In my WWU (Weekly Wrap Up), I compile some of the latest trends in the food industry, breaking news and cool things of interest. It’s all about the baking, cooking and general shenanigans brought to you live from the world wide web.
Here’s this week’s lineup:
Science: Chemistry Backs Up Your Love for Sriracha
Why is Sriracha one of the world’s most cultishly beloved condiments? This video by YouTube channel Reactions breaks down the chemical components behind the sauce’s familiar heat while explaining the scientific methods for measuring “spice” as compared to other hot sauces. Go, watch.
New: Cookie Shots Make Their Debut
Dominique Ansel is on fire with his dessert creations that take seemingly simple concepts and creating mind boggling, but delicious combinations. Croissants and donuts equal the cronut, and now cookie shot glasses to hold your milk. What’s next?
Tips: Clever Kitchen Hacks
Pinterest is full of useful hacks and clever ideas to make more of the space you have and finding uses for many common things you may be throwing away. BuzzFeed has taken away the hours of searching to provide you with their list of top tips.
Science: New Study Warns Against Baking with Splenda
A study review recently published in the Journal of Toxicology and Environmental Health says that baking or cooking with Splenda releases cancer-causing dioxins into the food. The process of heating and cooking generates chloropropanols, a potentially toxic class of chemicals that may be linked to higher risk of cancer. Yikes! Read more.
Project: No Grill? Cook in a Pit
Our ancestors were insanely creative and thrifty, using what they had in their environments to many a jobs including cooking and baking. If you want an interesting project for the whole family once the ground thaws, consider making a pit. You could try baking some items or even for long roasted barbecues. Read more.