Teaching Microbiology -An Adventure in Identifying Microbes

Hi All,

For all who did not attend Maryland Day this year, the Micallef Food Safety lab had hand washing exhibits,  bacteria viewing under the microscope, and adventures to find out what microbe you most identify with! Below is an example of a quick interactive game our lab came up with to get kids (6- 12) interested about microbiology and food safety ! It is a choose your own adventure based pamphlet full of fun questions and valuable information on the top food safety microbes. Please feel free to use this as an instructional tool in your educational setting!

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Best,

Angela

Cup o’ Joe: Founders Breakfast Stout Clone

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This brew was one of our favorites! We thought it would be great with savory waffles, but we drank it all before we got a chance to test our hypothesis.

Modified from this recipe.

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons

STATS:
Original Gravity: 1.092
Final Gravity: 1.020
ABV: 9.45%

STEEPING GRAINS:
1 lb – Flaked oats
1 lb – Chocolate malt
12 oz – Roast barley malt
9 oz – Dibittered black malt
7 oz – Crystal malt (120)

FERMENTABLES:
6.6 lb – Liquid Malt Extract – Breiss light, unhopped
1.7 lb – Dry Malt Extract – Light

HOPS:
1 oz – Nugget Pellets
1 oz – Willamette Pellets

OTHER INGREDIENTS:
4 oz – Sumatran coffee
2.5 oz – semi-sweet chocolate chips
1.5 oz – unsweetened baking chocolate, chopped
1/2 tsp – Irish Moss

YEAST:
White Labs – American Ale #WLP001

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DIRECTIONS:

1. Steep grains @ 155-160 for 30 minutes in 3 gallons of water
2. Remove grains and rinse with hot water
3. Add LME and DME and bring to a boil. Set timer for 60 min
4. At start of boil, add 1 oz nugget hops and start timer for 60 min
5. With 30 min left on the boil, add 0.5 oz willamette hops
6. At 15 min, add irish moss and wort chiller
7. At 0 min (flameout), add 0.5 oz willamette hops, 2 oz coffee, and all chocolate
8. Remove from heat and cool to room temperature
9. Transfer wort to primary fermenter and top up with water to 5 gallons.
10. Add yeast and swirl to incorporate and aerate
11. Ferment in primary for 7-14 days
12. Rack to secondary fermenter and add 2 oz coffee
13. After 7-14 days, prime and bottle
14. Bottle condition 2-3 weeks and enjoy!

joe

Fermented Hot Sauce

 

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INGREDIENTS:

3.5 lb hot peppers (whatever looks fun at the international market), stems removed
2 medium carrots, sliced
1 head garlic, peeled
1/2 C sea or kosher salt (some people found it a little salty – you may want to add less)
1/2 C starter (whey* or liquid from sauerkraut)
1/2 C lime juice
1/4 C honey
1/4 tsp xanthan gum

DIRECTIONS:

1. Blend peppers, carrots, garlic, salt, and starter
2. Cover and ferment at room temperature 1-2 weeks, stirring or shaking daily
3. Blend and strain through cheesecloth
4. Add lime juice, honey, and xanthan gum
5. Refrigerate and enjoy!

PEPPERS WE USED:

Jalapeno (added more lime and garlic)
Jamaican red (super spicy)
Long red (solidly delicious)
Mystery green (international store bargain bin)
Fresno (for sriracha clone)

*We strained whey from a quart of whole milk yogurt with live cultures and got enough whey for about 2-3 lbs of peppers

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Guava Belgian Pale Ale

IMG_20160330_192621Tonight we’re brewing our third batch of this beer, a favorite recipe created and led by Cesar.

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons

STATS:
Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.25%

STEEPING GRAINS:
10 oz – Carapils
10 oz – Honey Malt

FERMENTABLES:
4 lb – Dry Malt Extract – Pilsen Light
1 lb – Dry Malt Extract – Wheat Breiss

HOPS:
1 oz – Belma Pellets
1 oz – Citra Pellets

OTHER INGREDIENTS:
1 oz – Bitter Orange Peel (dried)
1.5 g – Paradise Seeds
1 lb – Peeled Fresh Guava, in 1″ chunks
1 tsp – Irish Moss
2 lb – Frozen Guava Pulp (for secondary)

YEAST:
White Labs – Monastery Ale Yeast #WLP500

DIRECTIONS:

1. Steep grains @ 155-160 for 30 minutes in 3 gallons of water
2. Remove grains and add DME
3. Bring to boil and set timer for 60 minutes
4. With 15 minutes left, add irish moss and wort chiller
5. At 10 min, add fresh guava
6. At 7 min, add belma and citra hops
7. At 5 min, add seeds of paradise and orange peel
8. At 0 min, remove from heat and transfer wort to primary fermenter
9. Top up with water to 5 gallons.
10. Cool to pitching temp and add yeast
11. Ferment in primary for 7-14 days
12. Rack to secondary fermenter and add guava pulp
13. After 7-14 days, prime and bottle
14. Bottle condition 2-3 weeks and enjoy!

The easiest and most delicious bread recipe

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This bread has accompanied many a brew club gathering. It’s simple to make and delicious every time, and it has beer in it!

Almost No-Knead Bread

Modified from Cook’s Illustrated 2008.

Makes 1 large round loaf

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant or rapid-rise yeast
  • 3/4 cup plus 2 tablespoons water, room temperature (I usually end up using a little less, or a little more flour to get the right dough consistency)
  • 1/4 cup plus 2 tablespoons mild-flavored beer (Budweiser is fine and so is an IPA or pretty much anything)
  • 1 tablespoon distilled white vinegar
  • Chopped herbs (optional)

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Instructions

1. Whisk flour, salt, and yeast together in large bowl (and herbs, if using). Mix water, lager, and vinegar together and add to the flour mixture. Using rubber spatula or wooden spoon, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. If it’s really sticky, add a little more flour (otherwise it will be still delicious but kind of flat). Cover bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours (or if you’re in a rush, you can let it rise in the oven with the light on for about 4 hours and it’ll still be tasty. Just make sure the oven doesn’t get too hot – you might want to turn the light off after an hour or so depending on how hot your oven light is).

2. Line a large bowl (about the size of your dutch oven or a little smaller) with parchment paper. Transfer dough to lightly floured counter and knead 10 to 15 times (or knead in the bowl). Shape dough into ball and place it into the parchment-lined bowl. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 min before the bread is done rising, put the empty dutch oven (lid on) into the oven and preheat to 500 degrees. When it’s preheated, turn the temp down to 425. Lightly flour top of dough and, using razor blade or sharp knife, make one or two slits along top of dough. Pick up the dough by lifting the parchment overhang and lower it into the Dutch oven. Put lid on and bake bread for 30 minutes.

4. Remove lid and continue to bake (still at 425) until loaf is deep brown and registers 210 degrees (15 minutes works for me, but it could be different with a different oven). Carefully remove bread from pot; transfer to wire rack and try to let cool for at least 15 minutes before cutting into loaf.

Enjoy!

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