Latest news with #foodscience
South China Morning Post
2 days ago
- Health
- South China Morning Post
Scientists make probiotic tortillas that last 30 days without refrigeration
Food scientist Raquel Gomez and her team have developed a way to keep tortillas fresh for weeks without refrigeration. This is important in poor Mexican communities. Tortillas are a key part of daily meals in Mexico, enjoyed by millions of people. Most Mexicans buy fresh corn tortillas from small neighbourhood shops. The wheat flour version developed by Gomez and her team contains probiotics. Probiotics are live microorganisms found in yogurt and other fermented foods. The fermented ingredients allow the tortilla to last up to a month without refrigeration. This is much longer than home-made tortillas. It was created to help the most vulnerable people, said Gomez, who is a professor at the National Autonomous University of Mexico.
Yahoo
3 days ago
- Entertainment
- Yahoo
73 Million People Watched This Teen's Churro Explode In Her Dad's Face — Here's What Went Wrong
This week in food news, a teen is making churros for Spanish class. I know what you're thinking: must be a slow news week. I thought so too. Until I watched the video about the classic Mexican crunchy pastry with a "surprise" center — and over 73 million TikTok views (and counting). Meet TikTok user Morgan — the high schooler who just wanted to ace her school project by making homemade churros. As the video's caption stated, it was her first time making the fried dough treat. She sat her father down to try her chocolate-dipped project, stating in American-accented Spanish: "a tiempo probar los churros." Everything was going great… until her dad took the first bite on camera. Cue: the explosion. Morgan let out a startled laugh after her dad's first bite made a sound like a gunshot and bits of churro flew out of his mouth. People's hilarious reactions to the video were probably a small consolation as Morgan and her dad cleaned up the dough shrapnel. One TikTok user commented: "girl, they said assignment, not assassinate." Another commented: "Spanish project or science project?" The comments were FLOODED with more than just reactions — people were trying to figure out what happened: And a few food science-savvy chimed in with their opinions. One user argued: "The churro exploded because steam got trapped inside the dough, and the pressure blew it up when it couldn't escape. Basically, [she] made a mini pastry bomb." And yep — they're right! Churro dough contains egg, which produces steam when fried. Another comment furthered the point: "That's why churros are a star shape with lines on them and not round." If you looked closely, you can see this Spanish project is missing a key feature of most churros: the ridged edges: Turns out those little ridges on the fritters aren't just for show. They increase the dough's surface area, allowing steam to escape, which is critical to preventing what happened to Morgan's dad. Trapped hot steam doesn't just ruin the churro, it can also be dangerous. People in the comments were seriously worried about her dad — if the steam had actually burned him — so they made sure to give us an update video. In an update video, the dad said, "I took a bite and thought my head was going to blow off.... I won't be able to taste anything for at least a year... my lips are burned, but I'm not dead." Morgan laughed in reaction to the exploding churro, which could make you think it was some sort of prank. One commenter suggested foul play, saying, "I'm convinced there's a reason you didn't go first lmao." But the father was just an unfortunate snafu. In the follow-up video, the dad said, "It was a total accident. 100%. We were both in shock... She's a good daughter." People were both wildly entertained by the update on the whole debacle and incredibly relieved. No word yet on whether Morgan's exploding churros earned her a passing grade — but if viral views count, she's got an A+ in the bag! If you're suddenly craving the cinnamon-sugary street food, but don't want to suffer the same fate as Morgan, check out our churro recipes by downloading the free Tasty app and searching "churro." Our "How To Make Perfect Churros Every Time" recipe tutorial is foolproof! Ironically, we even have a "molten churro bomb recipe" — But, if it's Morgan reading this, mayyyybe wait a few weeks before trying out this recipe with your dad.
BBC News
26-05-2025
- Business
- BBC News
University of Reading says farm sale cash will be reinvested
A university has said the planned sale of farmland to build a new village will raise money for food science first emerged in 2021 for nearly 4,000 new homes around the River Loddon near Arborfield, land includes Hall Farm, which is part of the University of Reading's Centre for Dairy university's vice-chancellor Prof Robert Van der Noort said the money would be reinvested in agricultural studies under the terms of a trust covering the land. Speaking to BBC Radio Berkshire, he insisted the sale would not prop up the university's general said: "We just bought another farm... The opportunity we get by generating an income from this by having houses built on it allows us to build new facilities, modern facilities."All universities find the current situation really challenging but... the money we generate from the sale of Hall Farm can only be reinvested in research in agriculture and food sciences." In 2024, the university bought 650 acres of farmland at Farley for £ Van de Noort said the sale of Hall Farm would raise "multiple more" than that have criticised the proposed development of 3,930 new parish councillor Paul Stevens told the radio station: "They're calling it the Loddon Garden Village. We are not convinced it will be a garden. It doesn't sound like a village."Add it to the 4,000 houses at Shinfield and the 3,500 at Arborfield Green and what you've actually built is a large town."The blueprint for the development includes a country park, as well as a main road leading to a new bridge over the M4.A planning application is expected to be submitted to Wokingham Borough Council later this year. You can follow BBC Berkshire on Facebook, X (Twitter), or Instagram.
Telegraph
24-05-2025
- Health
- Telegraph
Eat a spicy meal for lunch to lose weight
Eating a spicy lunch could help people eat less and lose weight, a new study suggests. Scientists believe that the spices trick the body into wanting less food and cause people to eat a fifth less than if they have a milder meal. Heat from chillies cause an 'oral burn' sensation that leads a person to eat at a slower rate and subsequently to have a smaller portion, US scientists found. Some 130 participants were served two dishes of either beef chilli or chicken tikka, with a mixture of hot or sweet paprika. They were recorded eating and asked to consume as much or as little as they wanted, with data showing they ate 11 per cent less of the noticeably spicier beef chilli and 18 per cent less of the spicier chicken tikka. 'Spiciness slowed people down' Dr Paige Cunningham, a food scientist at Pennsylvania State University, led the research and initially thought the drop in consumption could be down to people enjoying it less because it was too spicy, or drinking more water to cope and therefore feeling more full quicker. However, both of these explanations were ruled out. She told The Telegraph: 'They liked the meals equally and drank similar amounts of water. Instead, they differed in eating rate. 'Increasing spiciness slowed people down and we know from other research slowing down eating typically reduces how much people eat.' She said the sensation of 'oral burn' is probably causing the reduction in appetite. The study authors wrote: 'These experiments identify a non-textural manipulation that can be used to slow eating rate and reduce ad libitum intake without adversely impacting food pleasure.' While the long-term impacts of the spicy diet remain unknown, there is reason to believe a spicy lunch could have significant benefits for the waistline. Dr Cunningham said: 'For a single meal, increasing spiciness reduces energy intake. 'If this reduction in energy intake is maintained over time, which is a big if, this might help individuals reduce energy intake, which could help with weight maintenance or even weight loss. 'That said, this study didn't investigate weight management or weight loss directly, so we can't make any claims how these effects might persist over time.' The scientists write: 'The current study provides evidence that, through its influence on oral processing and consumption behaviour, this common ingredient can be beneficial for weight management and reduce risk of energy overconsumption at meals.' 'Goldilock's Zone' for spice The study also identified a 'Goldilock's Zone' for how spicy a dish should be to benefit from the oral burn without being unpleasantly fiery. Dr Cunningham and her team found that a dish which scored between 54 and 68 out of 100 for heat was ideal, adding that this will vary depending on the person and their own individual spice tolerance. For example, while some may find a Madras or Vindaloo within their own Goldilocks Zone, for other more delicate pallets a Korma or Pasanda may suffice. The scientists only investigated the role of chilli in this study as capsaicin – the active ingredient in chilli and paprika – is well known for its ability to trigger oral burn. However, other herbs and spices, including horseradish, wasabi, mustard and even garlic, may also replicate the findings. 'The extent to which these foods might cause enough oral burn to slow eating and reduce intake could be interesting to investigate as well,' the scientists write. The study was published in the journal Food Quality and Preference.
CNET
23-05-2025
- General
- CNET
Cornell Chicken: How an Ivy League Professor May Have Invented BBQ Chicken
Some argue that Cornell chicken -- a straightforward recipe developed by a university professor over 75 years ago -- holds the title as the first official barbecue chicken recipe ever recorded. Whether you're grilling over charcoal, searing in a cast-iron skillet, or using an air fryer, this versatile marinade performs reliably across the board. I tested it using all three methods, and each turned out delicious results. Plus, the marinade is easy to scale up, making it a great staple for summer cooking. While Upstate New York is typically associated with apples rather than smoked meats, it's home to one legendary exception. Cornell chicken, first published by Robert C. Baker, a Cornell professor of poultry science and food science (and passionate home cook), has earned iconic status in the region. Grounded in basic food science, the recipe calls for just a few simple ingredients: bone-in chicken, apple cider vinegar, oil, a few common spices -- or a poultry seasoning blend -- and a reliable cooking method. Though it shines over open coals, I found it came out just as tasty from a skillet or air fryer. Whether you like to cook your summer bird in an air fryer, over a cast-iron skillet or directly on the grates of your gas or pellet smoker -- I made this recipe on all three and it worked each time -- this simple and straightforward marinade is easy to make in large batches and worth adding to your rotation. What's special about Cornell chicken? Baker is a Northeast barbecue legend. Baker wrote the proverbial book on barbecue chicken, according to many, after extensive recipe testing in the 1950s. He was unhappy with the bland state of American cuisine and created this recipe to help serve tasty food en masse at large cookouts. "Cornell chicken," as it's known, is beautifully simple and remains one of the most lauded chicken marinades and summer cookout recipes. You'll find Cornell chicken served at restaurants, particularly in upstate New York, where the university is located, family picnics, food fairs and festivals across the country. What's different about Cornell chicken? Cornell chicken uses one unusual element, a beaten egg, to add a creamy coating and let the chicken skin get crispy without burning. There's also poultry seasoning for depth of flavor and vinegar to add tang and help the marinade penetrate. If you're wondering how to make Cornell chicken, it's easy -- use just five ingredients and a similar cooking method to traditional barbecue chicken. This chicken marinade is vinegar-based so it's akin more to a Carolina style than the sweet Kansas City or St. Louis styles. Baker suggests using a charcoal grill to keep unwieldy flames from cooking the skin unevenly. The barbecue chicken recipe is about as simple as it gets. Baker's cooking technique is a little more meticulous. How to make perfect Cornell chicken Ingredients Bone-in chicken pieces 1/2 cup vegetable cooking oil 1 cup apple cider vinegar 1.5 teaspoons poultry seasoning 1 beaten egg Salt and pepper to taste Let the marinade do its thing for at least three hours. David Watsky/CNET Directions Step 1 : Beat the egg. Add oil and beat again. : Beat the egg. Add oil and beat again. Step 2 : Whisk together all the ingredients in a bowl. : Whisk together all the ingredients in a bowl. Step 3 : Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours. : Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours. Step 4 : Place coated chicken on a medium-high grill (Baker suggests charcoal) or hot cast-iron skillet and reserve any leftover marinade. : Place coated chicken on a medium-high grill (Baker suggests charcoal) or hot cast-iron skillet and reserve any leftover marinade. Step 5 : Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking. : Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking. Step 6: Cook until internal temperature reaches 160 degrees F. Baker recommends a charcoal grill but gas works fine, too. David Watsky/CNET Can you make Cornell chicken in an air fryer? Yes and I did. I put half of my batch in the air fryer and the other half over a hot flame the way Baker intended. Both methods worked well. The grill gave me a slightly more caramelized char while the air fryer was faster and there was less to clean up. Baker included instructions on how to build a fire pit but you can choose a charcoal or gas grill and get similar results. Can you use any chicken for Cornell chicken? Baker's original recipe calls for broilers (small whole chickens), but this recipe can be applied to any bone-in, skin-on chicken. You can use boneless, skinless chicken, but you won't get that coveted crispy skin that Baker's Cornell chicken recipe aces. As it turns out, some forum users have even experimented with using the Cornell chicken cooking recipe on wings -- to pretty immediate success. One person from the r/Wings subreddit shared their successful Cornell chicken wings, after using the same basic six-step process included in Baker's original recipe. If you don't feel like making this sauce, these are the best bottled barbecue sauces we've tried. Watch this: Best Air Fryers: Cheap vs. Expensive 19:24 Cornell chicken FAQs What is the most important ingredient for Cornell chicken? Aside from the obvious -- the bone-in chicken -- the apple cider vinegar is perhaps the most important part of the Cornell chicken marinade. It adds a unique "tang" and a depth of flavor that defines Baker's BBQ recipe. Adding the egg also allows the skin to crisp over, adding a great texture to bite into.
