The weirdest food I have tried...

This was a Korean cuisine made of small octopuses. I tired it in the Noryangjin Fish Market during my second trip to Korea with my family. Before the trip, we planned to get a taste of it as we saw a video clip on Facebook showing how others try it and we thought that it would be an interesting experience. It's turned out to be a weird experience eating the raw octopus which was still moving in my mouth. Flavored only with some sesame oil and seed, it was honestly not delicious indeed.

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Second experiment by Hazel

Making the dough I used 60g of glutinous rice flour (糯米粉) and 50 mL of water to make the dough of Tangyuan. Then i divided the dough into 10 balls of 10g each. Refrigerating the dough Half of them were chilled in a container with lid and the other half were chilled on a plate without lid. Boiling the dough I c ooked one of the dough at certain time interval according to table 1 and 2. The dough was cooked in boiling water and the time needed for the dough to float was recorded. Results Table 1 - Set A - Chill without lid Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:18 2:31 2:38 2:56 1:01 Table 2 - Set B - Chill with lid covering Chilling time (min) 0 30 60 360 720 Time needed for floating (min) 2:15 2: 30 2:35 2:50 2:56

The Weirdest Food I Have Ever Tried

The Weirdest Food I Have Ever Tried I went to Korea recently and I think the worm is the weirdest food I have ever tried It tastes bitter and spicy and I think I will mot try it again. My reaction after eating worms.....

Our Cooking Plan

What is the best ingredient for Tangyuan? Introduction (Sylvia) Eating Tangyuan is a must in many traditional Chinese festivals. As the Lantern festival is coming, it would be very interesting to make Tangyuan by ourselves. When looking at the recipe of Tangyuan, I wonder why it is suggested to use glutinous rice flour, instead of other flour. T herefore, our group would like to do an experiment to find out the answer. Hypothesis (Priscilla) Using different flour to make Tangyuan ( 湯圓) will affect their size and transparency after cooking Variables (Hazel) Controlled variable: amount of water and flour used to make the dough, time of cooking, time of mixing the dough, size of each Tangyuan Independent variable: strong flour (高筋麵粉), soft flour (低筋麵粉), glutinous rice flour (糯米粉), rice flour (沾米粉), Wheat flour (澄麵 ) Dependent variable: size and transparency of Tangyuan Material (Priscilla) 150g Glutinous Rice...

to be confirm...

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