#foodscience
Could melting ice cream become a thing of the past?
Scientists at the Universities of Edinburgh and Dundee have discovered a naturally occurring protein that could enable ice creams to keep frozen for longer in hot weather.
The protein binds together the air, fat and water in ice cream, creating a super-smooth consistency.
The protein which occurs naturally in some friendly bacteria could also be used to create ice cream with lower levels of saturated fat - and fewer calories - than at present.
This discovery could be hugely beneficial to manufacturers, who could benefit from a reduced need to deep-freeze their products.
Image credits: Top: William Murphy
Bottom: Tom Rolfe
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Y'all. Your #mealprep life is about to change, for real. Do you love perfectly cooked soft/hardboiled eggs as much as I do? Do you find yourself with half the white missing and your egg looking like the moon (those CRATERS) after attempting to peel? Yeah, me too. So how did I get this beautiful, perfect egg? Here’s how to get it done, easy peasy.
1. Add some vinegar to your water. Clearly, a magic substance. I added a tablespoon to my water, and what a difference!
2. Add eggs to BOILING water, not cold. I know the Internet is split on this issue, but, I have tried many methods and this works every time. How long you leave the eggs boiling/simmering/steaming is totally dependent on your egg cook preference.
3. Once eggs are done, IMMEDIATELY place them in an ice bath. I threw my entire ice bath, eggs and all, into the fridge for 15 minutes for extra measure.
4. Peel under cold, running water.
5. Enjoy those eggs as the shell just slides right off!! #mealpreponfleek #eggs #paleo #foodscience #altonbrown #breakfast #caveman #health #fitness
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