— Projects —
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.
Thinking of the different applications of the French press...like consomme.
Take your leftover rice and pack them into rice cakes to make some fried rice.
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.
Sous vide that ratatouille!
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.
So...a colleague made some bread dough for me and it turned out great.
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.
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.
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.