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Chemist's Table

@chemiststable

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If I post food periodically, does that make me a periodic table? Account curated by @c3sapo and @luckabibic
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Today's menu: A very special Tres Leches cake! 🍰 This delightful dessert holds a special place in my heart—it's the first cake I baked while recovering from Guillain-Barre syndrome as part of my ergo therapy at the hospital.

As we indulge in its creamy goodness, let's chat about milk and the sugars present in it. Lactose, the main sugar in milk, plays a crucial role in its sweetness. Similar to sucrose (table sugar) or fructose (the main sugar in fruits), lactose requires an enzyme called lactase for proper digestion. However, for some, like those with lactose intolerance, the body doesn't produce enough lactase, leading to discomfort after consuming dairy products. Despite this, Tres Leches cake offers a delightful dairy experience for many, showcasing the versatility and sweetness of milk in baking! 🥛✨#ChemistsWhoCook #ScientistsOfInstagram #SciComm #TresLeches #VenezuelanFood #SugarScience #guillainbarresyndrome #BakingTherapy #Chemistry #ChemistsTable by @chemiststable

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2 years ago

🇩🇪 Today's menu: German Butter Cookies 🍪

My brothers-in-law shared his family recipe for butter cookies, and we had a blast decorating them with chocolate chips and sugar crystals.

The recipe was a bit tricky because it usually calls for butter, but my brother-in-law isn't a fan of the buttery flavor. So, we substituted butter with margarine, resulting in a significant change in composition due to the difference in fat content. I used low-calorie margarine, which has only 40% fat, while regular butter contains around 80%. To compensate for the extra liquid content, we had to adjust the amount of flour and sugar. In the end, though, we managed to make delicious cookies!

#ChristmasFood #Cookies #Christmas #ChemistsWhoCook #ChemistsTable #Germany #InstaFood #FoodPorn #HomeMadeFood taken in Gent, Belgium by @chemiststable

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3 years ago

Tonight's menu: 🎄✨ Celebrating a Venezuelan-German Christmas in Belgium! 🇻🇪🇩🇪🇧🇪 Featuring: Asado Negro, Hallacas, Pan de Jamón, Klößen y Ensalada de Gallina!

Our festive table this year includes a fusion of traditions: adding #klößen to our Christmas feast in honor of my sister's boyfriend. These delightful dumplings, made with bread, are a beautiful blend of flavors.

It's fascinating how diverse cuisines share similar dishes, each with its unique touch, adapted to local ingredients. In Venezuela, our Christmas dumplings, Hallacas, feature corn, filled with a savory stew, and cooked in banana leaves because, well, we are extra!

No matter your Christmas culinary customs, here's to cherishing special moments with loved ones and savoring every bite! Wishing everyone a joyful and delicious holiday season! 🌟🍴

#ChemistsWhoCook #Christmas #ChristmasFood #Instafood
#Foodie #ChemistsTable #Venezuela #Germany #Belgium#Hallacas #PanDeJamon by @chemiststable

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3 years ago

Tonight's menu: Arepas in Marrakech! 🇻🇪🇲🇦
I truly love arepas! How much I love arepas? So much that as part of my company's @suntheticsml group trip, we decided to bring Harina Pan to Marrakech and teach our whole team how to make arepas. We showed our Marrocan host and she came up with "The Fatima": cream cheese, olives and honey! definitely a combination that no Venezuelan would ever think of. This is why I love sharing food with people from different cultures, food unites us and I'm happy that I was able to share a little bit of my country and my culture abroad.
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#Arepas #VenezuelanFood #ChemistsWhoCook #InstaFood #FoodPorn #FusionFood by @chemiststable

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3 years ago

Tonight's menu: A traditional Venezuelan Christmas, Hallacas, Pan de Jamón, Pernil y Ensalada de Gallina 🇻🇪🎄

Growing up, one of my favorite Christmas activities was going to my grandmother's house to make hallacas. A couple of days before Christmas, my whole family would gather and cook for two days straight to make enough hallacas to feed our extended family for the next two to three weeks. We used to make over 500 units at the time. Making 50 hallacas is a monumental task, so making hundreds is A LOT OF WORK! The fun part is that we would all chip in. From the youngest to the oldest, we each had a job according to age and skill. Back then, It was a moment of pride to be promoted in the ranks of hallaca-making to the most challenging task, wrapping them. This year I was lucky enough to make hallacas with my parents, sister, and cousins, so it took me back to my childhood.

Hallacas are similar to tamales; they consist of a corn dough stuffed with a stew of beef, pork, and chicken together with raisins, capers, olives, onion rings, and red and green bell pepper slices. They are wrapped in banana leaves, tied with a cotton thread, and boiled

Making hallacas in Belgium was easier than expected; most of the ingredients were readily available except for "Onoto" (Annatto seeds), an orange-red food coloring condiment derived from the seeds of the achiote tree. The two main pigments responsible for the color of annatto seeds are Bixin and Norbixin. These compounds are soluble in oil but insoluble in water, which is why you need to cook the seeds in oil to extract the pigments!

📸: @ricardoanton98

#ChemistsTable #ChemistsWhoCook #Christmas #ChristmasFood #Family #Tradition #Hallacas #PanDeJamon #EnsaladaDeGallina #Navidad #VenezuelanFood #FoodPorn #InstaFood taken in Gent, Belgium by @chemiststable

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4 years ago

Tonight's menu: Golfeados 🇻🇪 (Venezuelan sticky buns). While growing up, my dad worked in his uncle's bakery, where he learned to make all sorts of baked goods. Golfeados are one of his specialties, and to try them is to want to eat them again, so when he asked what I wanted to eat today, I screamed GOLFEADOS!
Cooking with my dad is always a fun experience. He is a walking encyclopedia of Venezuelan recipes and a fantastic chef. Hence, I always learn something while cooking with him. Today, the roles were reversed, and I ended up teaching my dad a little something about temperature and fermentation.

Golfeados are yeast-based and require proofing until the dough size doubles. This process takes about one hour in 🇻🇪. However, we're in Belgium, and it's much colder here. So you have two options: 1. turn on the oven and raise the temperature, or 2. if you're not in a hurry, wait longer for fermentation. Knowing that we had a bunch of hungry Venezuelans to feed (looking at you @madaqp97 @ricardoanton98 and @menegatis), I suggested option 2. But my dad was convinced that the temperature wasn't all that different, so he picked option 1. What happened? after one hour, the dough had hardly gained any size, so we had to raise the temperature, and 45 min later, we were ready to go!

You'll see, the average room temperature in my home town 🇻🇪 is about 28 °C, while here in 🇧🇪 is about 18 °C. 10 °C make a huge difference in the speed of the fermentation process. In Venezuela, we have a saying: "Mas sabe el Diablo por viejo que por Diablo" loosely translated as "The devil knows more because he's old than because he's the devil", meaning there is a lot of knowledge and experience with age. I might not be older than my dad, but I'm used to baking in the cold, so in this scenario, I'd like to think that I'm the devil (how fitting for Halloween)

Have you ever had a #CookingFail while trying to reproduce a recipe from a foreign country? Let us know in the comments, and we'll see if we can find the explanation!
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#ChemistsTable #KitchenFails #VenezuelanFood #Golfeados #FoodPorn #Foodie #Chemistry #SciComm #ChemistsWhoCook taken in Gent, Belgium by @chemiststable

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4 years ago

Today's Recipe: Arepas 🇻🇪
You asked for it, and here you go! The basic recipe for arepas is really simple and you can tailor it to your taste. Sometimes I add oatmeal and bran to make the dough slightly sweeter or spicy chilly peppers to give it an extra kick. Fun fact, arepas' dough is non-Newtonian fluid, the longer you kneat it, the softer it becomes but when you leave it to rest it hardens again. This is why you need to leave your dough rest before making the individual shapes.

Materials:
2 cups of Harina PAN (pre-cooked corn flour)
2.5 cups of water
1 tsp of salt
1 sp of corn oil + extra for coating

Equipment
Plastic bowl
Budare (Griddle or frying pan)

Method:
Add water, salt, and corn oil to a plastic bowl. Using your hands, add the Harina Pan, and knead the dough until you achieve a homogeneous mixture. Leave it to rest for 5 min. Divide the dough into twelve round balls and flatten them to achieve a thin disk. Coat the surface of the arepa with oil and seal them at medium-high heat in a budare (griddle or frying pan) for 5 min on each side. Then, transfer to an oven and cook further for 15 min at 180 °C until golden and crispy.
#Arepa #Instafood #SciComm #Foodporn #VenezuelanFood #Venezuela #Recipe #Food #Delicious #ChemistsWhoCook #ChemistsTable by @chemiststable

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4 years ago

Today's menu: Arepas 🇻🇪
October is my birthday month and to celebrate we'll be posting some videos about myself, where do I come from and what do I do! Arepas are the Venezuelan bread! This delicious treats are ubiquitous to our cooking. Tell is in the comment where are you from and what's your national dish?
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📽️ @rickyanton98
📘 @c3sapo and @manhattanscientist

#Arepas #VenezuelanFood #Venezuela #EverythingIsChemicals #Foodporn #Science #Chemistry #ScientistsOfInstagram #ChemistsWhoCook #ChemistsTable #TsmidnighTs taken in Gent, Belgium by @chemiststable

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4 years ago

Tonight's menu: Acaraje with Vatapa and Caruru 🇧🇷 with Rodrigo Leite @row.dri.go

Acaraje is a typical African-Brasilian dish from the Yoruba diaspora. It is often made as a religious offering to Iansã, an orisha of the storms and thunders. It's traditionally made and sold by women in portable tables or "tabuleiros" in the northeast region of Brazil. Its main ingredient is peeled black eyed peas that have been soaked for up to 16h.

Soaking has fascinating chemical effects on beans. Multiple processes happen simultaneously. 1. Hydration: Beans absorb water, making them softer and easier to cook. 2. Hydrolysis of phytic acid: Phytic acid is beans' primary source of phosphorus. Although it is an essential plant nutrient, humans cannot digest it. Instead, Phytic Acid acts as an antinutrient that attaches to minerals and metals and stops them from being absorbed during digestion. 3. Extraction of saponins: The chemical compounds responsible for bloating and farting after eating beans. Thus, soaking is a crucial step in the bean cooking process!

If you're like me and often forget to soak your beans overnight, there is a simple chemical hack that you can follow to save up some time. Soaking your beans in hot acidic water speeds up all three processes. So you can get away with soaking your beans for as little as 2h. Just remember to change the water every 30 min. This helps drive the extraction process and guarantees the removal of those pesky saponins!

Do you also forget to soak your beans overnight? Let us know in the comments!

#ChemistsWhoCook #Instafood #BrasilianFood #Brasil #FoodPorn #Food #EverythingIsChemicals #science #ScientistsOfInstagram #Chemistry #ChemistryLovers #BackToSchool taken in Gent, Belgium by @chemiststable

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4 years ago

Today's menu: Our first video!!!!! it's Pizza 🇮🇹🍕
Let us know what you think about our video in the comments. Do you have a favourite recipe that you want us to explain? Tell us!

🎥: @rickyanton98
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#ChemistsTable #EverythingIsChemicals #Pizza #ItalianFood #FoodPorn #Science #ScientistsOfInstagram #Foodie #Comfort Food #ChemistsWhoCook #Cooking #Baking by @chemiststable

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4 years ago

Tonight's dinner:
Phaal Curry with Naan and Raita 🇮🇳
Indian food is simply amazing! One of the most common ingredients found in it is chilly peppers. The chemical compound responsible for their "hot" flavour is called capsaicin. The spicier the pepper, the higher the amount of on capsaicin present in its flesh. Tonight's curry was made using Caroline reaper peppers, they were declared the hottest chilli peppers in the world in 2017 by #GuinnessWorldRecord. A fun fact about capsaicin is that even though it burns and causes a lot of pain to the human body, this compound has been used used experimentally to treat neuropathic pain, a specific type of pain caused by damaged to the nervous system. #ChemistsTable #ChemistsWhoCook #EverythingIsChemicals #SciComm #IndianFood #FoodPorn #CarolinaReaper #Curry taken in Gent, Belgium by @chemiststable

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4 years ago

Tonight's menu:
Roast rack of lamb with roasted potatoes, kalamata olives and cherry tomatoes. 🐑🫒🍅 with Dimitri Vanslembrouck (@dimitrivanslembrouck)

Lamb is a very peculiar type of meat known for its distinctive taste and texture. Chemistry is responsible for both those things! The taste comes from branched-chain fatty acids. Our senses can detect these compounds at very low concentrations, that's why we can easily identify lamb's odour and taste. Now, when it comes to tenderness, we need to look at a different compound. The tenderness of cooked lamb is directly related to the number of chemical cross-links holding the collagen proteins together. The number of cross-links increases with the age of the animal, and as the number increases, the process of breaking down the collagen to soluble gelatin becomes more difficult, requiring longer cooking times or higher temperature. Lambs are usually slaughter at a very young age thus their meat has less cross-link bonds and it's softer.
#ChemistsWhoCook #ChemistsTable #Chemistry #FoodPorn #Lamb #Dinner #SciComm taken in Gent, Belgium by @chemiststable

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4 years ago