Comments for The Food I Cook http://www.thefoodicook.com Cooking Blog with a man's take on cooking, healthy food, and nutrition. Thu, 24 Nov 2011 16:37:32 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Fat Seperator by Swanny http://www.thefoodicook.com/fat-seperator/comment-page-1/#comment-4060 Swanny Thu, 24 Nov 2011 16:37:32 +0000 http://www.thefoodicook.com/2007/07/27/fat-seperator/#comment-4060 AWESOME! Thanks for the tip AWESOME! Thanks for the tip

]]> Comment on My Healthy Protein Muffins by Kristen http://www.thefoodicook.com/my-healthy-protein-muffins/comment-page-1/#comment-3385 Kristen Tue, 09 Aug 2011 16:05:35 +0000 http://www.thefoodicook.com/my-healthy-protein-muffins/#comment-3385 These are DELICIOUS! Moist and flavorful, great texture, not dense or hard or dry at all as I might have expected from the protein powder and flax meal. Nice work and thanks for sharing! These are DELICIOUS! Moist and flavorful, great texture, not dense or hard or dry at all as I might have expected from the protein powder and flax meal. Nice work and thanks for sharing!

]]> Comment on Chemistry of Cooking: The Maillard Reaction by Nate O http://www.thefoodicook.com/chemistry-of-cooking-the-maillard-reaction/comment-page-1/#comment-3363 Nate O Sat, 06 Aug 2011 15:57:57 +0000 http://www.thefoodicook.com/chemistry-of-cooking-the-maillard-reaction/#comment-3363 "So what is the Maillard Reaction? It is the reaction which caramelizes sugars in food to turn it brown. The most straightforward example is the creation of actual caramel from sugar." This isn't really correct. Caramelising sugar is NOT a Maillard reaction. Maillard reactions occur between amino acids and reducing sugars. Sucrose is not a reducing sugar. This confusion is due to one part of Maillard reactions appearing similar to caramelisation, in that a reducing sugar loses a water molecule and undergoes further dehydration. The difference is that the dehydration is catalysed by an amino acid, and the resultant compound subsequently undergoes Amadori rearrangement and Strecker degradation, to name just a few pathways. "This all doesn’t really start to happen until around 230 degrees and continues on up past 300." This is also incorrect. While high temperatures will increase the rate of reaction, Maillard reactions will happen at any non-freezing temperature, while caramelisation will only happen at high temperatures. “So what is the Maillard Reaction? It is the reaction which caramelizes sugars in food to turn it brown. The most straightforward example is the creation of actual caramel from sugar.”

This isn’t really correct. Caramelising sugar is NOT a Maillard reaction. Maillard reactions occur between amino acids and reducing sugars. Sucrose is not a reducing sugar.

This confusion is due to one part of Maillard reactions appearing similar to caramelisation, in that a reducing sugar loses a water molecule and undergoes further dehydration. The difference is that the dehydration is catalysed by an amino acid, and the resultant compound subsequently undergoes Amadori rearrangement and Strecker degradation, to name just a few pathways.

“This all doesn’t really start to happen until around 230 degrees and continues on up past 300.”

This is also incorrect. While high temperatures will increase the rate of reaction, Maillard reactions will happen at any non-freezing temperature, while caramelisation will only happen at high temperatures.

]]> Comment on How to cook brussels sprouts, you roast them by hellin http://www.thefoodicook.com/how-to-cook-brussels-sprouts-you-roast-them/comment-page-1/#comment-2974 hellin Thu, 19 May 2011 15:08:11 +0000 http://www.thefoodicook.com/how-to-cook-brussels-sprouts-you-roast-them/#comment-2974 Here you can find gastronomic ideas form spain. www.mihellin.es Here you can find gastronomic ideas form spain. http://www.mihellin.es

]]> Comment on Infrared Thermometer by Javier http://www.thefoodicook.com/infrared-thermometer/comment-page-1/#comment-2973 Javier Thu, 19 May 2011 15:03:59 +0000 http://www.thefoodicook.com/2007/07/27/infrared-thermometer/#comment-2973 Dear webmaster, this is my page: http://www.industrial-needs.com/technical-data/infrared-noncontact-thermometer-st-20-30.htm, I’m wondering if could be possible include a link here: http://www.thefoodicook.com/infrared-thermometer/ . Could you tell me what are de conditions to do it? I’m looking forward to hearing from you soon. Thanks for your time!!! Best regards. Dear webmaster, this is my page: http://www.industrial-needs.com/technical-data/infrared-noncontact-thermometer-st-20-30.htm, I’m wondering if could be possible include a link here: http://www.thefoodicook.com/infrared-thermometer/ . Could you tell me what are de conditions to do it?

I’m looking forward to hearing from you soon. Thanks for your time!!!

Best regards.

]]> Comment on My Healthy Protein Muffins by marla http://www.thefoodicook.com/my-healthy-protein-muffins/comment-page-1/#comment-2818 marla Mon, 18 Apr 2011 03:35:24 +0000 http://www.thefoodicook.com/my-healthy-protein-muffins/#comment-2818 Use maple syrup, honey, molasses...anything but splenda!!! Use maple syrup, honey, molasses…anything but splenda!!!

]]> Comment on How to cook brussels sprouts, you roast them by Frank http://www.thefoodicook.com/how-to-cook-brussels-sprouts-you-roast-them/comment-page-1/#comment-2398 Frank Mon, 21 Feb 2011 17:07:54 +0000 http://www.thefoodicook.com/how-to-cook-brussels-sprouts-you-roast-them/#comment-2398 So, I found a bag of brussel sprouts in my freezer. They're from our own garden. My wife said that they're about 2 years old. Do I dare heat them up and eat them? So, I found a bag of brussel sprouts in my freezer. They’re from our own garden. My wife said that they’re about 2 years old. Do I dare heat them up and eat them?

]]> Comment on Chocolate Super Healthy Brownies by Chris http://www.thefoodicook.com/chocolate-super-healthy-brownies/comment-page-1/#comment-2181 Chris Sun, 30 Jan 2011 19:21:09 +0000 http://www.thefoodicook.com/chocolate-super-healthy-brownies/#comment-2181 Just experiment, that is what I do. The skin on the top thing might be from mixing issues, or baking issues. Maybe bake them covered part of the time. Remember, they're supposed to be meal replacement snacks, not desserts Just experiment, that is what I do.

The skin on the top thing might be from mixing issues, or baking issues. Maybe bake them covered part of the time.

Remember, they’re supposed to be meal replacement snacks, not desserts

]]> Comment on Splenda is Safe, Ignore the Fake Doctors by Chris http://www.thefoodicook.com/splenda-is-safe-ignore-the-fake-doctors/comment-page-1/#comment-2136 Chris Wed, 26 Jan 2011 03:31:07 +0000 http://www.thefoodicook.com/splenda-is-safe-ignore-the-fake-doctors/#comment-2136 I sleep with a real doctor every night, but I'm a man of science, I've worked in a real research lab, I've studied it in school. I don't need to be an MD to be able to tell what a quack is, a quack is a quack. There is a reason people who "study" these newage things aren't licensed by the government to prescribe medications, because they aren't real doctors, they don't really study science, or medicine, or the human body. They live on spirituality, on anecdotes, and wouldn't know the scientific method if it slapped them in the face. Which is why they'll say things like "It has a chlorine atom in it, so it is bad." Which is utterly ridiculous. In anycase all of the facts I've presented were gathered by real scientists in real research labs. I sleep with a real doctor every night, but I’m a man of science, I’ve worked in a real research lab, I’ve studied it in school.

I don’t need to be an MD to be able to tell what a quack is, a quack is a quack. There is a reason people who “study” these newage things aren’t licensed by the government to prescribe medications, because they aren’t real doctors, they don’t really study science, or medicine, or the human body. They live on spirituality, on anecdotes, and wouldn’t know the scientific method if it slapped them in the face.

Which is why they’ll say things like “It has a chlorine atom in it, so it is bad.” Which is utterly ridiculous.

In anycase all of the facts I’ve presented were gathered by real scientists in real research labs.

]]> Comment on Splenda is Safe, Ignore the Fake Doctors by Charlie http://www.thefoodicook.com/splenda-is-safe-ignore-the-fake-doctors/comment-page-1/#comment-2133 Charlie Tue, 25 Jan 2011 23:14:00 +0000 http://www.thefoodicook.com/splenda-is-safe-ignore-the-fake-doctors/#comment-2133 Considering you do not claim to be a "real doctor" yourself, and yet you are trashing "fake doctors", I would like to know...what exactly do you consider yourself? I am not saying you are wrong or right about splenda, that isn't for me to tell because I am neither "fake" nor "real" dr. myself, but just a suggestion as a reader, maybe provide more information about your qualifications to support your veiws. In my opinion it was rather bias. Considering you do not claim to be a “real doctor” yourself, and yet you are trashing “fake doctors”, I would like to know…what exactly do you consider yourself? I am not saying you are wrong or right about splenda, that isn’t for me to tell because I am neither “fake” nor “real” dr. myself, but just a suggestion as a reader, maybe provide more information about your qualifications to support your veiws. In my opinion it was rather bias.

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