Totes Delish December 2016

Totes Delish Food Science The Science behind cooking Christmas roasts Food Photography: How to take the perfect photo

Discover Asian desserts in Austin

Granola Bars: The Truth about Sugar Content December 2016

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TOTES

DELISH

CONTENTS

Editor’s Welcome Meet the Crew Through the Lens - Food Photography Shooting Like a Professional Sweet Lies - The Truth the Behind Breakfast Bars Raise the “Bar”

Science in the Stocking - The Science Behind Chritmas Dinner

Christmas Dinner Around the World Downtown Chinatown - East vs. West Cuisine Cooking Styles in China Sweet!

Top 5 Asian Restaurants in Austin

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D E L I S H T O T E S

December 2016 | Totes Delish | 5

Dear Readers, Living in the vast, growing and urban city of Austin brings of newly discovered opportunities.

In our magazine, we illustrate the expression of culture through food. We want to bring readers on the journey of discovering new foods, hobbies and places around the city.

In Austin, you are constantly surrounded by beautiful scenery, kind people, and delicious food.

Food can bring people together, bonding and joining a community of people to enjoy the tastes of the city.

Each year, our city welcomes thousands of new Austinites. They contribute to creating the local diverse group of Texans. We wanted to create a magazine that would join people together to make the Austin community stronger.

In this edition of Totes Delish, we focus on Austin from local restaurants, to job opportunities, nutrition and even guides to the perfect meal. Our magazine includes a Christmas themed article with instructions and tips from professionals on how to cook the perfect meal just in time for Christmas.

Since our launch in December of 2016, we have one and only one wish -- to inspire. Inspire readers to go out, explore and try new things. We hope our magazine provides insight to the diversity and versatility of the great city of Austin. We want y’all to know about the benefits of life through health, good food, and most importantly, enjoyment.

Totes Delish Editor In Chiefs,

Madelene Shi and Ella Plowman

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Richard Liu:

Richard Liu was born in Chapel Hill, North Carolina, he lived there for eight years before moving to Austin, Texas, where he lived for three years before then moving back to Chapel Hill, NC. After spending three more years in North Carolina, he then moved back to Austin, and has lived there since. He enjoys cooking and the sciences and attends the Liberal Arts and Science Academy in Austin.

Winnie Cheng:

Winnie Cheng was born in Taiwan and lived there for 11 years before moving to the United States in 2014. Mandarin Chinese is her first language. She attends Liberal Arts and Science Academy High School and enjoys her school life. The three things she cannot live without are: her books, her bed, and meals cooked by Mom.

Vincent Li:

Vincent Li was born in Round Rock, Texas on February 27, 2002 to a Chinese family. As a child, he would often go to China to visit his relatives and family where he also became fluent in Mandarin.

He enjoys soccer, badminton, video games, and Violin, which he started in 6th grade.

December 2016 | Totes Delish | 5

[food through the lens] by: Ella Plowman

Through the Lens The Life of a Professional in Austin, TX by: Ella Plowman

Becoming a food photographer might sound like a simple task, but the road to success presents many obstacles along the way: starting a business, marketing, and client development, to name a few. “I think one of the biggest obstacles for artists is not just being focused on your art,” says Claire McCormack, a local food photographer.

Becoming a food photographer is difficult because the photographer is also a small business runner who has to build their business from the ground up. Through advertising and social media, they have to struggle to get their name out there in order to be hired and obtain regular clients. “It’s just being bold enough to say that you can’t do the work you do without working with restaurants and people,” explains McCormack.

At the same time, creativity is essential to success as a photographer. Even though they have to run a business as a photographer, art will always be the core of their work. From a young age, Jessica Attie, an editorial and commercial photographer in Austin, has always truly loved art. “Ever since I was little, my favorite classes were always art classes,” Attie says. As an artist, developing a unique style is crucial to setting yourself apart from others. As a beginner, the goal is simply to catch people’s eyes.

Four successful food photographers based in Austin spoke about their experiences when they were starting out. Although not all of them began specifically shooting food, eventually they found their passion for food photography.

Reflecting on her discovery of her love for food photography, McCormack explains that she has “always been interested in the food realm, even as a kid.” After looking at attending culinary school, she attended college in Dallas at Southern Methodist University. As a communications major and studio art minor, she thought about food writing, but when she graduated, she was hired as a public relations specialist. Eventually, however she went back to her studio art background. “I just wanted a change,” McCormack states. Although, she had never been formally taught photography in school, and had focused more on ceramics and

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painting. “It was a good foundation for photography,” McCormack says.

After studying photography in college, Jessica Attie decided she did not have a strong interest in anything still life, such as food or products, but instead enjoyed shooting weddings and editorial portraits. But everyone around her told her that her food photography was “what always stood out” in her work, Attie recalls. She decided to listen. She expanded her work with food and has continued with it since.

Another successful food photographer discovered her interest in photography before college.

Kimberly Davis, former President of the American Society of Media Photographers Austin/San Antonio (ASMP) and producer for Texas Photo Roundup, gained her food-related experience following college. After obtaining a Bachelor of Science and the Arts in photography from the University of North Texas, she started her first job as a staff photographer for a magazine publisher based in Birmingham, Alabama. She worked with them for four years, then moved from Alabama to Texas and began to shoot for multiple different magazines they published. Among other things like interiors and travel, food was the publisher’s main focus in its photographs. “That’s how I got my experience,” Davis says.

Now McCormack specifically focuses on food photography. She started doing commercial work after college in Dallas and worked with many clients. Over the years, she got enough editors’ attention in New York City, Los Angeles, and Chicago. They worked with her on shoots in Texas. She decided she wanted to focus on just one thing and food had always been something that she was interested in, so she went into food and has been working with food ever since then. “In the sense of commercial work, I stopped doing headshots for executives, interior design, real estate, and all types of different photography [other than food],” McCormack says. She focused only on the food industry. “I just felt like after a few years, I was a little bit all over the place and wanted to focus on one aspect of photography, instead of all kinds of commercial work,”

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These photos show successful local food photographers. 1. Photo courtesy of Claire McCormack.. 2. Photo courtesy of Jody Horton. 3. Photo courtesy of Kimberly Davis. 4. Photo courtesy of Jessica Attie.

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McCormack explains.

When she moved back to Austin from Alabama, Kimberly Davis had been gone for six years. She began freelancing and getting back into the swing of things. “It’s just marketing, getting your name out there, and sending email promotions. Things like that get the word out and slowly build up clients,” Davis says.

As former President of ASMP Austin/San Antonio, Davis made a substantial contribution to the community. “One of the biggest things was that I produced, with help, an event called Texas Photo Roundup,” Davis says. ASMP had marketing panels and portfolio reviews with some of the top creative people to hire in the industry for advertising and editorials. It’s unusual to have a photo industry event in Austin, so it was unique to have people fly in from all over. “It was really just to bring the people who hire to us,” Davis explains.

After graduating from college, Jessica Attie worked for Totally Cool Totally Art for one year, which is one of Dougherty Art Center’s programs. They provide classes for at-risk teens at recreation centers around town.

Later, she moved to the Bay Area. She started shooting weddings with her friend after assisting another photographer at a wedding. They worked on their wedding photography business for about six years. “Eventually, we got burned out. I didn’t really want a business,” Attie explains. She currently freelances full time, and most of her clients are now commercial clients. “It’s hard in freelancing to not know how much work you’ll have,” Attie says.

Jody Horton is another photographer in Austin, who has been specializing in food for about seven years. “It [food] has such a natural spine for storytelling. There’s the harvest time, the preparation time, and the final meal. It’s changing and going through a progression,” Horton says.

Initially, he got started when he was in graduate school studying anthropology at the University of New Mexico in Albuquerque. He began photographing food for a magazine over the next few years. Later, he became an editor and part-owner of that magazine.

Although some photographers move across the country to cities like New York and Los Angeles, which have hundreds of editors for many different publications, Horton prefers Austin to larger cities. “I’d much rather choose a place to live and try to make life work there than to pursue a place based on raw opportunity, without thinking about what the lifestyle would be like,” Horton says.

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Horton’s best advice for up-and-coming food photographers is to “shoot as much as they can for a couple of years and try to build up a body of work and to shoot the types of things that they wish someone would hire them to shoot.”

He also recommends that they have some sort of specialization. “Photographers tend to see the world in more specific distances,” Horton explains.

They have to figure out whether they are better at broad, wide-view angles or narrow, close-up

“I’ve always been interested in the food realm, even as a kid.

-Claire McCormack

angles. Food lies somewhere in between those two. The most important thing to master in food photography depends on who you ask. “Learning the equipment and being very confident in how to use the camera are definitely important. See what works and what doesn’t work,” Jessica Attie says. “Lighting is everything about photography,” Kimberly Davis says. “Let people know that you appreciate them hiring you,” Claire McCormack says.

Food photography is more than just taking a picture of food. Both the business development and the creative aspects are crucial in order to achieve a successful career.

For all three pictures above, photo credit goes to Pexels. These show different styles of food photography, at varying angles.

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How To: Shoot Like a Professional by: Ella Plowman

Use a tripod to help stabilize the camera.

Use negative space in order to make the subject stand out.

Use natural lighting for better looking photos. Unless absolutely necessary, avoid using flash.

Do not be afraid to utilize shadows.

They give the subject texture.

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Use 75 degree angles, 25 degree angles, or shoot from the top.

This flowchart shows how to shot like a professional. The advice comes from successful food photographers. Although the guidance is helpful, remember to create your own style and make your photos yours somehow.

Always remember less is more when shooting.

Add contrasting colors to keep the audience interested in the photo.

Give it style. Practice taking pictures often, learn what you like, and develop a unique way to shoot and edit.

December 2016 | Totes Delish | 13

Sweet Lies

Sugar We’re Goin Down

By Madelene Shi 14 | Totes Delish | December 2016

December 2016 | Totes Delish | 15

What the buzz is about on

Sugar Content In Granola Bars he go-to brand of granola bars you’ve always grabbed off the shelves might not be as healthy as you think--in fact, it might just be bad for you. While some bars are made with organic ingredients, this is a gimmick to trick customers into thinking it’s healthy. The truth is revealed in the sugar content.

When it comes to granola bars, people tend to think healthy and nutritious. But if you take a look at its ingredients and labelings, you’ll find 20 or more grams of sugar. Ewa Clarke, a USANA representative and certified health coach, says “When you look at the bars, a lot of the gimmicks and the factors that they play with is the word.

They will include [things] like KIND bars, they are insinuating that they are a kind food for your body.” USANA is a marketing company that makes various nutritional products. Most of this sugar comes from syrups, dried fruit, and artificial sweeteners. So what allows these brands to claim themselves as healthy?

What regulations have been set to make a bar approved?

Sugar is a source of carbohydrates

“Take the word natural, when something is labeled natural it has no definition according to the FDA. What does it mean, absolutely nothing”

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- Amanda Sylvie

lead to weight gain instead of weight loss. In addition, fructose might not signal the brain when eaten, according to researchers at Yale University.

A study done in 2013 by Yale University revealed that when consuming glucose and fructose, the brain registers

more to glucose, whereas fructose does not signal the brain. After eating, your stomach releases a hormone called cholecystokinin. This hormone signals the brain that you have eaten and satisfies cravings. This is implying that when you eat fructose, you might not feel as full causing you to overeat.

Clarke says over time when you

Courtesy of Amanda Sylvie

T

providing short term energy. So, if it provides fuel for your body what makes it bad? When digested, sugar is converted into glucose and fructose. Our bodies naturally produce glucose; it is naturally found in every cell of our bodies, which is why glucose is so easy to digest and use. Unlike glucose, when it comes to fructose, our bodies simply don’t produce adequate amount of it naturally. While bodies need some fructose to function, it becomes a problem when frequently consuming large amounts. Overtime it becomes hard to digest and goes directly to your liver.

Brands like CLIF and LARA can contain high sugar profiles; each serving containing up to 30 grams. It is common for granola bars to contain dried fruits such as dates being one of the most dominant ingredients. While they do have certain health benefits, they are loaded with sugars; fructose. Fructose is converted into glycogen when consumed, which is used for energy, but if there is too much to process, some of it turns into fat which is stored throughout the body. Because these bars are containing so much sugar, and people are incorporating them into their diets, it can

consume large amounts of fructose, “It causes fatty liver, so that would be like having a cirrhosis of the liver, the liver will fall apart and it will have the same impact as an alcoholic.” So how would your body process natural fructose differently?

When it comes to natural fructose, they can be found in a variety of sources such as raw fruit like apples or grapes. But when it comes to granola bars, they can be used in forms of dried fruit which can be just as bad for you.

Eating dried fruit is not bad for you, as long as you do it in moderation. “For some people, even if it is dates, yes it is a better option than a granola bar with only sugar and processed oats, but the impact and how to body will respond to

Courtesy Of Ewa Clarke Courtesy of Errol Schweizer

insulin, that’s still going to train the body to have problems in the long run” said Ewa Clarke. If not done in moderation, insulin sensitivity can be one of the long term effects of consuming so much sugar.

If sugar is not coming from artificial honey or dried fruits, it can commonly come from syrups. Brands like CLIF, for example, contain brown rice syrup as their number one ingredient according to nutrition labels. While brown rice syrup may sound healthy they can be detrimental to your health in the long run.

What people don’t realize is that rice syrup is basically completely glucose, maltose and maltotriose which are groups of glucose linked together. In addition, brown rice syrup has an extremely high glycemic index of 98 meaning it impacts the blood sugar levels rapidly.

Amanda Sylvie, a certified nutritionist in Austin, says, “When you’re talking about glycemic index, if you have a carbohydrate source (fruit) and you don’t have a protein source (nuts) with it your blood sugar is going to rise rapidly, peak, then drop rapidly. And that’s where we see people experiencing low blood sugar reactions, or getting a little dizzy or something like that. That’s when people think they have to eat something else to bring the levels back up.” Because of the rapid drop in blood sugar soon after eating a high glycemic snack food, overeating can occur. If brands have so much sugar, why do people continue buying them as a healthy snack?

When shopping for a brand of bars on the shelves in stores, often people are intrigued by the title and aesthetic appeal.

They don’t necessarily take into account for the nutrition of the bar. Errol Schweizer, the former manager of the Whole Foods division tried and tested each of the products sold at Whole Foods and helped found some brands as well. Errol says when it comes to choosing a product, you need to look at multiple factors, not just the taste, such as how well it’s selling and packaging information.

Words on the packaging such as “all natural”, “organic”, or “energy” make the product appear great for your body. Sylvie says, “When there is a claim a product raises energy levels, automatically think energy and calories. All it means is that this product is giving you calories, and calories are the energy for your body.” In terms of sugar, the FDA has no set

of regulations for a product.

Brands approved by the FDA, simply means they meet the standard of less than five grams of fat, less than two grams of saturated fat, low sodium, and have certain nutrients. These guidelines are not specific rather broad.

A way to provide nutrients, healthy fats, and low sugar is to make granola bars yourself. That way you can control exactly what is going in and how much is going into the bar. Some alternatives are unsweetened applesauce, homemade oats, and a variety of healthy fats that can come from certain nuts.

“Back in the 1800s, people consumed maybe 20 pounds a year per person, and now we’re looking at people consuming about 130 pounds a year.”

- Amanda Sylvie Overall, when deciding quality and nutritious granola bars, taking a look at the ingredients carefully might just prevent you from further health problems. Nutritionists recommend moderation and controlling frequency of when you eat these bars to lower the risk of problems in the future. The next time grocery shopping, you now have better insight on how sugar affects health related issues.

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1. Homemade granola bars 2. Amanda Sylvie; certified nutritionist 3. Larabar 4. Errol Schweizer, former Whole Foods Executive 5. Ewa Clarke, certified nutritionist and a USANA representative.

6. Clif Bars

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Fiber One Chewy Bars •

• • • •

Fiber one bars are a great snack because they contain low sugar, high fiber and high calcium which is very important for the body.

All 140 calories per bar Sugar ranging from 5-8 grams per bar 9 grams of fiber (35% daily value) Contain 10% daily calcium

Kashi Chewy Granola Bars: Trail Mix •

• • •

Trail mix flavor by Kashi is great snack because it contains minimal amounts of sugar and over 10g of whole grains.

140 calories per bar 7 grams of sugar No high fructose corn syrup

Nature’s Path Organic Pumpkin and Spice •

• • • •

Nature’s path organic pumpkin and spice is great because not only does it contain low sugar, it is a good source of omega 3 from pumpkin seeds and nuts.

140 calories per bar 10 grams of sugar 13 grams of whole grain Contains oats and flax seeds

Annie’s Gluten Free Double Chocolate Chip Granola Bars •

Healthy Warrior Granola Bars • • • • •

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Great option because it’s vegan friendly, high in omega 3, low in sugar and calories.

100 calories per bar 5 grams of sugar 1,100 mg of omega 3 Gluten free

• • • •

Annie’s chocolate chip granola bars offer low sugar, low calories and are allergen friendly.

110 calories per bar 7 grams of sugar 8 grams of whole grains Made with no artificial flavors, preservatives, or colors, no high fructose syrup.

Often times, when people shop for bars at the grocery store, they don’t know what to buy. They will most likely reach for the one that looks most appealing by the photo. But, it could contain so many unhealthy ingredients; it could be harmful for your body.

Quest Bars • • • • •

Quest Bars are perfect for an after workout snack, providing high protein and whole ingredients.

200 calories per bar 22 grams of protein per bar 1 gram of sugar 15 grams of fiber

Oatmega Protein Bars • • • • •

Oatmega from Austin provides low sugar, protein, and healthy nutrients.

Local and gluten free 190 calories per bar 14 grams of protein 5 grams of sugar

Think thin protein bars

• • • • •

Think thin protein bars are gluten free, protein rich, absolutely no sugar Low glycemic 240 calories per bar 20 grams of protein No sugar

Nature Valley Protein •

• • •

Natures valley protein bars are great because they are nutritional and found in almost all grocery stores.

190 calories per bar 10 grams of protein 6 grams of sugar

Powercrunch • • • • •

Provide wafer cookie like texture when you bite into it, unique from others.

200 calories per bar 14 grams of protein 5 grams of sugar Only 10 grams of carbs, a light snack

Here, we provide ten great options for people to try out. Five contain low sugar, and five contain high protein. Either way, they all provide for a nutritious snack.

December 2016 | Totes Delish | 19

STOCKING

Sc ence By: Richard Liu

The

Science

of Christmas Dinner A guide to the perfect

It’s

Christmas Eve. Your whole family is gathered here, uncles, aunts, grandmas, grandpas, and even great-grandma Dorothy, all sit around the dining room table. Everything is just right. The table is perfectly set, the Christmas tree is twinkling beautifully. There’s just one thing missing….the main dish. This year it was your job to make the Christmas roast, so you followed a recipe online and hoped for the best. But when you take it out of the oven and cut it open, you realize you did something horribly wrong. Somehow it’s both raw and burnt at the same time, the color is a sickly gray, and the stench is strange. You think to yourself, “What went wrong?”

You wish you knew what was happening to the roast. You want to be able to understand and know what is happening to the turkey in the oven, or how the prime rib changing is when you season it. So instead of following the risky recipe you found online, you could create your own recipe and seem like an expert on the science of holiday roasts.

The Christmas roast is the most crucial part of the entire Christmas dinner. Whether it be turkey, prime rib or leg of lamb, cooking it without knowledge of how the heat, seasoning, or moisture is affecting the chemistry

1 of the dish could lead to a cooking catastrophe.

Turkey, one of the most common 22 | Totes Delish | Decmeber 2016

Christmas roast By: Richard Liu

holiday roasts, will surely make its reappearance this Christmas in millions of American homes.

In order for people to like this dish, the chef must know what they’re doing. When cooking turkey, you aim for a tender and juicy meat and crispy, golden-brown skin. A seemingly simple way to add moisture to a turkey is to brine the turkey in a highly hypertonic or solute dense solution. Which means to add more particles, like salt or sugar, to water and dissolve, or solubilize them. This causes the diffusion of water, a process called osmosis. “When the salt water goes into the meat proteins it actually solubilized some of the proteins, a kind of protein called myofibrillar proteins,” says Melanie Goulson, a principal scientist at Merlin Food Development in Plymouth, Minnesota. She explains that brining a turkey does not only increase the meat’s moisture content but tenderizes it too by breaking down some of the proteins inside of the meat. In order to create a crispy and golden skin, it is important to use a method of dry heat like roasting, frying or cooking. Another method that can be used to help create a delicious turkey skin is to coat the

“Once these proteins are solubilized, it softens them, so it helps to make a more tender finished product” -Melanie Glouson

turkey in butter. This won’t only help create a hydrophobic, or water disliking layer over the turkey, which helps retain the moisture inside the turkey,but also help achieve a reaction called the Maillard Reaction on the outside. The Maillard Reaction, discovered by French physician and chemist Louis Camille Maillard, happens at around 284 to 329 °F and is caused from heat breaking down the proteins in the muscle down into its basic building blocks, amino acids. These amino acids then interact with sugars already present in the muscles to create a new substance called N-substituted glycosylamine, which is what causes the browning and flavor effects of cooking meat.

Another popular dish at the Christmas dinner table is lamb. Lamb or mutton, are both types of meat that come from domestic sheep.

So ideally you’re going to want to get a younger lamb, it’s just the type of meat that it is, its diet affects that as well, but like I said the longer you wait to slaughter the animal the stronger the flavor is going to be, and tougher as well, that’s why you hear older lamb, called mutton, it’s a little tougher and gamier,” says Chef Robyn Mcarthur, executive chef and head of Academics at Auguste Escoffier School of Culinary Arts in Austin, Texas. The flavoring of the dish is another extremely crucial factor, according to Mcarthur. Because of lamb’s strong flavor, you need another powerful flavor that can “compete”

“The older it gets the more gamey it’s going to be” -Chef Robyn Mccarthur

2

with it: flavors like rosemary, thyme, mint, and mustard are all good options.

Lamb can also benefit from the Maillard Reaction too, if heated to around 284 to 329 °F the Maillard Reaction will occur, browning the outside of the meat and adding even more flavor. “If you are to braise anything, or if you are to slow roast anything you should always sear it beforehand to get that Maillard reaction,” says Betty Kaufman, Culinary Product Development manager at CCD Innovation. Searing the meat before braising will allow you to get the nice browning while still being able to cook the meat thoroughly. A common confusion is the purpose of tying up a roast, Mcarthur explains that the purpose of this is to ensure that the entire piece of meat cooks evenly and thoroughly, but for presentation as well.

Finally, prime rib is another frequent

have the same cooking process, each of your cooking processes determines if the meat is going to be tender or not. For example, if you take a tougher cut of meat, and you cooked as if you were doing a tender piece of meat, that cooking method is not going to give you a tender result, the tenderness isn’t only determined from the cut of meat, but also from the way the meat is cooked.

Flavor is another key factor in any kind of dish. “When you’re salting a piece of meat, what you’re doing is you’re doing

1. Shows the Maillard Reaction on the skin of a turkey breast.

2. Shows the appearance of the Maillard Reaction on a leg of lamb.

3. Presents a close up of the Maillard Reaction on prime rib.

Betty Kaufman: Kaufman is a Culinary Product Development Manager at CCD Innovation based in Emeryville, California.

When you create an exterior environment that is higher in salt, sugar, other particulates, there is a migration to create an equalized state

-Betty Kaufman

visitor to the Christmas dinner table, but only if it is prepared well.

The perfect prime rib has a juicy and tender inside, and a deep brown crust on the outside. Unlike turkey, determining a prime rib’s tenderness takes place when you are picking the cut of meat up from the grocery store. You want to choose the cut that has the greatest fat integration. “So when you’re looking at different meat muscles, you’re wanting something that has a higher fat component and a higher fat integration into the muscle,” says Kaufman, “When you have higher fat integration, you’re going to be able to break down the protein, and your proteins are going to separate. So you create that more tender eating experience.” If you have a very lean cut of meat, then you’re not going to

of them meat, which will create that crust for you.” After you have cooked the roast, it is extremely vital that you allow the meat to rest, so that it may reabsorb and redistribute the flavors and juices throughout the meat.

Finally, you serve and enjoy. This Christmas make sure you don’t ruin great grandma Dorothy’s evening with a crummy Christmas roast. Know what to do when preparing Christmas dinner, and enjoy the holidays with friends and family.

Photo Courtesy: Betty Kaufman

Melainie Goulson:

Goulson is a Principal Scientist at Merlin Food Development in Plymouth Minnesota.

3 is creating a dry exterior, so when you sear the meat you have a higher Maillard reaction,” says Kaufman, “if you don’t salt the exterior of your meat, you’re going to have too much moisture, and you’re going to end up steaming the exterior.”

Seasoning is critical for a good tasting roast. It is important to salt the outside of the meat to dry the outside of the meat, making it much easier for the Maillard Reaction to take place. “The cooking method should be a method of dry heat such as grilling or roasting, this will create the much-desired crust on the outside of the meat,” says Kaufman ,“if you do a long time in a lower temperature oven, and you want to get your tenderness that way you will have like the dry exterior

Photo Courtesy: Melanie Goulson

Chef Robyn Mcarthur: Mccarthur is the Executive Chef and Head of Academics at Auguste Escoffier School of Culinary Arts in Austin, Texas.

Photo Courtesy: Robyn Mccarthur

Decmeber 2016 | Totes Delish | 23

Christmas Dinner

By Richard Liu

Christmas, the most wonderful time of the year. It’s celelbrated all around the world, but changes from place to place. Some countries may celebrate it in the summer, or eat different dishes. Here youll find a variety of different dishes eaten all around the world

UK:

Canada:

Christmas dinner in Canada is very similar to that of the UK. It traditionally consists of Turkey, other types of poultry, roast beef, ham, mashed potatoes and gravy, cranberry sauce, vegetables, such as turnips, parsnips, or carrots.

Eaten on the afternoon of Christmas Day, consists of roast turkey, duck, goose, chicken, capon, or pheasant, usually served with stuffing, pigs in a blanket, cranberry sauce, roast potatoes, yorkshire pudding, a dish made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy, and steamed vegetables are also served.

Spain:

Christmas dinner is served on Christmas eve, or Nochebuena, consists of Ham, Cheese, Spanish Chorizo Sausage, Langostinos and a fish and seafood soup for appetizers.

The main courses include roast lamb, salted cod, and turkey stuffed with truffles. Dessert is just as bountiful, serving dishes such as Polvorones or almond cookies, Mantecados or Spanish crumble cakes, and TurrĂłn, spanish almond candy.

Mexico:

Christmas dinner in Mexico is typically celebrated on Christmas eve, or Noche Buena, and usually consists of tamales, a dish made of masaa (a starchy dough, usually corn-based) or dough , which is steamed in a corn husk or banana leaf.

Atole, a traditional hot corn- and masabased beverage. Menudo, a traditional Mexican soup, made with beef stomach (tripe) in broth with a red chili pepper base.

Peru:

Also served on Noche Buena (see Mexico), consists of turkey, white rice seasoned with garlic, roast potatoes, and apple puree. Along with a dessert of panettone, a type of sweet bread originally from

Milan.

24 | Totes Delish | Decmeber 2016

Brazil: Christmas dinner also served on Christmas Eve, consists of vegetables, like Kale seasoned with garlic, fresh fruits, and an assortment of Brazilian nuts. Accompanied by ham, turkey and a fresh salad.

A roun

d

T he

r ld o W

Germany:

Christmas dinner main courses include roast goose, roast carp, duck, or suckling pig, a special type of pig that was only fed on its mother’s milk.

Side dishes may consist of roast potatoes, kale, brussel sprouts, or red cabbage.

Japan:

Unlike many other countries Japan serves a Christmas cake on Christmas Eve, it is a simple sponge cake that is frosted with whipped cream, and decorated with strawberries, other seasonal fruits, chocolate , and Christmas themed decorations.

Italy:

Christmas dinner in Italy often consists of poultry, that is stuffed or filled with sauces like mostarda, an Italian condiment made of candied fruit and a mustard-flavoured syrup.

They also consume capitone eel, and roasted lamb or fish.

Australia:

India:

Dinner consists of many traditional Indian dishes, including lamb or chicken Biryani, accompanied with sweet desserts such as Kheer, an Indian rice pudding made by boiling rice, crushed wheat, tapioca, or vermicelli with milk and sugar.

One peculiar feature of Christmas in Australia, is the season that it falls in, due to its location in the southern hemisphere Christmas falls into their summer season. Because of this many people celebrate with barbecues. They also eat seafood such as prawns, lobster, oysters, crayfish, and an assortment of fruit dishes like Pavlova, a cake made with egg whites, and sugar, with a crisp crust and soft, light inside, usually topped with fruit

Decmeber 2016 |Totes Delish | 25

Downtown

Chinatown

Downtown

Chinatown Chinese Food and its appearance in America.

By Vincent Li

When someone thinks about Chinese food, they might think of General Tso’s Chicken or Kung Pao Chicken. They might think of fried rice or spring rolls. However, these kinds of Chinese foods are often Americanized. They end up trying to satisfy the tastes of Americans, which takes away the Chinese taste. They are more similar to American foods than Chinese.

Chinese food and American food have many differences. Not only are there differences in the preparation of the foods, but also the cultures behind them. The cooking methods, tastes, resources, ingredients, and the etiquette are all different. Chinese-American food is still very different from Chinese food. Most Chinese-American dishes cannot be found in China, and are more oily than traditional Chinese dishes.

Chinese food is almost always cooked at high temperatures, and almost never at cold temperatures. Occasionally noodles can be served cold, but most are warm. Salads and raw foods are only seen as Western dishes, and only seen in more modern cities.

The methods used for cooking are also different: Americans tend to stick to a few methods like grilling, frying, or baking while Chinese cooking has a lot of variety. Braising, steaming, frying, and boiling are a few of the methods used to cook Chinese food. This leads to a large variety of flavors in China.

Every city in China has a different flavor. From Shanghai to Beijing to Chongqing, from east to west, north to south, each single place is different.

There are eight major cuisines in China: Cantonese, Sichuan, Shandong, Fujian, Jiangsu, Zhejiang, and Hunan. This is possibly due to the mass amount of resources in China, such as farming, fishing, breeding and caring of domesticated animals, etc. All of these are used for producing the many foods in Chinese cuisine. Another reason is because the Chinese use their ingredients very efficiently. In America, people only eat parts of their meat. For example, in chicken, Americans only eat the wings, breast, and

tenderloin. However in China, people not only eat the head but also the feet of the chicken.

Not only are there differences regarding the food but also about the culture of the foods. At restaurants, eating is much less formal. The menus and table manners are all different.

Menus in China almost always have a picture for every course, and each table only has one menu. The water served is only hot, rarely do the restaurants have cold water.

In America, the chef gives the customer more freedom in ordering their dish. Also, Westerners often can choose what meat they like or what sauce they like. In China, people eat whatever the chef makes. What is more, the manners are completely opposite to America. Eating loudly and making noise while dining shows appreciation for the cook. The waiter system is different as well, tables don’t have one waiter serving them, and anyone can stop any waiter. The way people order at restaurants is different as well. In China, people order for the whole table, not just themselves. When people eat, everyone at the table has a small plate where they put their food.

At home, instead of the head-of-the-house eating first, the elders of the family eat first. The culture of Chinese cuisine is also connected to family and memories. If a child who used to eat with his or her family grows up and moves away, then

”A good dish will have a spirit; it’s unique.” - Sunny Wo

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A photo of General Tso’s Chicken, a popular Chinese-American dish.

A Chinese Meat Dish eating a dish that they’ve once eaten with their family will be like bringing up a memory. In both America and China, eating with your family is similar to taking a family photo. The memories of being with a family are connected to the food eaten.

So what makes Chinese-American food different from Chinese food? Chinese-American food is often very similar to american fast food. It is standardized and extremely easy to make.

Normally, Chinese food requires years of training to perfect, but foods like Kung Pao Chicken from places like Panda Express take only a few hours to learn to make.

“It’s like copy-paste, copy-paste, copy-paste; nothing special,” said owner of Austin Chinese Bistro, a chinese restaurant in Austin, Sunny Wo, ”A good dish will have a spirit; it’s unique.” The chefs that work at his restaurant have lived in China for more than 20 years. The food they make is like the food made in China. Chinese-American food appeals to Americans and Chinese food appeals to Chinese people.

In addition to these two styles of food, there is also fusion food. It is the making of a dish with elements of two cultures used. For example a Chinese corn dish made with American ingredients. “I believe that the future of Chinese food in America lies in fusion style.” said Ms. Wang, a Chinese mother living in America. “I feel like if Chinese food in America keeps sticking with Kung Pow Chicken or General Tso’s Chicken, they won’t be able to satisfy Chinese people nor Americans.”

In China, Chinese-American dishes like Sweet and Sour Chicken or Beef with Broccoli can’t be found anywhere. Those foods are almost completely American. Fortune cookies are also only found in America. Instead, restaurants usually

serve oranges or watermelon after the meal. Overall, most Americans don’t know about authentic Chinese food.

“American people should be educated on what is real Chinese food,” says Sunny Wo, “Because the food that our chefs cook actually taste better and are healthier.” Often Chinese-American food is more oily, sweeter, or saltier than real Chinese food.

These differences are some of the differences between Chinese and American culture. The dining experience, taste, and traditions are all different between China and America.

As America becomes more diverse with different cultures, it is easier to misrepresent the traditions and origins of that culture. Italian food, Mexican food, Indian food, etc. are often changed in American restaurants in order to suit the palette of the typical American. Westerners typically prefer foods that they are comfortable with, and tend to stay from foods that seem more exotic. This makes restaurant owners change their food for more profit. Leading to the many misrepresented cultures.

A Chinese chef makes handpulled noodles.

“American people should be educated on what is real Chinese food.” - Sunny Wo

December 2016 | Totes Delish | 29

Cooking Styles & Recipes

in China

By Vincent Li

Chinese cuisine uses many cooking styles. It is part of the reason why there is such a variety of dishes available in Chinese cuisine. These cooking methods are the most frequently used in China, and are used to make popular dishes such as Peking duck and dumplings. Many people, after tasting these dishes, don’t know how these foods are made. Each of the cooking methods have their own benefits and uses.

Steaming

The use of steam to cook prepared foods.

It can be done under varying amounts of pressure.

Retains nutrition in the food and can be used for reheating as well as cooking large amounts of food.

Boiling

Boiling is cooking food by submerging it in boiling water.

Retains the fresh color, texture, and flavor of the food.

Roasting

Braising is using the cooking of food using a small amount of water. It is very similar to stewing, but uses less water.

Useful for cooking large cuts of meat.

Braising

Cooking meat with a dry heat. Can be done in an oven or over a fire

Has richer taste and is healthy.

Frying

Frying is the use of hot fats or oils to cook food. Can be done by putting the ingredients in batter as well.

Low cost and convenient.

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Peking Duck • A Duck Dish Originated from Beijing, China • Traditionally roasted in a closed or hung oven • Duck has been roasted since the Southern and Northern Dynasties

Soup Buns • A type of bun from the Jiangnan region of China • Traditionally steamed in a small bamboo basket • There are two styles: Shanghai and Wuxi. Wuxi being sweeter than Shanghai

Dumplings • Can be steamed, boiled, or pan fried • Fillings vary depending on region. They include pork, mutton, beef, chicken, fish, shrimp, etc.

• Can be eaten as breakfast, lunch, or dinner.

Appetizer, entree, or side-dish.

December 2016 | Totes Delish | 31

Sweet! by. Winnie Cheng

“It is unique because it’s made from just the common ingredients like eggs, and sugar, and yet it tastes so different, so exotic.”

-David Nguyen 32 | Totes Delish | December 2016

W

hen people think about Asian desserts, one of the first things that comes to mind is fortune cookie; however, it is not even a traditional Asian dessert.

Fortune cookies started in America; made by a bakery in San Francisco named Benkyodo. Asian desserts have a really diverse range from fried sweet potato balls, which is served hot, to shaved ice, the best thing to have in summer.

Asian desserts from different countries have distinct features of their own. The desserts mentioned in this article provides a little bit more insight to Asian cuisines.

Ice cream is definitely on the top of the list. People would kill to have something to cool themselves down with on a hot summer day and ice cream is absolutely a great choice. The first Asian American dessert introduced to the United States is Japanese ice cream Mochi.

picture by Garcia Tanger

Mochi ice cream is just ice cream covered with a layer of Japanese mochi, or rice cake. It has a chewy texture on the outside and the creamy texture of ice cream on the inside. Mochi ice cream is a popular dessert in a lot of places, but somehow, it is fairly disliked in an Austin restaurant, Pacific Rim. “[The feedback] was pretty extreme...People say it’s kind

of different taste, different texture, I guess.” says Benny Leung, the owner of Pacific Rim. Popular or not, every dessert has its own unique quality; and for mochi ice cream, the variety is what makes the dessert special. “They can have different kinds of flavors, and it’s good with different sauce too. Like you can put some strawberries, strawberry topping, chocolate topping, mango...”

Leung says.

While Mochi ice cream is not very popular at this restaurant because of its flour-ytaste and chewy layer

actually black.

Grass jelly is a popular Chinese dessert made of aged, slightly oxidized leaves and stalks of Mesona chinensis plant. It has a slightly bitter taste, so it is usually served with milk or syrup. Another popular way to eat grass jelly is to eat it with shaved ice. It is put on top of the ice along with other toppings like mango,

cream is a popular Korean dessert, which is also beloved in Japan, yet its true origin is unknown.

Green tea has always been popular in Korea, and it is added to different foods, like noodles, broths, even infused in some brands of water. Green tea ice cream is made of green tea powder, whole milk, whipping cream, sugar, and eggs. It can be found at Koreante in Austin.

Another dessert that has a misleading name that makes people think it is green is grass jelly; however, grass jelly is

tapioca, and of course, some syrup. Some cafes that sell shaved ice in Austin are Coco’s and Snow Monster. If people want to make their own dessert with grass jelly, they can get them at Asian supermarkets like My Thanh.

Both green tea ice cream and grass jelly often go with other desserts when served, but unlike them, flan cake can be served on its own without additions of other sweets as toppings.

Flan cake is a popular Vietnamese dessert made with milk, egg, and sugar. The flan

of rice cake wrapped on the outside, plain green tea ice cream does not come with rice cake, which makes it more acceptable to American taste buds.

Green tea ice

“They want to go try different ethnic group, [Taiwanese], Chinese, or Vietnamese. In our case, you have Vietnamese and French.”

Grass Jelly

December 2016 | Totes Delish 33

courtesy David Nguyen

cake is actually originated in Rome, but it spread to other European countries when the Roman Empire fell in 476 C.E. It then spread to Vietnam after French coloni-

zation in Vietnam for 67 years. It is really popular in Tam’s Deli and Cafe, a Vietnamese restaurant in north Austin.

“To [Americans], that’s an experience.” says David Nguyen, the owner and the chef of the restaurant. Many of the customers enjoyed the flan cake, and a lot of them asked Nguyen how it is made.

Flan cake is made of milk, condensed milk, and whole milk, and egg, and sugar. The first step is to boil the sugar until it has the texture of caramel. The cooks make the flan cake with egg and milk. They steam the mixture, then pour the caramel on it. “[Banh Flan] is unique because it’s made from just the common ingredients like eggs, and sugar, and yet it tastes so different, so exotic.” Says Nguyen.

Authentic Asian desserts are not just limited to the cold ones, some are served warm. For example: sticky rice with mango.

Sticky rice with mango is a very simple dessert; it is exactly what it sounds

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courtesy Benny Leung

like: sticky rice with mango.

This dessert is extremely common in Thailand. “[A]lmost every Thai restaurant has it. When you go to Thailand,

the dessert you go and see on the streets is the sticky rice with mango.” says Opart Udomsatapol, the chef of the Austin Thai restaurant, Ka-Prow Thai & Sushi Bistro. Sticky rice with mango is popular here because “It is a good combination.” says Udomsatapol. In fact, the dessert sticky rice with mango is popular all over America. Sticky rice with mango is a straightforward dessert, but the process of making it is not straightforward at all. It is first prepared by marinating the sticky rice in sweet coconut milk.

After the rice is done cooking, the coconut milk is poured on top.

The cooks need to make courtesy Opart Udomsatapol sure that it is spread evenly and that every part of rice gets marinated in the coconut milk. The cooks add some salt into the sweet coconut milk before pouring it into the rice and serve with mango.

“When it’s cooked it’s done in the perfect timing and then put in the mari-

courtesy Opart Udomsatapol

nate in the coconut syrup in the perfect timing,” says Udomsatapol; “It’s all about that rice.”

Though the process of preparing

the rice is complex, it is actually relatively easier to make than other Thai desserts. “[W]e have too many desserts that [are] really complicated to make and that’s why we don’t have enough ingredients, and usually it takes too long to make.” says Udomsatapol.

Chef Opart Udomsatapol came from Bangkok, Thailand. He says the mango and rice used in Thailand was different.

“It has to be, Thailand’s is better.” Undomsatapol says. The mango and rice used for sticky rice with mango both have a sandy texture that makes the dessert unique.

Though sticky rice with mango is the most common dessert in Thailand, chefs from different parts of the country makes sticky rice with mango differently.

Bangkok is located in central Thailand, and the cooks that came from northern or northeastern Thailand tend to cook the rice differently. “The difference is how they cook the sticky rice, the process. Because we have too many ways [to make sticky rice with mango]. But to the bottom line, it’s almost the same,” says Udomsatapol.

There is more diversity in Asian

desserts than what is normally found in Asian restaurants, and some of them are quite flavorful and luscious, too.

There are tons of new areas in Asian desserts that had not been explored, and it is not hard to find them around. If people are having a hardpicture by Annie Yu time finding an appealing Asian dessert in a restaurant, they can always make their own. The ingredients can usually be found in many Asian markets, and some of the desserts are, in fact, quite easy to make.

This is Japanese Mochi ice cream.

Japanese Dessert Mitarashi Dango.

This is Chinese Dessert Sesame Balls.

December 2016 |Totes Delish | 35

Discover the top five Asian restaurants here in Austin!

1

Mikado Kyotei

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Colonnade, 9033 Research Blvd #100, Austin, TX 78758 (512)-883-8188 Mikado Ryotei is a Japanese restaurant with a quiet environment. It is known for its wide-ranging menu with all kinds of Japanese dishes. Some Asian desserts Mikado Ryotei offers are Mochi Ice Cream and Tempura Ice Cream.

1

N Lamar Blvd

5 Musashino Shushi Dakoro

2905 San Gabriel St #200, Austin, TX 78705 (512)-795-8593

Musashino is a Japanese restaurant that serves traditional Tokyo-style sushi that is eaten without any sauce. The Asian desserts that are offered at Musashino are Ogura, a kind of red bean ice cream, and Tempura Ice Cream.

3009 Guadalupe St, Austin, TX 78705 (512)-474-2575

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1

2

Uchi

801 South Lamar Boulevard, Austin, TX 78704 (512)-916-4808

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Thai Kitchen

Uchi is a Japanese restaurant owned by an American chef. It has a really quiet and clean environment; very suitable for people looking for a peaceful dinner. An Asian dessert Uchi offers is Jisake Creme Caramel.

Top 5 Asian Restaurants in Austin

3 Din Ho Chinese Barbecue

8557 Research Blvd #116, Austin, TX 78758 (512)-832-8788 Din Ho Chinese Barbecue does not only offer barbecue; it also has great dishes for vegetarians too. The restaurant has rich, authentic flavors that are scarce here in Austin. It is a great place for people looking for a quick meal.

By. Winnie Cheng

according to: http://www.10best.com/destinations/texas/austin/restaurants/asian/

183 290

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Musashino is a Japanese restaurant that serves traditional Tokyo-style sushi that is eaten without any sauce.

The Asian desserts that are offered at Musashino are Ogura, a kind of red bean ice cream, and Tempura Ice Cream.

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183

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The Banh Mi Heaven

Tam Deli and Cafe

Hours: Opens all day from 11AM ~ 8PM Closed on Tuesdays 8222 North Lamar Boulevard, Suite D-33 Austin, Texas 78753

Five of Austin’s Great Sandwiches Phone: (512) 271-6817

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