Feasting with Their Eyes: Food Packaging and Presentation for Kids

It’s true: putting some effort into making your food look nice and pretty not only makes you appreciate it more but also more appetizing and, if you have kids or if you’re an older sibling and help with your younger siblings’ meals and snacks or work with young children generally, more likely that they will eat it, too.

Not only will they eat it but, as I said, they’ll appreciate their food more and appreciate the effort gone into presenting it.

As part of Diane Eblin’s 30 Days to Easy Gluten Free Living, I’m sharing tips about food presentation and packaging for children, particularly those who are youngsters and pre-teens but it can easily extend to teenagers as well. I’m not a parent (yet) but as the eldest of four siblings, I have helped my parents a lot with my siblings and still do on a regular, daily basis as part of being a family.

With children, it’s important that their food is made to look appealing because, like everyone else, they feast with their eyes first.

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How to Make Mayonnaise with Video (SCD & GFCF)

For the longest time I started to associate mayonnaise with Julia Child – and I still kind of do. Her fascination and obsession with it, as described in My Life in France, was the same as mine when I stumble upon some personal culinary discovery and tweaking it until I’m satisfied with it (or other food-related piece of info). It’s my analytical brain, I’m sure; there are some foods that I have an utter fascination for strictly in the preparation – just the sheer magic of it – but I’m not as crazy about eating it.

In my local edition of Edible, there is an essay about mayonnaise followed by a recipe for preparing it. I have had past attempts at making mayonnaise, although not – in my view – very successful ones, at least not that I consider myself proud. Plus, I took issue with that one full cup of oil – back when I didn’t understand the chemistry of mayonnaise I thought it was too much. I thought it would be too oily.

It isn’t.

Like some things, such as mastering meringue without refined sugar or successfully poaching an egg, making mayonnaise and rising triumphant at the end is extremely gratifying. Now with experience under my belt, I feel that same, deep wonder that Julia Child felt.

I only truly understood how mayonnaise is created when I watched it happen, so I made a little video. It’s amazing to watch and even more amazing to watch it happen by your own hand – in other words, making it yourself. 🙂

[vimeo http://vimeo.com/22629340]

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3 DIY Egg Replacers for Baking

[Apologies if you are receiving this twice in your RSS feed or email subscription: I had to fix the date this is posted on.]

In light of the massive eggs recall happening in the United States due to salmonella contamination, I’m sharing some tips today regarding egg alternatives in baking.

If you have eggs in your fridge, bought before the recall, this helpful articleexplains how to see if the eggs are involved in the recall by the egg carton’s “sell by” date and the two numbers below it. Note, however, that there is no way of telling if an egg is contaminated with salmonella or not; a salmonella-contaminated egg will look, smell, and cook just like an uncontaminated egg.

While the high temperatures required for baking would kill the salmonella, it’s better safe than sorry. Depending on the recipe, eggs can’t always be easily substituted but for those recipes in which they can be replaced by an egg replacer, here are three DIY egg replacers that you can make right at home, and most likely with ingredients you already have on hand.

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