Anita Stewart Memorial Food Laboratory, Hamilton, ON Videos

Finishing strong with pastries and leavened breads. Our final week we focussed on texture changes and leavening related to the action of yeast. We also learned how to make super flaky pastries by cutting fats into flour and evenly distributing the gluten to allow for lots of light air pockets. What a way to wrap up the semester! 🥖🥨🍕🥐🍩 • • • #htm2700 #foodlab #anitastewart #anitastewartscanada #anitastewartfoodlab #langinstitute #ahnguelph

Raising egg-spectations in the food lab! This week we explored the different roles of eggs in cooking. Eggs can be used as thickeners, form gels, make foams and act as emulsifiers to bind ingredients together. With so many functions, they’re an egg-cellent addition to any dish 🥚🍳 • • • #anitastewartscanada#anitastewartfoodlab#ahnguelph#foodlab#guelphuniversity#langinstitute#ahnguelph#htm2700

It’s starch week in the food lab! This week we’re focussing on how different types of starches and cooking methods can impact the outcome of a recipe. From risotto to chocolate pudding, we’re doing it all 🍚🍧 #anitastewartfoodlab#foodlab#ahnguelph#langinstitute #htm2700 #anitastewartscanada

Aaaand we’re back! We had our first lab this week with a fresh crop of students all eager to learn about salads. This week we talked about emulsions in the context of salad dressings! 🥗

Happy @fooddaycanada! Celebrate today by shopping, growing, eating and learning about Canadian food. #FoodDayCanada is our favourite day of the year! It was founded by Anita Stewart 20 years ago in support of the Canadian beef industry and grew into what we know it as today which is a celebration of the food that grows in Canada and the people who help put it on our plates.   Learn more about Food Day Canada and @uofguelph ‘s contributions to Canadian cuisine at the link in our bio 📽️ @uofguelph