Chinese New Year in order to bring in a new time of prosperity.

Harvard students play with food

(The Daily Beast) It seemed to me to be a scene out of a sci-fi movie - glowing gummy bears, hot ice cream... gluten-free pasta? Apparently such things are possible in our world because Harvard students have been creating these food fantasies as part of the "Science of Cooking" class, which is aimed to teach scientific principles through food. I would take another science class willfully if it taught me how to create heat-resistant chocolate!

Mushrooms Fill in the Blanks for the Meat-Free

(The New York Times) Mushrooms, in my opinion, are very underrated. Elaine Louie does the fungus justice in this short article about how mushrooms can be more than just toppings on a pizza. For vegetarians and meat-free eaters, mushrooms provide that essential "meatiness" and hearty, fulfilling feeling to dishes that may lack that quality due to lack of meat. If you ever try going vegetarian for a day, substitute a meat portion you would normally eat with a portion of mushrooms and see if you get the same, succulent satisfaction.

Taco Bell: Thanks for the lawsuit

(Good) Taco Bell fires back at the lawsuit filed against them which claims their seasoned beef doesn't conform to the USDA standards of "beef." The company claims their fillers are a mix of traditional seasonings and follows all guidelines - 88% of the recipe being beef, and 12% being "secret recipe." Check out this article to see what else Taco Bell is using in their "secret recipe" other than just onion powder and salt.

What we want to make:

Mapplenut "slice"

(Two Spoons) A baked dessert made of a base of shortbread, topped with apples, brown sugar, maple syrup, walnuts, and almonds. These different ingredients create a symphony of textures that are not too overwhelming, and complement each other just right - crunchy, chewy, sticky, and crispy, but not too much of any one quality. Sound too good to be true? Maybe, but I'm still willing to try it out and see (taste) for myself!