Fermentation



Fermentation as a Cooking Method

    
     Fermentation is a metabolic process converting sugar to acids, gases. It occurs in yeast and bacteria but also in oxygen-starved human muscle cells.

     Fermentation is the absence of the electron transport chain and takes a reduced carbon source, such as glucose, and makes products like lactic acid or acetate.

     Fermentation has been used by humans for the production of food and beverages since the Neolithic. For example, fermentation is employed for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt , as well as for producing alcoholic beverages such as wine and beer.

     Fermentation is a form of anaerobic digestion that generates adenosine triphosphate (ATP) by the process of substrate-level phosphorylation. The energy for generating ATP comes from the oxidation of organic compounds, such as carbohydrates.  In contrast, during respiration is where electrons are donated to an exogenous electron acceptor, such as oxygen, via an electron transport chain. Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP.

Cupcake Recipe

Cupcake Recipe:

• 2 1/4 cups of all purpose flour
• 1 1/3 cups of sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Scientific Names

• 2 1/4 cups of Triticum Aestivum
• 1 1/3 cups of Sucrose
• 3 teaspoons of Sodium Bicarbonate
• 1/2 teaspoon of Sodium Chloride
• 1/2 of Shortening(no scientific name)
• 1 cup milk(no scientific name)
• 1 teaspoon of Planifola
• 2 ovums

Instructions:

Preheat oven to 350 degrees.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.

Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl.  Beat until well mixed.

Spoon cupcake batter into paper liners until 1/2 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Enjoy!








                                                    

Aunt Rosa's Lasagna

Aunt Rosa's Lasagna

Ingredients:
2 containers(15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 jar Bertolli Tomato and Basil Sauce
1 jar Bertolli Alfredo Sauce
12 lasagna noodles, cooked and drained


Directions:
1.  Preheat oven to 375 degrees.  Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
2.  Combine Sauces in medium bowl
3.  Spread 1 cup sauce mixture in 13 x 9-inch baking dish.  Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat.  Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
4.  Cover with aluminum foil and bake 50 minutes.  Remove foil and bake until bubbling, about 10 minutes.  Let stand 10 minutes before serving.