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Specific sugar Molecule- Starch

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Science-We’ve cooked rice countless times and countless ways, but we still don’t always get it right. We’ve rinsed it, soaked it, simmered it in carefully measured liquid, and boiled it in a large pot of water. We’ve cooked it with and without a lid, tried all shapes and sizes of pans, and even invested in specially designed rice cookers. Sometimes each grain is tender yet chewy, separate, and fluffy. Other times, the grains just clump together.

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Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.

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Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.

Each serving provides 302 kcal, 8g protein, 45g carbohydrates (of which 2g sugars), 9.5g fat (of which 1.5g saturates), 2.5g fibre and 0.25g salt.

Method

1. Beat together the egg and sesame oil and put to one side.

2. Heat the vegetable oil in a wok or large frying pan. When it's shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.

3. Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

Recipe Tips

You could include some extras like chopped ham, cooked prawns or sweetcorn, when adding the peas.

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Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying. Each serving provides 302 kcal, 8g protein, 45g carbohydrates (of which 2g sugars), 9.5g fat (of which 1.5g saturates), 2.5g fibre and 0.25g salt.

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History-

Rice has fed more people over a longer period of time than any other crop. As far back as 2500 B.C. rice has been documented in the history books as a source of food and for tradition as well. Beginning in China and the surrounding areas, its cultivation spread throughout Sri Lanka, and India. It was then passed onto Greece and areas of the Mediterranean. Rice spread throughout Southern Europe and to some of North Africa. From Europe rice was brought to the New World. From Protugal it was brought into Brazil and from Spain to Central and South America.

Rice could be taken to many parts of the world due to its versatility. It is able to grow in the desert conditions of Saudi Arabia, in the wetland deltas of Southeast Asia in the flooded rice plains which we are most familiar with.

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Sugar molecules- High in Fructose

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Science behind it- All candy is basically made from sugar syrup, whether it’s fudge, nougat, toffee or peanut brittle. The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar. Toffee is smooth with no sugar crystals, whereas fudge has tiny crystals that give it that texture. Toffee also has a much higher sugar concentration than marshmallows, nougat or fudge, making it more solid and heavy.The concentration of sugar is determined by the temperature of the sugar syrup that makes the candy (which is why a candy thermometer is needed), and each type of candy falls in a different temperature range. With fudge, the temperature for the syrup ranges from about 112-116°C. We’ll aim to get ours to 115°C. Now that you know all of that, we can make some fudge.

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Specific Ingredient- Sugar

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History- Fudge is a drier version of fondant,* made by boiling sugar in milk to the soft-ball stage and then beating the mixture while it cools so that it acquires a smooth, creamy texture. Fudge is an American invention: Some food historians peg the date to February 14, 1886, but the exact origin and inventor are disputed. Most stories claim that the first batch of fudge resulted from an accident with a bungled (“fudged”) batch of caramels, when the sugar was allowed to recrystallize; hence the name from the interjection, “Oh fudge!

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Chocolate, vanilla, maple...from its basic beginnings, there are now dozens of flavors of fudge. Photo © Belle Media | Dreamstime.

June 2007
Last Updated June 2016

The Origin Of Fudge

Oh, Fudge! That's How The History Of Fudge Began
CAPSULE REPORT: While many of our favorite sweets have ancient origins-ice cream, in the form of fruit ice, dates back 5,000 years-fudge is a relatively recent invention, probably dating to the late 1880s. And, it's an American original! It may look like a simple confection, but, as anyone who has tried to make fudge from the original recipe of chocolate, cream, butter and sugar knows, it's tricky (hence so many "foolproof" recipes with marshmallow creme, corn syrup, sweetened condensed milk, etc.) Here, the short history of fudge.
Fudge History

Fudge is a drier version of fondant,* made by boiling sugar in milk to the soft-ball stage and then beating the mixture while it cools so that it acquires a smooth, creamy texture. Fudge is an American invention: Some food historians peg the date to February 14, 1886, but the exact origin and inventor are disputed. Most stories claim that the first batch of fudge resulted from an accident with a bungled ("fudged") batch of caramels, when the sugar was allowed to recrystallize; hence the name from the interjection, "Oh fudge!"

*An icing made of sugar syrup and glucose, or sugar, water and cream of tartar, cooked to the soft-ball stage and then kneaded to a smooth, soft paste. The paste can be colored or flavored and used as a center for chocolates or as an icing for cakes-it is especially popular as a covering for wedding cakes-and petit fours.

One of the first documentations of fudge is in a letter written by Emelyn Battersby Hartridge, then a student at Vassar College in Poughkeepsie, New York. She wrote that a schoolmate's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. She obtained the recipe, and in 1888, made 30 pounds of it for the Vassar Senior Auction. Word of the confection spread to other women's colleges. Wellesley and Smith developed their own versions of this "original" fudge recipe. All three recipes follow on Page 2.

The original fudge recipes were famously delicate: Precise measurements, cooking time and constant stirring were crucial for perfect fudge. The recipe looks simple-heat a mixture of sugar, butter and milk or cream to the soft-ball stage (224°-238°F), then beat it to a smooth, creamy consistency while it cools. But it is easy to undercook or overcook a batch (not every home cook had-or has-a candy thermometer) and to end up with "crystallized" fudge through insufficient stirring.

As a result, "foolproof" recipes were developed for the home cook that included corn syrup, which prevents crystallization and produces smooth fudge. Later recipes substituted sweetened condensed milk, marshmallow creme, or other ingredients for the milk/cream that were better guarantees of a perfect fudge texture. Of course, they didn't guarantee the same creamy taste as the original recipe, which is provided on Page 2. If you want the best-tasting fudge, forget the sweetened condensed milk, corn syrup and marshmallow cream and go for the original ingredients.
Continue To Page 2: The Original Fudge Recipes Go To The Article Index Above

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The Nibble: Origin Of Fudge - History Of Fudge

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The history of fudge. THE NIBBLE, Great Food Finds, is an online gourmet food magazine and website with 1000+ product reviews as well as informational articles such as the history and origin of foods like fudge and other food favorites.