Finally...!! *sob sob*

Finally... this assignment as come to the end... *clapss clapss... Thunder of clapss*

Kah Weng and E are glad to have get ourselves involve so much in this stunning Mr Macho Ginger and Ms. Smoothy White Milk's journey of life and newborns. We have learnt so much, and will continue learning from this experience and hopefully through their relatives (other food combinations)...

Thank you!!!
Terima Kasih!!!
Xie Xie!!! 
Nandree!!!
Kamsahamida!!!
Arigato!!!
Grazie!!!
Gracias!!!

Busting Myth aka "Magically happens, Scientifically proven"

Discussion continues... here goes the very scientific terms, if you have any doubts at all, pls comment, E and KW shall explain it to you.

*serious strict face... Hrmmppphhh. Teacher with black frame glasses again and this time with a dictionary size book in hand*

As ginger contains ginger protease (GP- II), functions is to cleave peptides and protein through proline. Also it acts as a clotting agent to form the ginger milk curd. (Dai and Huang 2003).

Hydrolysis of protein in milk converts it from water soluble into water insoluble form, leading to the formation of milk curd (Wikipedia 2009).

When ginger juice is allow to settle down, it seperated to 2 layers, white powder substance settle at the bottom and clear yellow liquid above. The supernatant contains protease whereas the white substance is starch. It is the supernatant that helps in forming curd. (Choi et al. 2003)

Aged ginger juice could form milk curd better than young ginger juice as, aged ginger juice contains more protease (Spindle and Spices 2009). Hence, more enzymes are catalyzing the reaction, converting the soluble form of protein into insoluble form.

Due to enzyme activity, the reaction only occurs at high temperature. Without heating the milk, the reaction does not happen and no milk curd form. When, the temperature of the milk is increase the milk curd forms in a more solid form. Reason is the characteristic of the enzyme that catalyze the reaction at a faster rate, as in more enzymes are active, thereby converting more milk protein into insoluble form.

Therefore, the higher protein content, the easier it is to form curd because more protein is converted to insoluble form.

The failure of using full cream milk in forming curd is due to its lower protein content (3.0g oer 100ml) as compare to low fat milk (3.4g per 100ml) and not because of its fat content.

*ahhh... Light bulb shinning...!!!*

 Credit to myth busters out there aka References:

1. Choi, C., Chau, V., G., Lau, I., and Wong. I., 2006 [Online]. Available from: <http://www.hksspc.gov.hk/ppt/2006/Ginger%20Milk%20Curd.pdf> [Accessed 21st October 2009]
2. Dai. J. Q. and Huang. X.S., 2003. Seperation and Purification of Ginger Protease. Journal of Food Science, 24 (2), 72-79.
3. Spindle and Spices, 2009. Ginger Milk Pudding [Online]. Available from: <http://spindlesandspices.blogspot.com/2009/03/ginger-milk-pudding.html> [Accessed 21st October 2009]
4. Wikipedia, 2009. Ginger Milk Curd [Online]. Available from: <http://en.wikipedia.org/wiki/Ginger_milk_curd> [Accessed 21st October 2009]

Curiosity fulfilled y'all...!

continued on curious stuff...This is REALLY what you would LOVE to know...

What the team had done on the previous TWO labs before the FINAL... (basically was fooling around and mixing here and there with no directions and no parameter..) *devil horns and tails*

"What the team have done list":

1st day

1. colliding the milk and ginger juice without ratio.
2. colliding the different temperature of milk to aged ginger only.
3. colliding different amount of milk to different amout of ginger juice.
4. adding milk powder into milk (suspected protein content, hence add to increase protein content).
5. adding different amount of sugar

Curd formed, but it was not firm, less viscous.
Found out: Temperature affects, ratio of milk and ginger affects, protein content affects, sugar did not contribute at all.

2nd day:

1. left out suspended ginger white substance at the bottom to collide with milk (suspect it helps in forming curd)
2. ratio was used. Milk to ginger, 8:1 (a key in forming curd)
3. low fat milk joined the family of mixing (found out another key to success)
4. young ginger joined (another member to success)
5. temperature helps (another member in contributing)
6. cover and uncover of settlement (suspect helps too)

Firm curd formed, viscous.
Found out: White starchy substance helps, ratio plays a great role, fat content does not affects, type of ginger affects, cover theory helps.

BUT, finally the team was 100% glad that they went fooling around on the TWO labs, coz if the TWO labs did not exist, there's no parameters to determine the formation of curd! *angel face with snow white feathers*


FINALLY:
The team have came out with these parameters that are significant in contributing to the formation of curd *high hhoooorrayyyyy jump*.

• temperature
• types of milk
• types of ginger

THANK YOU TWO LABS!!! *pucker lips! mwahhs mwahhs..*

After TWO Lab, this is FINAL

continued...

Slash off the desriptions for previous 2 labs. Here is the final descriptions after the 2 real experimenting labs. (im guessing you are curious what we have done in previous labs.. Hehehe.. well you can obtain the info in the next post.)

Objectives:
1. To determine the factors (type of ginger, type of milk, temperature) affecting of formation of curd.

Ingredients:
1. Aged ginger
2. Young ginger
3. Low fat milk, with 3.0g/100mL of protein content
4. Full cream milk, with 3.4g/100mL of protein content
5. Sugar

Equipments:
1. Food thermometer
2. Cooking pot
3. 250mL measuring cup
4. Cotton sieve
5. Measuring spoons (1/2 tbsp, 1 tsp)
6. Blender, small
7. Peeler

Steps by steps:

Prepartion of ginger juice:

1. ginger were peeled with peeler

2.  ginger were blended with blender for its fiber and juice *very noisy blending machine sound*

3. ginger fiber was pooled into cotton sieve, and ginger juice was squeezed into a bowl

4. Step 1 - 3 were repeated for young ginger and juiced were pooled into different bowl

Prepartion of milk:

1. milk was prepared by pouring 60mL into cooking pot, and it was cook to 80 degree celcius measured by thermometer *ooo... steamy*

2. 1 1/2 tsp of sugar was added to milk to taste

Process of collision of Milk and Ginger:

1. 60mL of milk at 80 degree celcius was poured into a bowl contained 1/2tbsp of ginger (ratio of milk to ginger juice is 8:1) *teacher face with black frame glasses, "take note class, this is important"*

2. Solution was then cover and left untouched for 10- 15mins

3. Step 1 - 2 were repeated for low fat milk with aged and young ginger, full cream milk with aged ginger and young ginger

4. temperature of milk was then prepared at 60 degree celcius and 100 degree celcius, and repeated for all parameters set in step 3

Results: (after duplicating each combinations for 2 times, consistant results obtained for both)

(Bowls above: Aged ginger. Bowls below: Young ginger)

Low Fat Milk (80 degree celcius) + Aged ginger juice
= solid curd formed, very viscous

Low Fat Milk (80 degree celcius) + Young ginger juice
= no solid curd formed, watery

Low Fat Milk (60 degree celcius) + Aged ginger
= curd formed, less viscous than 80 degree celcius curd

Low Fat Milk (100 degree celcius) + Aged ginger
= solid curd formed, more viscous than 60 and 80 degree celcius

(Left: 100 degree celcius. Right: 60 degree celcius)

(Bowls above: 100 degree celcius. Bowls below: 60 degree celcius)

Full Cream Milk (80 degree celcius) + Aged ginger juice
= no solid curd formed, viscous

(Toothpick shows dented liquid, but not standing in liquid)

(Toothpick shows dented liquid, but not standing in liquid)

Full Cream Milk (80 degree celcius) + Young ginger juice
= no solid curd formed, watery

(Bowls above: Aged ginger. Bowls below: Young ginger)

Full Cream Milk (60 degree celcius) + Aged ginger juice
= no curd formed, less viscous compare to 80 degree celcius

Full Cream Milk (100 degree celcius) + Aged ginger juice
= no curd formed, more viscous than 80 degree celcius

(Bowls far left: 60 degree celcius. Right: 100 degree celcius)

As a summary (after duplicating each parameters, results obtained were identical):
Low Fat Milk

Old Ginger	Young Ginger	Old Ginger, 60degree celcius	Old Ginger, 100degree celcius
Formed solid curd, very viscous	No solid curd formed, watery	Form curd, less viscous than 80 degree celcius	Solid curd formed, more viscours than 60 & 80 degree celcius

Full Cream Milk

Old Ginger	Young Ginger	Old Ginger, 60degree celcius	Old Ginger, 100degree celcius
No solid curd formed, viscous	No solid curd formed, watery	No curd formed, less viscous than 80 degree celcius	No curd formed, more viscous than 80 degree celcius

to be continued on discussion...
*both shoulders pat pat pat pat by E and KW themselves*

Food Lab Drama and Gratitude

Hi all,

Sorry for the later post and updates. E and KWeng has been really busy with exams and research proposal *thousand apologies face*

Anyway, the team had done total of THREE "experiments" in Food Lab happening in 2 weeks. First of all, credit goes to Ms. Jonice the Food Science Lab Assitant!!! She is 100% brilliant and generous to allow us to use the lab, equipments and materials. The seniors, that are doing their "cooking" for projects, thanks for their comments and tastebud in helping us do the evaluations!! Lastly to Dr. Wong, to kindly drop by from his busy schedule to help us improve the experiments and provide us with brilliant suggestions. (which might make us famous someday!) *claps claps claps claps*

The Food Lab was and still is full with passion from different students in producing quality food and producing new creations from different concepts and dreams. Good luck to all project seniors, hope that they will succeed in creating excellent formulas in contributing to the heaven of food *blink blink blink crown of each seniors' head*.

Sorry that we couldn't post updates and progress here, eventhough the lab has passed like 2 weeks ago. The team have do their best to keep things updated.

To be continued... Next post for experiments results..

Test Run by E

E did a test run at home. Result: FAILED *sad face*

A rush of excitement came when she had a feeling wanting to do the ginger bang milk process (E is so sorry that no pictures are attached, coz she didnt thought of posting it here). So, she

went to buy 2 medium size cloves of aged ginger
1 box of full cream Dutchlady milk
1 packet of brown sugar

Found out:

1. ginger need not be shread by shreader, the skin of it can be remove with light scrapping with a small knife *big bear hug to mom! Coz she thought E*
2. white substance settle at the bottom of the bowl right after ginger juice was squeezed from the shreaded fiber strips *oooo ahhh eeee oooohhhh*

Solution:

1. milk temperature need to be regulated, not extremly high temp (feel comfy when touched by finger) *it actually burnt E fingers a few times before the temp is correcto*
2. before colliding milk with ginger juice, the juice has to be stir to allow the white substance to mix
3. use 1 bowl to squeeze the juice, to avoid waste of white substance left in other bowl

Suspection of failure:

1. white substance is the key to forming curd
2. too watery (too much milk)
3. not sweet enough

Test Run

KWeng and E going to have a test run on Ginger Milk Pudding in food science lab next week, 29th of October 2009, we will eye the wed of Mr. Ginger and Ms Milk. *grin*

All equipments and booking of lab are done! Credit to Ms. Jonice!!! *claps claps claps*

Hopefully it will run smoothly, as myths said,

• ginger and milk collide is not easy,
• temperature,
• amount of ginger juice,
• way of colliding have to be precise and accurate in order to form curd of ginger and milk.
• Warning message also include, not to stir the suspension.

KWeng and E plan to test run with:

1. low fat milk,
2. full cream milk,
3. aged ginger,
4. white sugar,
5. brown sugar,
6. stirring of suspension and letting cool by itself and lastly,
7. different temperature of collision to discover the factors affecting the forming of ginger milk curd.

*finger cross!* if succeeded, free ginger milk curd will be given out. FREE Samples!!! (u may stalk us at lab for free sample)

Rush of Ideas

This is the story of how Mr. Ginger meet Ms. Milk and together they form Baby Curd.

In a blue bright white cloud day, 4 people enjoying lunch at Samosa Cafe. A sudden rush of ideas came, should they use flaxseed to replace egg protein in baking eggless cake (sounds interesting right??) and how is "begger chicken" (cantonese direct translation *wink*) is make, can it be wrap with cloth and pastic film instead of clay or mud?? Because it main purpose is to trap the moisture in the chicken and allow it to breath *imagine that, lookin at the syilling* then cloth and plastic films will be able to allow chicken to breath too. Well, sort of stuck in a not interesting yet theory already half revealed dilemma.

and *chiang chiang chiang* credit to KWeng and Samosa Cafe's mag, where KWeng was flipping through one magazine in Samosa Cafe where Mr. Ginger and Ms. Milk with Baby Curd family photo drop from the sky. *claps claps claps*

 

THE END

(not so fast..)

SO, they decide to use Mr. Macho Ginger bang with Ms. Soft Milk concept because it is a daily common dessert which is known to be tasty, having healing effect and hidden with a scientific concept (which yet to be proven by Food Magic a.k.a US), yet nobody really understand the concept of how ginger collide with milk will form curd. And so we, E and KWeng decide to bust the ??? and myth to reveal the truth to all..! Behold *grin*

Hola Boujour Hello Annyeong Aloha Heisann FOOD

Ola people of curious on food combination, ingredients, mechanism, chemistry, food lovers, howdy???

Now now, this blog will tell you how we bust the myths, or procedures in preparing food. Food combinations that kept you wondering why adding particular ingredients will stimulate your food satisfaction *leg swing, head rotates, hands flapping* reactions (c'mon u knw what i meant).

Enjoy the process of *roller coaster* myth busting steps!