The Physics of Confections, Cotton Candy, Soft Cookies, & Brittle Crackers by Dr. Ted Labuza
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Dr. Ted Labuza Labuza is known internationally as one of the top experts on kinetics of reactions related to loss in food quality, nutrient degradation and pathogen growth and death kinetics. He is also well known for his teaching and is the author or co-author of over 289 scientific refereed research articles, 18 textbooks, 78 book chapters, eight patents and more than 100 other semi-technical articles. Research behind The Physics of Confections was conducted by his three children when they were 7th and 8th graders at St John the Baptist Catholic School in New Brighton and published in a food science textbook in a chapter authored by Labuza, Labuza, Labuza and Labuza.
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Credits:
Hosts - Kevin Williams and Leah Peterson.
Audio Technician - Kyle Grindberg.
Video Producer - Kyle Grindberg.
Speaker - Dr. Ted Labuza.
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Fancy Crackers - How to Make Flatbread-Style Crackers - Rosemary Sea Salt Cracker Recipe
Learn how to make Fancy Crackers! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Flatbread-Style Cracker recipe!
Sorry Kids! ????????♀️ Mom Tried | Shop with Me ALDI Weekly Grocery Haul
Come into ALDI with me see what I bought for a week of groceries for my family of 5. I always use items from my pantry/freezer as well. I share my dinner meal plan at the end.
Also, I do NOT buy my groceries exclusively at ALDI, but they're the first place I try and my favorite to shop at.
I share my weekly meal plan at the end, too!
Recipe:
Pumpkin Magic Cake:
Chicken and Dumpling:
Can We Make A 3-Course Meal Out Of Almond Pulp?
Burger recipe: Tiramisu recipe:
Almond Pulp Crackers
Recipe by: Amanda Berrill
Servings: 2
Prep Time: 5 minutes
Cook Time: 30-35 minutes
Total Time: 45-55 minutes
DESCRIPTION
Crackers made from the leftover almond pulp from making homemade almond milk.
INGREDIENTS
Nonstick cooking spray, for greasing
½ cup almond pulp (leftover from 1 cup raw almonds blended with 4 cups of water and strained)
1 tablespoon grapeseed oil or neutral oil of choice
1 tablespoon all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
PREPARATION
Preheat the oven to 325°F (160°C). Grease 2 sheets of parchment paper (at least 8 x 11 inches) with nonstick spray.
Using a nut milk bag or clean, lint-free kitchen towel, wring out as much liquid as possible from the almond pump.
In a medium bowl, combine the almond pulp, grapeseed oil, flour, salt, baking powder, garlic powder, and paprika and stir well with a rubber spatula.
Roll the dough into a ball, then pat down slightly with your hands to flatten.
Place the flattened dough on one greased sheet of parchment, then place the other sheet of parchment on top, greased side down. Use a rolling pin to roll out the dough into a rectangle about ⅛ inch thick. Peel off the top sheet of parchment.
Use a pizza cutter to score the dough into 1½-inch square crackers. Use a fork to lightly poke a couple of sets of holes in each cracker.
Carefully transfer the crackers on the parchment to a baking sheet. Bake for 30–35 minutes, until the crackers are dry and almost completely hardened. Let cool completely, at least 20 minutes; the crackers will continue to crisp slightly as they cool.
The crackers will keep in an airtight container at room temperature for up to 3 days.
Enjoy!
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Ship's Bisket - Hard Tack: 18th Century Breads, Part 1.
Bread Part 1 - Ship's Bisket AKA Hardtack - from our 18th century cooking series at Jas. Townsend and son.
#townsendsshipsbread
Bread Series
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Ship's Bisket - Hard Tack: 18th Century Breads, Part 1. S2E12
Marcia Adams - Amish Cooking from Quilt Country - Cookies, Candies and Other Pleasures
Oatmeal Cinnamon Crispies
Cracker Jack
Coconut Chocolate Candy
Soft Sugar Cookies