Milk rises up in Engineered Eats 2016

Milk is a pretty cool thing. When we cook with it we tend to transform it completely...

by Tina Amini (SAIT journalism student and Beakerhead intern)

Milk is a pretty cool thing. When we cook with it we tend to transform it completely. We can change milk into cheese, yogurt, ice cream oooh! Or whipped cream. I love whipped cream!

The possible conversions of milk are very scientific. This is because milk is a colloid. What does that mean? It is substance that appears smooth but is actually one substance dispersed through a second substance. In the case of milk, butterfat globules are suspended in, basically, water.

There are endless possibilities when cooking with milk. That’s why this year’s Engineered Eats theme is milk. And of course, Alberta Milk is the sponsor.

Restaurants and bars all over Calgary are welcome to take up the challenge and create a menu item or drink concoction that uses milk – and maybe even takes the chemistry of milk to a whole new delightful level.

Check out this recipe by David Leite that transforms milk and some simple ingredients into a sweet homemade liqueur.

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Credit: thekitchn.com


That is just one way that science is enhancing milk. I can’t wait to see what else is possible with milk during Engineered Eats. (I hope there are some concoctions that use whipped cream!)

Restaurants and bars who are interested in participating in this year’s Beakerhead Engineered Eats program (September 14 – 18, 2016), please contact Paul at EATS@BEAKERHEAD.COM!