Ever wonder what would happen to the syrupy solution of lemonade in a freeze dryer? Cotton Candy, apparently!
Through a high sugar to lemon water ratio, we can create a lattice of sugar crystallization or a cob web of sugars. This cob web will remain as the sublimation process removes the water.
The Thai ice cream rolls phenomenon has hit the streets. In true food processing fashion and DIY motto, the ice pan method can be done at home without spending thousands of dollars.
The applications of spices in a plain pasta is an improvement on flavor without paying much. Look to the pantry for more possibilities.
Ratios are important when it comes to making protein bars.
This new take on potato salad was a concept development project to showcase a different and healthier version of what a potato salad can look like.
Thinking of the different applications of the French press...like consomme.
Salad dressing is the composition of fat and acid, two components that do not mingle, unless forced together with lots of whisking and or an emulsifier like an egg.
Guava butter from the Hawaiian Islands has said egg. Let's put together this flavorful dressing with some neutral sunflower oil and apple cider vinegar.
Sautee that cauliflower rice with some tumeric, mushrooms and all sorts of alliums. For the non-vegan, add some salmon cream cheese for some creaminess and contrast of temperature.
Gobble. Gobble. Take the leftover turkey meat and put it in a bun. Drizzle the gravy and cranberry sauce. Call it a day.
My colleague, Rachel Zemser, and I are teaching kids about what it takes to be a food scientist. As an added bonus, we are teaching them about chocolate science!
Looking into the more classical Chinese noodle soup with pickles, salmon, seaweed and sesame seeds.
Sous vide olive oil mushroom broth with some rice makes an oh-so-delicioso congee bowl with a bit more kick from kim chee and purple corn.
My colleague, Rachel Zemser, and I are on the road to Santa Clara to do a food science demonstration to Valley Catholic students. Activities include spherification and chocolate making.
Come and learn about chocolate science at the Napa Library on August 26, 2017 at 1:00 PM. Taste some chocolate samples while you learn.
Can't make it? Follow me on twitter and tweet questions @ChauTimes during the Q&A session!
This photo is courtesy of The San Jose Tech Museum.
I'm proud to be the face of Geektoberfest. Please visit to taste some beers and learn about brewing and other scientific projects! Maybe you will see me walking around on September 28, 2017.
Who knew that process development on carbonation would be so difficult? The assessment of each unit of operation in a commercial kitchen space required lots of time, energy, and patience to ensure these highly carbonated beverages were to maintain a refreshing and uplifting.
Case Study: Co-manufacturing Search and Operational Logistics
Nine Cal Energy was looking to scale up their energy gels and needed assistance in sourcing and logistics for their first commercial trial. Their success came from a combination of tenacity in finding the right suppliers and co-manufacturer.
Case Study: Nutritional Analysis.
Zenergy Bar was branching out to the world of retail. With many orders in queue, the bars needed to be evaluated for nutritional competitiveness across the market. Their success came from the thorough research of ingredient functionality and nutritional specifications.
Case Study: In aiding in the development and improving the shelf life of their products, Flor was able to achieve 1 year shelf life with the functional mouthfeel that matches their brand objectives. Their success comes from the commitment to understanding the science behind foods through critically assessment and many experiments.
Case Study: One Love Toffee was in need of evaluating their brand identity. Their success came from the fact that their self-realization and actualization of their product was not to market as the next up and coming product, but a make you feel good candy with traditional roots in what food is. No fluff, no bluff, just pure sweetness. Ultimately, all One Love needed was nutritional labels.
A new concept development was in the works where chocolate truffles were to be filled with different types of crema.
The sensory evaluation of products are necessary to move projects forward, especially, with 10 SKUs to be made and exported to the U.S. Every attribute is necessary to ensure that the product matches the expectations of the marketers, investors, and stakeholders/manufacturers.
What is more filling than bread? A trend forward approach to making a keto bread with fibers, no sugars, and leavening agents.
Case Study: In need of moving towards a more health conscious consumer base, Rob Larman and the Cochon Volant BBQ team needed to reformulate their hot sauce and BBQ sauce with a shorter ingredient statement. Their success derives from evaluating what their consumer needs are while sticking to their brand identity in not compromising quality for quantity.
Case Study: Wicked Protein needed to update their nutrition labels to updated FDA guidelines. Their success came from reaching out and managing their competencies and holes. They realized they needed a quick turnaround on getting the labels done right. They were efficient in getting all the necessary documents and results for updating their labels.
Case Study: HEMP2O wanted to evaluate their new labels. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right.
Case Study: Big Pete’s wanted to prepare for their audits. Their success came from understanding the new changes in regulations. They realized they needed a quick turnaround on getting the labels done right and an updated process to ensure quality and consistency.
Case Study: Nabby teamed up with Chau Time to reformulate their bars for commercial viability and cost savings. Their forward thinking trendy products and long term planning allowed for a sustainable business plan.
Case Study: Eat Makhana wanted to make sure their water lily snacks were up to flavor standards. Their patience and understanding in learning about sensory evaluation and the importance of sensory results allowed them to push forward with their snacks and figure out methods to improve flavor that meets their target audience.
Case Study: Cubiq Foods was looking for market insight on how to utilize their ingredients in the food industry. With their new process in creating fat systems that are unique and vegan, they are looking to collaborate with startups, manufacturers, and ingredient suppliers to increase added value claims in different food products.
Take your leftover rice and pack them into rice cakes to make some fried rice.
Sous vide that ratatouille!
Back in 2014, I had an idea about a food safety comic web series. The hype surrounding Marvel and DC movies was at its peak and I wanted to see if I could educate people about food safety through comics. Think of Osmosis Jones in the early 2000s, but expanding on the good and bad microbes concept.
Designer Alice Hui has made this concept art of Big Bad Sal AKA salmonella.
Six years ago, I teamed up with a couple of friends to make Chau Time Cooking series. The era of YouTube entrepreneurs was still vibrant. Why not join that bandwagon? I had no idea what I was doing. I did not have a coherent concept and the script was lackluster at best...
Episode one was not nutritious, but delicious. The comical banter was embarrassing. Literally, the concept of Chau Time was put to the test within two months after Chau Time was conceived. In hindsight, much more time should be spent in storyboarding, scripting, producing, and editing. For three college students, two of whom attended Cal Poly SLO, there was only three months of time available to shoot. I had some fun, but my focus was more towards finding a voice behind Chau Time Cooking. I had some support through Facebook, but in this stage of my life, I have reduced my social media accounts to three. I have focused more on my workand less on my hobbies. I have been encouraged to pick up this cooking show, but in part, I want to do something different, more encompassing of food science. Chau Time has taken on a new shape until it realigns with a purpose of using YouTube.
This episode is a concept I have always wanted to play around, but have have not taken the time to dive further. The concept is to evaluate beverages in all its form. Yogurt Soda was a concept around mocktails. Six years later, I have come to understand more about "innovation", flavor chemistry, food science, shelf life stability, and the beverage industry.
Season two of Chau Time, the podcast, would be taking into account and expanding on the idea of "hacking" mixology. Can we diver further into a multibillion dollar industry and think or experiment more on beverages? Water, tea, beer, and coffee are the world's most consumed beverages in that order. Would there be a case in which we can merge these categories together or blend learnings about one category and apply it into another? We will see with help of a former bartender.