Carbs by Derick Bonilla Perez https://padlet.com/bonillaperezd19/tp9bm790iqqm This is too much work en-us 2018-12-10 12:59:19 UTC 2018-12-10 13:34:02 UTC hello@padlet.com Fudge(Simple) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312888372 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!]]> 2018-12-10 13:02:38 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312888372 Fudge(simple) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312889639 Specific Ingredient- Sugar ]]> 2018-12-10 13:05:53 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312889639 Fudge(simple) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312890086 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.]]> 2018-12-10 13:07:09 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312890086 Fudge(simple) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312891438 2018-12-10 13:10:41 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312891438 Fudge(simple bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312893627 Sugar molecules- High in Fructose]]> 2018-12-10 13:15:26 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312893627 Rice(Complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312894955 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.  
 
]]> 2018-12-10 13:18:28 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312894955 Rice(complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312897419 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.]]> 2018-12-10 13:23:48 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312897419 Rice(complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312899572 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.]]> 2018-12-10 13:28:25 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312899572 Rice(complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312900452 2018-12-10 13:30:09 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312900452 Rice(complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312900664 2018-12-10 13:30:37 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312900664 Rice(Complex) bonillaperezd19 https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312901338 Specific sugar Molecule- Starch]]> 2018-12-10 13:32:04 UTC https://padlet.com/bonillaperezd19/tp9bm790iqqm/wish/312901338