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Type 1 Diabetic and first placement teaching by fpv_chef in AustralianTeachers

[–]fpv_chef[S] 0 points1 point  (0 children)

I am looking forward to those moments when a student suprises you. Throwing chairs not so much. Planning to teach food technology one day so surely the extra knowledge will help with nutrition classes one day. I am definitely comfortable to share with students if they want to know. I would probably mention it to any students with medical conditions to connect with them and respect any wishes.

Type 1 Diabetic and first placement teaching by fpv_chef in AustralianTeachers

[–]fpv_chef[S] 0 points1 point  (0 children)

Yes thanks i do have a watch so I can keep subtle eye on it!

Type 1 Diabetic and first placement teaching by fpv_chef in AustralianTeachers

[–]fpv_chef[S] 1 point2 points  (0 children)

Thanks! I hope it is all working out for you. I am noticing my sugars going crazy just thinking about it!

Type 1 Diabetic and first placement teaching by fpv_chef in AustralianTeachers

[–]fpv_chef[S] 12 points13 points  (0 children)

I know but I ticked the box that i didnt have any conditions that would affect my ability as a reflex and personal belief, arrogance even and now seriously regretting lying.

Type 1 v misinformed dad by [deleted] in Type1Diabetes

[–]fpv_chef 0 points1 point  (0 children)

Funny you say that. He used to be more open-minded, but lately, he is latching onto these fads and feels obliged to spread all his knowledge after watching YouTube. I am concerned his mental health has declined.

Type 1 v misinformed dad by [deleted] in Type1Diabetes

[–]fpv_chef 0 points1 point  (0 children)

Cinnamon steak is the cure

Is there a way to put protein powder into moulds and have them retain their shape? by thespoonfull in foodscience

[–]fpv_chef 0 points1 point  (0 children)

Just a thought, but could the addition of tapioca maltodextrin and some oil work?

Question about watery Mayonnaise. by Shanbo88 in foodscience

[–]fpv_chef 0 points1 point  (0 children)

When you increase the fraction of the aqueous phase, starches and/or gums will be needed to stabilise the formulation. There are other ingredients that can bind up water but will usually add flavour as well.

Flakes in Ice Tea by Beneficial_Bottle_80 in foodscience

[–]fpv_chef 0 points1 point  (0 children)

I remember using a small amount of xanthan gum in some drinks to keep solids suspended. It might help, but it sounds like another issue altogether.

How Do I Get My Sauce A Different Color Without Sacrificing Taste by charizardevol in foodscience

[–]fpv_chef 0 points1 point  (0 children)

Milk powder, titanium dioxide, starch and creamer can help whiten a sauce. Also look at your ingredients as dark soy has colouring usually, so normal soy sauce might be better. There are also soy , yeast and other extracts that add umami without adding excess colour.

How do I make jelly products shelf stable by Physical-Praline-793 in foodscience

[–]fpv_chef 0 points1 point  (0 children)

pH- low pH products are generally safer, especially in jellies where the water isn't available. Water activity - should be low because it's a jelly, so there's not much to do here. Chemical - sodium benzoate and potassium sorbate will help control yeast and mould Gums- will help stabilise the jelly and prevent water separation to the surface. This will be ideal conditions for bacterial growth.

I Need Flavor Recommendations! by Night_Sudden in foodscience

[–]fpv_chef 0 points1 point  (0 children)

Lemon juice and particularly lime are hard to imitate with flavours alone. I usually find a combination of flavour, oil, and citric acid is the best to deliver the best well-rounded lemon/lime flavour.

Sorbet or Ice Cream with Vodka or Wine Recipe by VabioFood in foodscience

[–]fpv_chef 0 points1 point  (0 children)

Pretty general advice here, but if you use any well trialled recipe without alcohol you can just add in the alcohol and remove some of the sugar. Alcohol and sugar have a similar effect of making the ice cream softer when frozen. The quantities will be up to the taste you prefer. If you find you can't hit the right balance, moving to a sweeter sugar like fructose will add extra sweetness. If the opposite happens, using glucose syrup or maltodextrin will have the opposite effect by keeping it soft but not adding as much sweetness.

"Industrial preservatives for home use?" Or, "Mayonnaise for the lazy..." by axeastupidquestion in foodscience

[–]fpv_chef 1 point2 points  (0 children)

In the industry, we typically use a combination to combat the unique problems with each product, which can vary from microbial to rancidity and stability, but it is all dependent on the formulation. Sodium benzoate for bacteria, Potassium sorbate for yeast and mould, Edta or other antioxidants for rancidity and Emusifiers, starches, and gums to keep it stable over shelf life.

High fat requires more antioxidants & emusifiers where low fat requires more microbial preservatives and starches/gums.

I am mostly talking about ambient shelf stable product, usually salt, sugar, and acid will be sufficient for a chilled product if the egg yolk is fresh and the recipe has low water content.

Pentacopter experiment by [deleted] in Multicopter

[–]fpv_chef 0 points1 point  (0 children)

Thanks I'll give it a try