Saturday, November 30, 2013

Leftover Physics

A little thermodynamics lesson, which everyone probably knows without even realizing it!: "Cold" is just atoms moving slower than "hot". Temperature is essentially just the rate of movement of the atoms making up whatever is hot or cold. This is why refrigeration works. It slows the rate of bacteria growth on your food. Similarly, locking your food in airtight containers keeps new airborne bacteria from affecting your scrumptious vegan stuffing. 

So, how long will that stuffing and those awesome rye rolls be good for? 

3-4 days seems to be the most agreed upon by sources such as How Stuff Works and the Mayo Clinic. The colder and more air restricted the food is the longer it can last. In the physics field of thermodynamics, the Third Law of Thermodynamics states that when the temperature of a body (system) is absolute zero (the coldest temperature ever possible) the entropy (disorder of the system) is, also, at zero. Essentially, the colder a body is the less it's atoms move around. The less movement means the longer it will stay preserved as a tasty treat. 


Thursday, November 28, 2013

A Proud of Myself Moment

A friend made my hubs and I this delicious little fall treat: croissants rolled in sugar and pumpkin pie spice stuffed with pumpkin and cream cheese. While scrumptious, boy, was it not healthy! On my vegan mission, I've made the wonderful discovery that truly healthy food can be crazy tasty! Some juice I make for my hubs, which are still packed with leafy greens and other veggies, are too sweet for him to finish and he's the king of sweets! So, my momentary pride comes from this vegan version I crafted myself!:

Pumpkin-Pear Turn-Overs

Philsbury Criossants
Organic canned pumpkin (BPA Free!)
Bartlet Pears
brown sugar
white sugar 
pumpkin spice

-Preheat the oven to 350. 
-Blend the pumpkin, pears (I didn't peel the pears) and a hearty amount of brown sugar and pumpkin spice, to taste. 
-In a shallow large bowl or plate, mix brown sugar, white sugar and pumpkin spice. 
-Unroll croissants. 
-Add about one tablespoon of mix to center of croissant. 
-Fold sides of dough over the mix to form either a square or kite shape. Pinch sides of the turn-over to keep mix safely tucked away. 
-Move each turn-over to the sugar plate and cover both sides. Sprinkle cinnamon on the top if each sugared turn-over. 
-Place on cookie sheet (either non-stick or sprayed) and bake for 15-20 minutes or until golden brown. Check about every 5-10 minutes. 

Wednesday, November 27, 2013

Hello! ^-^

So physics is the science of the nature and properties of matter and energy. Phood Fysics is a blog of the nature and properties of good food and how it fuels life. 

Hi! I'm Katy ^-^. I'm a nerdy, happy (becoming) vegan working towards a B.S. in Physics. I live and breath science. Physics is every where and it's everything. Upon my husband's urging, I'm starting this blog combining my two loves: food and physics. Hope you enjoy!