(Low-fat) Oatmeal Muffins

Mini Experiment #4

Low-fat Oatmeal Muffins

Hypothesis: The usage of Almond Milk instead of regular milk will cause the muffins to taste and have the same shape while cutting down the amount of fat, cholesterol, calories and sugars and increasing the amount of vitamins.

Null hypothesis: There will be no difference in the amount of fat, cholesterol, calories, sugars and vitamins. The muffins will taste different and have a different shape because of the almond milk.

Independent variable: Almond milk

Dependent variable: Vitamins, minerals, cholesterol, fat, sugars, taste and shape.

Standardized variables:
- The amount of ingredients
- Oven temperature
- Size of cooking pan
- Time cooked (20 min)
- Room temperature
- Time the batter sat (20 min)








Ingredients:

TOPPING
1/2 cup (1 1/2 ounces) old-fashioned rolled oats
1/3 cup (1 2/3 ounces) all-purpose flour
1/3 cup pecans, chopped fine
1/3 cup packed (2 1/3 ounces) light brown sugar
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

MUFFINS
2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces) old-fashioned rolled oats
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/3 cups packed (9 1/3 ounces) light brown sugar
1 3/4 cups Almond milk
2 large eggs, beaten


Experiment:
FOR THE TOPPING:
1. I had to combine oats, flour, pecans, sugar, cinnamon, and salt in bowl.
2. Drizzle melted butter over mixture and stir until it is combined. Then set aside until the the batter is made.

Topping

Golden oats

FOR THE MUFFINS:
1. Grease and flour 12-cup muffin tin.
2. Melt 2 tablespoons butter in 10-inch skillet over medium heat. Add oats and cook, stirring frequently, until oats turn golden brown and smell of cooking popcorn, 6 to 8 minutes.
3. Transfer oats to food processor or if you don't have one like my case, blend it into fine meal.
4. Add flour, salt, baking powder, and baking soda to oats and blend until combined.
5. Stir 6 tablespoons of melted butter and sugar together in bowl until smooth. Add milk and eggs and whisk until it is smooth.
6. Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps.
7. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain. Set aside batter for 20 minutes to thicken.
8. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
9. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (about ½ cup batter per cup; cups will be filled to rim).
10. Evenly sprinkle topping over muffins (about 2 tablespoons per muffin).
11. Bake until toothpick inserted in center comes out clean, 18 to 25 minutes, rotating muffin tin halfway through baking.
12. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving.

Results:
The oatmeal muffins made with almond milk resulted just as firm and tasty as the ones done with 2% milk. To gain credibility, I entered in a work sheet a table of the nutrition facts of both used products (Almond milk vs. 2% Cow's milk)

In comparison to 2% cow's milk, almond milk is by far the healthier choice. It contains a wide variety of the vitamins and minerals that your body needs to function.
2% cow's milk contains a lot more calories and fat than almond milk as it is shown in the table above and graphs below, making almond milk the better choice for those on a diet like my case. As it is visible, cow's milk also contains saturated fat and cholesterol; almond milk is free of both saturated fat and cholesterol, making it a healthier choice, mainly for those with heart problems.
Here are the graphic comparisons of calories, grams, milligrams and nutrients of both:

Calories compared

Elements measured in grams compared

Elements measured in milligrams compared 

Other nutrients compared

The hypothesis was supported because in both experiments the difference in shape and taste of the cupcakes are almost imperceptible. However, the amount of calories, sugars, fat and cholesterol were greatly reduced. It was amazing to see how much those things affect your body without even knowing.

Compared cupcakes
Cow's milk (left) Almond milk (right)

Problems:
It was very hard and challenging for me because this was the first time I bake something. First problem I faced was not having a food processor, but I used a blender instead and that helped me getting the job done. The batter ended up being a little thicker than expected but it worked fine anyway.
Besides those two problems it is possible to see that the cupcakes are both firm and have the same height, thickness and moist. The taste was very similar as well.


Sources:
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-healthier-choice-almond-milk-vs-milk.html#b
http://www.totalmommyfitnessonline.com/cows-milk-almond-milk-healthier/









Pictures of the experiment:

Baked low-fat oatmeal muffins

Before baking the muffins

Maple-Glazed Pork Roast

Mini Experiment #3

Maple-Glazed Pork Roast (serves 4 - 6 gnomes or 3 normal people)

Final Product: 

Hypothesis: Using 1 and a half teaspoons of red cayenne pepper in the maple mix (instead of a pinch) will enhance the spicy flavor of the pork roast.

Null hypothesis: There will be no difference in the spicy level of the pork with or without the red cayenne pepper.

Independent variable: Red Cayenne Pepper

Dependent variable: Level of spiciness

Standardized variables:
- Skillet temperature
- Stove temperature
- Places where heat was conducted to the skillet
- Room temperature (70° F)

Ingredients:
- 1/2 cup maple syrup, preferably grade B
- 1/8 teaspoon ground cinnamon
   pinch ground cloves
   pinch cayenne pepper
- 1 boneless pork loin roast, preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons vegetable oil

Cooking instructions (Experiment):
1. Adjust oven rack to middle position and pre-heat oven to 325 degrees.
2. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl and set aside. Put an extra amount of Cayenne pepper to spice things up (1 1/2 tsp).
3. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
4. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes.
5. Place roast fat-side down in skillet and cook until well browned, about 3 minutes.
6. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides.
7. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet.
8. Add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). 
9. Turn the heat off and return roast to skillet; using tongs, roll to coat roast with glaze on all sides.
10. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer.
11. 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. I personally did it 4 times (40 minutes / every 10 minutes)

Roast center registers 135° F

Roast center registers 145° F

12.Transfer roast to carving board or plate; set skillet aside to cool slightly to thicken glaze, about 5 minutes.
13. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 145
degrees on instant-read thermometer).
14. Snip twine off roast, cut into 1/4-inch slices, and serve immediately.

(Source: America's Test Kitchen - The science of good cooking)

Results:
The hypothesis was supported because I gave it to my roommates to try and all three of them said it had a little spicy kick. Good enough to be comfortable when you eat the pork roast. A side dish that would go well with the sweetness of this dish would be garlic sauteed greens, Hispanic rice (Arroz amarillo) or braised cabbage.

Roast on skillet in the oven

Roast done set on a plate

In the book it says how many roasts turn out dry, but the glazes are actually even a bigger problem for the cook. Some are too thin, too sweet, too much of a maple flavor, etc. America's Test Kitchen wanted a glistening roast, which, when sliced, would combine the juices from tender, well-seasoned pork with a rich maple glaze to create complex flavor in every bite. And it really happened. I was surprised how juicy the roast was once its cut. I really thought that caramelizing the maple sauce would make it crispy and overcooked. However, I realized how different it was when combining the savory-sweet and salty flavors.

Browning the roast will enhance a flavorful ­exterior. The grease that the pork had and is still on the skillet has to be discarded immediately. That's when the maple mix is poured on to the skillet.
The science behind the skillet is the following: the smaller area of the skillet kept the glaze from spreading out and burning, and the glaze reduced nicely while the roast cooked. Also rolling the roast in the glaze, just like I did rolling it every 10 minutes for 40 minutes ensured even coverage and resulted in a tender, juicy roast packed with maple flavor an a kick of spicy too.

Problems:
Very challenging for me since it is my very first recipe word by word that I follow, except for the cayenne pepper. I think that roasting in this recipe is not as demanding as doing some other roasting. People were telling me not to do it because I was going to be in the kitchen for 6 hours at least. And I have been and I like it; even if the cooking took me only an hour and a half just the pure emotion and excitement were amazing.
I would have loved to have exactly a 10-inch skillet or a perfectly 2 and a half pound pork loin roast, but I guess that would not have changed the final product much.

 Pictures of the experiment:

Cooking with my cooking hat on

Final presentation (Iron Prawn)

Sugar extraction from soda can

Mini Experiment #2

Sugar extraction from soda can

Hypothesis: A considerable amount of sugar different to the 'sugars' shown in the Nutritional Value (32 g) table of the soda (ginger ale) will be extracted by boiling the liquid on a pot.

Null hypothesis: There will be no difference in the amount of sugar extracted, it will be the same amount.

Independent variable: Soda can (ginger ale)

Dependent variable: Amount of sugar extracted from the soda can (measured in grams)

Standardized variables:
- Cooking pot temperature (boiling point)
- Time it takes to evaporate the liquid (13 minutes)
- Places where heat was conducted to the pot
- Weight of a standard soda can (12 fl oz = 354 g)

Ingredients:
- Schweppes Ginger Ale soda can (12 fl oz)
- Cooking pot (any size)

Experiment:
1. Weigh the cooking pot on a scale (45 g in this experiment)
2. Open the soda can and pour it in a measuring cup to get the volume if needed but usually it will be the same for soda cans (12 fl oz = 354 g)
3. Pour the liquid into the cooking pot, place it on the stove and bring heat to boil.
4. Check the soda as it gets evaporated and stir frequently with a metal spoon (preferably) until a thick brown layer of liquid is on the bottom of the cooking pot.
5. Remove the cooking pot from the stove. Let it cool down then weigh the cooking pot again with the liquid in it.
6. The weight of the cooking pot will be subtracted from the last recorded weight of the pot with sugar.
7. The weight recorder will be the amount of sugar of the soda can.

Results:
The soda evaporated in 13 minutes leaving a fairly thick and sticky layer of brown liquid on the bottom of the cooking pot. The results rejected the hypothesis because the amount of sugar found in the can by boiling it is very similar (32 g in can vs. 31.3 g in pot)

The liquid (soda) exposed to heat evaporated leaving a thick layer of brown liquid that was measured in grams on a scale. It is very simple to obtain the number of grams the sugar weigh. The firs measurement that is supposed to be taken is the pot itself which weighs 45 grams.

At the very end of the process, after the cooking pot cools down a measurement of weight has to be taken with the liquid inside the pot. Afterwards, simple math is applied and the initial measurement of only the pot is subtracted from the full weight of the pot with the sugars inside.

The hypothesis was rejected because the amount of sugars obtained was incredibly close to what the Nutritional Value table says on the back of the soda can.

Weight of the cooking pot with sugar in it

Problems:
It is very hard to determine when is it only sugar left in the bottom of the pan. Maybe I burned more sugar than what I was supposed to or less. Also, since it is a sticky liquid it attaches to the pot somehow so not all of it will be measured.
It would be interesting to test it with other types of soda like Coke or Sprite.

Pictures of the experiment:

Pouring soda in the pot

Sugar left in cooking pot

Group - Mini experiment #1

Group - Mini Experiment #1

Hypothesis: The avocado half without salt will brown first.

Null hypothesis: There is no difference in brownness of the avocado halves, whether or not they have salt on them.

Independent variable: Salt (amount of salt) (1 teaspoon)

Dependent variable: Time it takes the avocado to get brown. Approximate percentage of area turned brown.

Standardized variables:
- Fridge temperature (40 degrees F approx.)
- Same avocado cut in half
- Size of both halves
- Weight of the avocado halves
- Thickness and depth of the halves

Ingredients:
- Hyvee Hass Avocado (year round growth)
- 1 tablespoon of salt

Experiment:
1. Slice the avocado in two perfect halves and remove the seed.
2. Utilize a teaspoon of salt (approximately 5.69 g)
3. Rub gently 1 teaspoon of salt on one half of the avocado.
4. Place both halves in the fridge (fridge temperature of 39.6° F)
5. Check the avocado after 6 hours and see which one got brown first or covered most of the area.

Results:
Both avocados halves went through the same process of refrigeration at 39.6° F exposed for 6 hours.
One avocado half was rubbed with 1 teaspoon of salt and it resulted to be the first one to brown and the brownness covered most of the avocado half.

Avocado halves after being exposed
to variables.

Avocado halves just cut

The avocado without salt surprisingly did not brown at all or at least in the experimentation area. The avocado half that had salt developed a thin liquid layer or crystalline water and looked like sweaty. This was salty water that formed with the salt crystals and the avocado half. 

The hypothesis was rejected because salt indeed helped to accelerate the process of the avocado half to get brown. Personally I will be careful for the preparation of guacamole in the group experiment because this could really accelerate the process of the avocado to get brown.

Problems:
If possible it could be useful to see if any other component such as key lime juice would decelerate the process and put salt at the same time. This would let us see if there is like a clash of one component that accelerates the process and one that decelerates. Like this we could tell which one has a predominance over the other.
Also both avocados were left on the bottom of the fridge and it would be nice to test it in a perfect world where your roommates don't open the door of the fridge every hour.

Legal Raw Milk Consumption

Essay #1: Food Safety

Legal Raw Milk Consumption

Raw Milk

Just like any other thing we eat or drink, milk is one of the several types of food that our body had to adapt, tolerate and assimilate. This although was not an overnight thing, but an evolutionary process of thousands of years in order to make milk part of our normal diet. The human body needed to digest food so it was constantly exposed to several environmental and biological factors that could potentially be harmful for us. Milk was no different, that is the reason why food safety is essential for us to maintain our bodies properly functioning without having major health risks due to food.
A recent news report talks about an E. Coli outbreak in children from Tennessee that consumed raw milk. There are particular points of view in regards of this subject, mainly due to the proven health problems that drinking raw milk can cause to us. Historical data about raw milk clearly support the arguments to ban the sale of raw milk in the market.

The main two stances that could be taken in this matter are very simple:
- The ethicality of selling raw milk in the market (this mainly goes to businesspeople that knowing it could be very harmful they just want to make money.)
- Consumption by choice. To relate it to an odd example, just like birth control, this would support those people that knowing the risks still want to consume raw milk. Either because they do not care or simply think they will be fine.

I have always said, even behind the craziest act or decision there is always a reason. By no means am I trying to compare this to another debatable topic like marihuana, but I am a firm believer that there must be something powerful enough to make it illegal in the first place. The companies and producers of debatable food products (even McDonald’s or Coca-Cola) feel the need to protect their consumers. This is clearly why at least in the America, selling raw milk is illegal. As it was mentioned in class, the process of pasteurization eliminates the threatening pathogens that milk has so it becomes ‘cleaner’.

Going back in time to the 1920’s when dairies began pasteurizing milk in the America; raw dairy products caused a considerable portion of foodborne illness. For example, historical data shows that hundreds of outbreaks of tuberculosis and infections such as Brucella abortus, streptococcal species, etc. Today, raw dairy (especially milk) is directly associated with E. coli, Campylobcater and Salmonella outbreaks. According to the American Academy of Pediatrics 79 percent of raw dairy outbreaks involve at least one person under 20 years old. “Of 121 dairy-related outbreaks reported between 1993 and 2006, 73 (60 percent) were linked to raw dairy, despite only about 3 percent of the dairy products consumed in the U.S. being unpasteurized. And, in those outbreaks, 13 percent of raw dairy drinkers were hospitalized, while only 1 percent of pasteurized dairy drinkers were.”

This is linked directly with another topic about raw milk consumption because it could affect children, pregnant women and people that their health is at risk. There is an article from Jatinder Bhatia (MD) a member of the Fellow of the American Academy of Pediatrics (FAAP) states, “Consumption of raw milk products is especially risky for pregnant women, infants, immune-compromised individuals, and the elderly, and the evidence overwhelmingly establishes the benefits of pasteurization on food safety.” This quote supports the process of pasteurization. However, last month at two public hearings held by the Wisconsin Senate, numerous advocates testified that raw milk offers special health benefits. This creates now a debate because both sides have clear evidence of positive effects in milk. Bills are pending in both Wisconsin’s Senate and General Assembly to allow the retail sale of raw milk, but since the hearings, they’ve not seen further action.

Finally, it all comes down to an ethical point of view of either being conscious enough to purchase it (in the event that is sold in the market) or just not producing raw milk at all. Raw milk is sold in several states legally despite the health effects, but the U.S. government should reconsider this if they are trying to support a healthy America.

AC

Sources:
http://www.foodsafetynews.com/2013/11/raw-milk-dairy-linked-to-e-coli-outbreak-through-tests/#.Us8nnNJdWSr
http://www.foodsafetynews.com/2013/10/milk-smell-and-taste-may-differ-but-benefits-are-the-same/#.Us-in9JDuSo
http://www.foodsafetynews.com/2013/12/american-academy-of-pediatrics-advises-ban-on-raw-milk/#.Us-ix9JDuSo
http://www.realrawmilkfacts.com/raw-milk-news/story/american-academy-of-pediatrics-advises-pregnant-women-and-children-not-to-c/

Mini Experiment: Steak temperature (defrosting)

Steak defrosting

Hyvee Angus Reserve
100% Natural Beef

Mini Experiment #1


Hypothesis: The frozen steak with salt will be closer to room temperature than the one without it.

Null hypothesis: There is no difference in the temperature of the steaks, whether or not they have salt on them.

Independent variable: Salt (amount of salt)

Dependent variable: Time it takes the steaks to defrost.

Standardized variables:
- Room temperature (70 degrees F)
- Same cut meat
- Size of the cut meat
- Weight of the cut meat
- Thickness of the cut meat

Ingredients:
- Hyvee Angus Reserve 100% natural beef
- 1 tablespoon of salt
- Meat thermometer

Experiment:
1. Take the frozen steaks out of the freezer that is set at 0.4° F and place both of them separately on red plates.
2. Let both of the steaks sit on the counter for 10 minutes
3. Utilize 1 tablespoon of salt (approximately 17.06 g)
4. Rub 1 tablespoon of salt on 1 frozen steak until salt is not visible
5. Measure the steaks temperature every 30 minutes
6. After 2 hours measure the final temperature of the steak

Results:
Both steaks started at 38°F approx. and the room temperature was at 70°F approx. The temperature readings for both steaks are in the table below:



30 minutes and the steak without salt had risen its temperature to 40.1° F. This is barely two degrees. While the steak with salt on it rose its temperature to 42.2° F. 60 minutes, the steak without salt was at 43.0° F and the one with salt was at 45.8° F. 90 minutes, the steak without salt was up to 46.8° F and the one with salt was up to 49.4° F. Finally, after 120 minutes, the steak without salt was up to 49.6°F in the center and the one with salt was up to 53.2° F.

The steak without salt read a temperature that is colder than tap water in mid summer, and according to the book The Science of Good Cooking (Editors at America's Test Kitchen, 30) only about 13% closer to its target temperature of a medium 130° F. On the other hand, the steak with salt read a temperature of 53.2° F which is closer to the target temperature, but still is not the ideal one.

The hypothesis was supported because salt indeed helped to accelerate the process of defrosting the steak.

Problems:
If possible I could have tested more steaks at different salt concentrations or just more steaks to see if this actually happens in all the cut meats. It would also be interesting to try this experiment on different meats.

Final Product:

Steak without salt

Steak with salt

Welcome

Alejandro Cosmopolis
From: Lima, Peru
School: Loras College
Location: Dubuque, IA
Majors: Management and Marketing
Sports and hobbies: Soccer and martial arts

Hi everybody, this blog will be solely dedicated to support the fact that FIT MEN CAN COOK healthy meals and snacks.

Every meal's ingredients will be broken down to weight, volume, cooking, etc. and some of them will also contain their nutritional value.
Hopefully this will help men like me, or women too, to try the recipes posted because they are very easy to make and most importantly they are healthy.
There will be experiments conducted in the making of the food so I highly recommend not to follow the steps of an experiment that goes wrong, although you are welcome to try the ones that do work.
My objectives will be:
1. To disprove hypothesis about the making of food.
2. Become a better cook
3. Understand the processes that occur when you cook food.


Enjoy!