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sourced fats coconut oil palm oil cocoa butter and palm kernel oil were all solids at room temperature maybe i thought i could use these solid plant fats in place of butter fat to make a vegan trans fat free frosting i bought a coconut and i tried to get the fat out of it i think i wound up putting the coconut flesh in a blender with hot water to let the liquid fat separate from the coconut flesh then strained the blended slurry through some kind of filter to get the fibrous coconut flesh out of the mixture then i cooled water fat mixture which was left after filtering so that the fat would solidify i then found that if i took an electric mixer to this cooled mixture that clumps of fat would start to clump together resembling the process of churning butter from cream once all the fat was clumped together i threw it in a new mixing bowl and proceeded to follow a recipe for buttercream frosting directly substituting the butter called for in the recipe with my coconut fat i figured that because i had tried to re create the composition of butter by producing something mostly containing saturated fat that i would be able to use the stuff exactly like butter in any recipe the buttercream frosting resulting from the above process was used to frost the cake i made for my 18th birthday party humorous the way this experience foreshadowed the rest of my adult life anyway the point of this story is to demonstrate my motivation for trying to make vegan versions of traditional foods and that i use a rather reductionist approach in doing so i m inclined to break a non vegan recipe down to the molecular level try to find identical or similar replacements for those non vegan components from the plant world and then build the recipe back up using the vegan substitutes although i ve greatly expanded and refined my understanding of bakery and food science significantly over the past 7 years this basic approach remains fairly unchanged so why did you just spend the past 1000 words reading about my solution to what is now an obsolete problem for vegan bakers well i had to describe my outlook and a simple already neatly solved veganization problem provided a good way to do that next up i m going to be introducing the thing i m going to be talking about for most of the rest of the summer which is not a simple already solved problem this has been the problem which has consumed me for the past 6 years has led to my enrollment in baking school and when that wasn t enough to my decision to become a food science major this problem is replacing eggs in traditional bakery products egg composition and egg function are wonderfully complicated topics and that s all i can really say without launching into the next blog post so i m going to have to end this here posted in uncategorized 16 comments it has been a while posted by susie on may 31 2009 wow a lot has happened since i last updated i don t have any more baked goods to show you for now at least but i do have some loooong overdue food science i would like to talk about which i feel i need to talk about before i go back to school and forfeit my free time indefinitely i ve agonized about choosing the best genre with which to communicate my favorite ideas with you all for a very long time now if i could sit down with each and every one of you and tell you all about plant proteins and why they are heart breakingly under utilized by our culinary culture food industry and animal rights communities then we would have no problems communicating but i can t sit down with all of you it is about time i started wrangling these ideas into a finite number of words it may be ramble y even taking into account the probably annoying longness of my blog posts to date this is going to take a few individual blog posts to get though entirely and i m not going to commit to any specific genre if i did that i would never be able to decide on one and just start writing so i m going to make up format as i go along and it won t be perfect either i ve spent a lot of time trying to gain an adequate understanding of the food industry food culture bakery science food chemistry colloid science and so many other things so that i could maybe one day talk to you all about these favorite ideas of mine and actually know what i m talking about believe me i m not there yet but i ve made some progress and because i have some free time this summer and because this fall i will kiss all my free time good bye indefinitely i ve decided that the time has come to get stuff typed as is it is a very hard decision for me a hopeless perfectionist to make but i will just have to deal with that so prepare yourself blogosphere for my wordy non expert communication of my very favorite ideas par for the course will be narrative about what i ve been up to for the past five six years protein structure and function 101 ranting against bad science education and probably many more disclaimers about what i m not sure of than i really need to put in my writing but at least it will be something and then at least once i am off at college and am doing nothing but studying the information will be right here ready to be read by you so that these favorite ideas don t have to stay heart breakingly locked up any longer so it is time for me to start writing this post wasn t that hard the next one couldn t be much worse posted in uncategorized 4 comments aromatic rings posted by susie on may 19 2008 last friday in my organic chemistry class there was a take home test about benzene chemistry due i for the first time in memory had finished the test a day early so instead of staying up all of thursday night in order to finish my test i made the decision that there was going to be a donut party in class the next day this is a food pun which i have been resisting since the end of gen chem and i simply could not hold back any longer so i whipped out my kitchen notebook reviewed some of the literature and began planning my synthesis i was going to make some aromatic rings don t you feel like you could go furan aromatic ring right about now method i based my donut dough on this recipe which was posted on vegan hedonism about a year ago i always use some variation of it whenever i feel like making donuts i left out the egg replacer and used all cold soymilk instead of the mixture of water and warm rice milk called for by the vegan hedonism folks the dough was mixed around 8 pm thursday fermented it in the refrigerator until 8 am friday then sectioned into 3 5 oz round balls of dough placed on a floured pan covered and returned to the fridge to rest proof when i got back from my tech writing class at 11 am i removed the pan from the fridge and let the dough warm up while i prepped my icings and started heating my oil when the oil was 375 fahrenheit and the dough was sufficiently spongy i stabbed each dough ball through its center and pulled it out into a nice donut shape into the hot oil they went two at a time they fry on one side for 90 seconds then get flipped with a skewer and then fry on other side for 90 seconds before lifting them out with the skewer onto some waiting paper towels i like to throw in the next two donuts at this point to get them started then glaze the first ones while i wait for it to be time to flip the new ones i glazed half of the donuts right out of the oil and left the other half to cool so i could dunk them in the thicker frostings i was in a bit of a hurry when i was frying and decorating these so i didn t record the weights of the glaze and icing ingredients i used i will have to make donuts again some day and document it as a tutorial for you all transition state discussion despite the horrible awesome mockery of my beloved food science there was some real live aromaticity going on in these donuts all of the icings contained your favorite and mine 3 hydroxy 4 methoxybenzaldehyde aka vanillin the major molecule responsible for the flavor of vanilla 3 hydroxy 4 methoxybenzaldehyde the pink icing was spiked with benzaldehyde which is what makes bitter almond extract taste like bitter almond extract benzaldehyde i ve always been more interested in using food science to affect the structure of bakery foods rather than the details of flavor chemistry but now that i m almost done with this school year of o chem flavor chemistry is starting to seem more interesting to me probably because i can understand parts of it now two years ago if i looked at these funny stick drawings i kind of spaced out now my mind fills with thoughts of resonance sterics functional groups and pka values i tentatively think this is kind of cool but i guess i will have to get back to you on that look shiny so all in all i think its safe to say this synthesis was a success the yield was 100 and the solvent was able to be filtered and reused so these are some pretty damn green donuts yknow and the best part is theres only 50 kilocalories 1 per 6 022 10 23 donuts and they are organic 2 1 about 50 kcal down to cyclohexene and really i do not feel like going and remembering how to calculate the rest of the c c and c h bdes so lets just say 50 kilocalories because i m sleepy i had a physics test this morning and have already done all the thermodynamics i feel like doing thankyouverymuch 2 sorry that wipes out my pun quota for at least a month right posted in uncategorized tagged food science aromatic rings blog posts of pure joy donuts food that looks like other food organic chemistry science vegan 14 comments the deal with the egg replacer thing posted by susie on april 14 2008 so i ve been swinging a lot of hints and promises around for the past three weeks and i figure that i should just tell everyone what the deal is at the beginning of spring break three weeks ago i had come to the decision that i would put an end to making everyone wait and wait for the mystery egg replacer that i ve been talking about forever and ever i resolved to write up a summary of all the things i ve tried what my logic was for trying them why the egg replacer is not perfect yet and my thoughts on possible solutions to the persistent problems i felt guilty for not being able to put as much time into the project as i would have liked while i was doing other things in school and everyone else was waiting on me so i thought it would be best if i created a summary of the past five years of work on this egg replacer so that anyone who was interested would be free to mess around with trying to solve the problems that i was too busy to solve so i put some time into figuring out the best format for presenting all the information i ve accumulated the things i ve tried and the thought process that led me to this current obsession that took about a week but i finally decided on a format i was satisfied with then i started to outline and to organize my information and to trace my process of developing this egg replacer over the past five years i found all the really badly taken notes on experiments i conducted years ago when i had no concept of experimental design significant digits or of good scientific note taking practices the fact that i did these experiments anyway and even took notes on them was a bit nostalgia inducing then after three ish years of making outlines intending to write something on this subject i actually started writing however by the time i started making sentences the outline that i had made myself for this document had become much more than a short summary i was not writing at the speed i had imagined i would write at either after writing researching thinking only of this document for about a week and a half straight by the last friday of spring break i had to face the fact that i was not going to finish this short summary by the time spring break was over spring quarter started a week ago today and i have been working on this when i get the chance but i still am not even halfway done with a rough draft i don t know when i might finish this project as i m taking 16 credits again and i feel like its only a matter of time before i have no free time left also in addition to writing this summary of my past research i m also still testing and acquiring new ideas of how i might be able to make the necessary transition from super promising egg replacer with a few kinks to work out to hey this stuff is easy to prepare non industrially and it works just like egg in everything so please accept my apologies for underestimating the amount of time it would take to write a summary of my egg replacer project i realized a while ago that there is no reason to be secretive about this anymore the only thing in my way is the difficulty i m having with distilling five years of experimentation conclusions and unanswered questions into an effective communication i mean i could post a recipe that everyone would try only to be disappointed by a lengthy process that gives mediocre results and that doesn t say why despite its imperfections that it represents a whole lot of potential as an egg replacer if the imperfections can be overcome and what those imperfections are and what doesn t work to solve the problems that persist and what might work if only we had the time or resources that is why i m taking so long typing this thing and why i ve not just said so please by all means if anyone out there just read through this ramble and has any sort of opinion i would love to hear what it is and i will keep you posted about the status of the document i am working on rest assured that i am hellbent on getting this project to you all and that given enough time i will susie posted in uncategorized tagged egg replacer vegan meringue writing 14 comments spring break i ll show you my brioche à têtes posted by susie on april 5 2008 i made some orange dark chocolate brioches the other day this time i used measuring cups to weigh out my ingredients so i have a volume unit recipe for you all enjoy the chocolate orange flavor combination was suggested by the recipe that came with my pretty new brioche pans i didn t bother veganizing that recipe but instead i just added chocolate and orange to the added gluten brioche formula i developed in january the orange zest and bittersweet chocolate chunks made for the most outrageous yeast dough i have ever been in the presence of normally yeasted bread doughs are not known as being irresistable but this dough was orange chocolate brioche à têtes made four short brioches i think if i had made two maybe three bigger ones they would have been better starter mix together the following ingredients in a stand mixer with a spoon until uniform allow starter to ferment for 20 30 minutes 3 tbs bread flour 1 5 tsp dry yeast 1 4 cup 1 tsp room tempurature unsweetened soymilk dough after starter is done fermenting place a dough hook or paddle attachment on the stand mixer add the water and lecithin to the mixer and mix to break up starter thoroughly add flour gluten orange zest and sugar to mixing bow...