Chocolate Pencil & Shaving

Dang Dang Dang Dang!!! This is the chocolate pencil create by Nendo.

Nendo Concept

Looking for this kind of design company for so long. And today when Lemon browsing throught the net, Lemon found it ^^ Via one of it product, "Chocolate-pencil". Before showing that product, I will like to post up Nendo's concept because I really like it concept =)
This is what called Art and Design.

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Giving people a small " ! " moment.
There are so many small " ! " moments hidden in our everyday.

But we don’t recognize them.
and even when we do recognize them,we tend to unconsciously reset ourminds and forget what we’ve seen.

But we believe these small " ! " moments are what make our days so interesting, so rich.

That’s why we want to reconstitute the everyday by collecting and reshaping them into something that’s easy to understand.

We’d like the people who’ve encountered nendo’s designs to feel these small " ! " moments intuitively.

That’s nendo’s job.

Variation & Moderation

Eat variety of food in moderation.

Think of this sentence before you choose and consume your food.

=)

Egg Faces

Isn't it look cute??? Yea~This is Xinyee birthday present. Pick Wui and Siew Li collect the eggs, wash them, and then Lemon draw the "egg face".LOL...Everyone face is on the egg. I draw due to characteristic each of us..But don't know you all agree with it or not =p

The second picture is show the short phrases I wrote on the egg. Those phrases are their favourite words that oftenly spoke out by them =D

Lemon Love Creative.

Blanching II

Process of heating food rapidly to predetermined temperature, holding it at this temperature for a predetermined time, and then either rapidly cooling the food or passing it to subsequent processing without delay.

Importance if blanching:
1. Preparation of fruits and vegetables before canning, freezing or dehydration.
2. To inactivate or destroy enzyme substrates such as peroxidase.
3. Cleaning raw material and reducing bacterial load.
4. Expelling cellular gases.
5. Softening foods so that filling foods to the containers is facilitated.
6. Improving textures especially for dehydrated foods.

Methods of blanching:
Food immersed in water and then heated to blanching temperature - cause a high loss of soluble in some food.

Utilizes saturated steam at atmospheric pressure - food is conveyed through the steam chamber for a pre-set time, then discharged to a washer or cooler.

Heat-resistance enzymes found in most vegetables:
Peroxidase
- Play a role in oxidative deterioration of vegetables during storage. Used as an index of the effectiveness of blanching treatments.