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  Date: January 13, 2023 Source: University of Leeds Summary: Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analyzing each of the steps, the interdisciplinary research team hope it will lead to the development of a new generation of luxury chocolates that will have the same feel and texture but will be healthier to consume. During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two. Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, so fat deeper inside the chocolate plays a rather limited role and could be reduced without having

  Ingredients: 4 level tablespoons/60ml corn flour 6 tablespoons/75g/90ml white sugar 2 cups/500ml milk substitute 1 cup/225ml water 5 tablespoons/37.5g/75ml cocoa 1 teaspoon/5ml vanilla extract Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan. Take off the heat at this point (It will have thickened but will still be easy to pour). Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and pers

You can use the tines of a fork to “decorate” the edges, or you can place the mixture more in the middle and gather the edges to make a “parcel”.   Serves 4 1 pound/450g filet of beef, cut in 4 equal pieces 2 large shallots, minced 1 pound/450g baby bella mushrooms minced 1 teaspoon/5ml thyme minced 2 tablespoons/30g butter 1 tablespoon/15ml olive oil 1 tablespoon/15ml  flour Salt/pepper to taste 1 package puff pastry thawed  ½ pound/225g  pate –optional 1 egg, beaten Preheat oven to 375˚ Season the fillets with salt and pepper. Saute the beef  with 1 tablespoon/15g butter and olive oil, over medium high heat until browned on all sides, (1-2 minutes per side).  Remove to a platter to cool.  In the same pan add the remaining 1 tablespoon butter and let melt.  Add shallots and cook until translucent, add the mushrooms and cook for 2-3 minutes until most of the excess water is cooked out.  Sprinkle in the flour and cook for another 1-2 minutes, just cook the flour.  Remove from heat and l

Serves 4-6 I like to dress the salad in advance. Too many people drown the salad, obscuring any subtle taste you get with proper dressing. If you do dress the salad it is important to serve it immediately or the ingredients will wilt and get soggy. Everything can be prepared and arranged in advance. Toss the salad after presenting it to the table. 1 head iceberg lettuce, chopped (about 2 cups/450ml) 1 small head of chicory, chopped (about 1 cup/225ml) 1 heart of romaine, chopped (about 1 cup/225ml) 1 bunch watercress, leaves picked and chopped (about 1 cup/225ml) 2 beefsteak tomatoes, peeled seeded, diced*, divided in half 1 avocado, diced (sprinkled with lemon juice to prevent browning) divided in half 3 hard boiled eggs, diced, divided in half 8 pieces crispy bacon, diced 2 boneless, skinless chicken breasts, diced, divided in half 2 green onions, diced ¼ cup/2 ounces/60 grams crumbled bleu cheese ¼ cup lemon juice ½ cup olive oil 1 teaspoon/5ml dijon mustard ½ teaspoon/2ml sea salt

INGREDIENTS    80   ml   chickpea water   4 Tablespoons 10   gm   dijon mustard   1 large teaspoon 20   ml   lemon Juice   1 tablespoon or more to taste 1/2   teaspoon   sea salt   or a small pinch, to taste for granulated salt 250   ml   oil   Rice bran or vegetable or nut oil (1 Aust cup) INSTRUCTIONS   Put the water, dijon, salt and lemon juice in to the jug. Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute. NOTES Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour. My Kitchen Stories private chefs and event catering Palm Beac

The best homemade almond milk recipe you'll ever make! Ingredients 1   cup/243g   raw whole almonds 4   cups/950ml   filtered water (plus more for soaking overnight) Instructions Add almonds to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly. In the morning, drain almonds from their soaking water and rinse them in a colander. Add soaked almonds and 4 cups of fresh filtered water to a high-powered blender.  Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend. Place your nut milk bag over a large bowl or pitcher. Pour the almond milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk. Pour the almond milk from the bowl into glass jars. Almond milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars. Recipe Notes Don’t toss the nut pulp -- it can be used to make homemad

  Serves 4 2 pounds/900g chicken thighs  1 tablespoon/15m salt   ½ tablespoon/7ml ground pepper 2 tablespoons vegetable oil 4 green onions, sliced 2 dried chiles, soaked and minced 1 thumb sized piece ginger, peeled, thinly sliced into matchsticks 1/2 cup/120 ml dry white wine ¼ cup/120ml Braggs liquid aminos 1 ½ tablespoons/22g dark brown sugar 1 teaspoons/5ml sesame oil 1 cup/240ml chicken stock 1 acorn squash, peel and cut into ½ inch/13mm wide slices 1 large bunch mustard greens, chopped in large peices 1 tablespoon/15ml  unseasoned rice vinegar Dry off chicken.  Season the chicken with salt and pepper. Add oil to a heavy pan on medium heat.  Once the oil is hot, but not smoking, add the chicken skin side down.  Cover the pan after 2-3 minutes. Let it cook on one side for 7-9 minutes ( the skin will be very crisp). Keep an eye on the chicken, lowering the heat if it starts to burn. Remove the chicken to a wire rack or plate. Add the white part of the green onion, ginger and chili.