"protein" news and stories

Flavorful seared steak. Photo: Jennifer Iserloh

Searing does not keep the juices in as many home cooks and chefs once thought, but it does place a flavorful crisp coating on the outside that no food lover can do without.

Here is a plan for searing the protein of your choice -- chicken, beef or fish. The more you work with the technique, the more often the star of your dinner will turn out perfectly!

Have you ever seen those big fluffy baguettes that the label says are one pound, but that seem really big for that weight? That's achieved through intensively mixing the dough so that the gluten is developed all the way, which allows the bread to expand quite a bit. There are several problems with this, though, not the least of which is that mixing the dough so intensively bleaches out all the color and flavor.

There's a solution to this problem that was invented by Raymond Calvel, a French baker who wrote "The Taste of Bread." Mr. Calvel developed a way to get the big fluffy bread while retaining its color and flavor. It's called autolyse, which translates as 'self destruct.' Autolyse is done when you mix only the flour and water of a bread recipe and let that rest for at least twenty minutes, and up to an hour. The flour and water are mixed enough that they are thoroughly incorporated, but not beyond that. This allows the flour to hydrate and the enzymes to start working, particularly protease which works to break down the protein in the flour.

Sensitive to peanuts or eggs? Scientists may have found a new antidote.

People who are allergic to, say, pollen or animal dander can receive allergy shots, in which they are injected with small amounts of the substances that make them itch and sniffle.

Similarly, researchers at National Jewish Medical and Research Center are feeding small amounts of the proteins from peanuts and eggs to the allergic patients, to see if their immune systems can tolerate the food. They will consume increasing amounts of the proteins until they get to a "maintenance" level (much like how allergy shots work).

The researchers' hope is to eventually find an actual preventative treatment for people with peanut and egg allergies, instead of just telling them to try their best to avoid the foods that might make them react. And for people with serious allergies like these, this will hopefully be encouraging news.

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We want to believe that there is a magic pill that will melt the fat off our bodies. We even hope there's some secret formula that nobody else knows. In the end, however, in our heart of hearts, we always know that "the formula" for staying trim is no formula at all. Quite simply, we have to exercise more and eat less.

Right?

Well, not exactly. According to various bits of research done here and there and compiled by AOL Diet & Fitness, it seems that for one particular trouble spot for a lot us, abs, eating more might be key.

Hold your horses, Soon-to-be-Taut Tonto. You can't just go eating everything in sight, thinking that the more potato chips and bacon you cram down your throat, the tighter your abs will be. There are specific nutrients in foods that seem t help fight ab fat. Unfortunately, potato chips isn't one of them. What are they? There are five things, and the matrix above is just a few suggestions for ways you can incorporate these into your diet that will get you to flatter abs:

I eat a lot of tofu, not because I'm vegan/vegetarian and have to eat some sort of protein, but because tofu tastes good to me. (My being Asian and eating tofu all my life might have something to do with this, too.)

Now, it is just way too easy to pick up several blocks of tofu from the market for ninety-nine cents each, sometimes less when it's on sale, but if you have some time on your hands, you can make tofu at home, per the above video above from Cool Hunting. All you need is 150 g of dried soybeans, calcium sulfate, and the foresight to start soaking the dried soybeans the night before.