Milk Kills Odor; Edible Dirt

Parfait with dirt.jpgIn the September 6, 2010 issue of time magazine, Alice Park stated that “A study found that milk lowers the concentration of volatile odor-emitting compounds from garlic in the nose and mouth.” Park’s statement is quite the godsend for garlic lovers—including me. Although I have not tracked the study Park is referring to, I have began drinking milk after eating other odorous foods such as kimchi. Hopefully, milk kills odors in general, not only garlic odors.

Park also stated that “fat is an effective deodorizer,” asserting that whole milk packs the odor-killing properties of both milk and fat. In my opinion though, it’s not worth consuming more fat simply to get rid of odors.

Also, in this article, TIME magazine’s David Kaufman expounds on a new phenomenon of “edible dirt.” I myself have tried edible dirt at David Chang’s Momofuku Ssam Bar in New York (see picture above). The edible dirt I tried was very crunchy, like Wonka Nerds candy but not as hard. The dirt paired well with the silky, smoothness of the yogurt served in compliment.

Kaufman argues that edible dirt is the new molecular gastronomy, but I disagree. To compare a type of dish to a field of science is like comparing apples to Italian food.

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

26. September 2010 von Earl
Categories: Life, Molecular Gastronomy | Tags: , , , | 6 comments

Comments (6)