Recipes and Reads Culinary Labs

Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.

February - R&R - The S.T.R.E.A.M. of Food

Why do fruits turn brown when cut? When fruits, like apples, bananas, or pears, are cut or bruised oxygen is introduced into the injured plant cells. Oxygen interacts with an enzyme (polyphenol oxidase or PPO) in the fruit’s flesh and causes the brown color. There are a variety of ways to slow or prevent browning. Coating fruit in sugar or syrups prevents PPOs from interacting with oxygen. Tossing the fruits in acids like lemon or pineapple juice lowers the fruit’s pH and slows the enzymatic reaction. Heating fruits by blanching in boiling water for a few minutes destroys PPOs.

Pineapple Waldorf Salad

· 1 can (20 oz) unsweetened pineapple tidbits

· 6 cups chopped red apples, about 4 medium apples

· 1 ½ cups chopped celery

· ½ cup raisins

· ¼ cup dry-roasted sunflower kernels

· ½ cup mayonnaise

· ½ cup plain yogurt

· ¼ cup sugar

Instructions:

1.) Drain pineapple reserving ½ cup of the juice.

2.) In a large bowl, mix the pineapple, apples, celery, raisins, and sunflower kernels. Set aside.

3.) In a medium bowl, whisk together the mayonnaise, yogurt, sugar, and reserved pineapple juice.

4.) Pour mayonnaise mixture over the fruit mixture and toss to coat. Cover bowl and place in refrigerator until serving.

Image Credit: Image by StockSnap from Pixabay.