Last night in Food Science lab was all about fruits, veggies, and eggs!
Some fun facts we learned:
- Rhubarb is actually a veggie, not a fruit
- A cracked egg’s yolk will stand taller if it’s fresh
- Put peeled potatoes in water to keep them from browning
- Ethylene gas ripens fruit; it’s also released by ripe fruit, which is why placing fruit in a paper bag makes it ripen faster!
Also, canned veggies are not as tasty (or pretty) as fresh or frozen. But I think we already knew that
There were also brownies involved! One batch made regularly with an egg, and the other with tofu.
The tofu brownies came out SUPER fudgy. Yum!
We also practiced some knife skills! The key? A sharp knife
I’m ashamed to say I’ve let my knives at home get rather dull. Our professor had a cool knife sharpening kit and I might need to get one! Do you guys have any knife sharpening recommendations?
We had our midterm in my Maternal & Children’s Nutrition class today — whew, glad that’s over! I think (hope) it went well, but we’ll see. I’m off to power yoga and then getting together with some of the girls for wine and snacks in celebration of our midterm being over
Have a great night, friends!