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  • Science & Cooking: From Haute Cuisine To Soft Matter Science (Chemistry)

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    Truc Tran
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    This course explores the science behind cooking and culinary techniques. Top chefs from famous restaurants reveal the secrets behind their famous dishes and explain their culinary creations. Researchers from Harvard then explain the scientific principles underlying the recipes, such as how molecules influence flavor, the role of heat in cooking, and diffusion seen through spherification. Students can experience experiments in their own kitchens and learn to think like both a cook and scientist.

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    This course explores the science behind cooking and culinary techniques. Top chefs from famous restaurants reveal the secrets behind their famous dishes and explain their culinary creations. Researchers from Harvard then explain the scientific principles underlying the recipes, such as how molecules influence flavor, the role of heat in cooking, and diffusion seen through spherification. Students can experience experiments in their own kitchens and learn to think like both a cook and scientist.

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    23 views2 pages

    Science & Cooking: From Haute Cuisine To Soft Matter Science (Chemistry)

    Uploaded by

    Truc Tran
    This course explores the science behind cooking and culinary techniques. Top chefs from famous restaurants reveal the secrets behind their famous dishes and explain their culinary creations. Researchers from Harvard then explain the scientific principles underlying the recipes, such as how molecules influence flavor, the role of heat in cooking, and diffusion seen through spherification. Students can experience experiments in their own kitchens and learn to think like both a cook and scientist.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    of 2

    https://www.edx.

    org/course/science-cooking-from-haute-cuisine-to-soft-matter

    Science & Cooking: From Haute Cuisine


    to Soft Matter Science (chemistry)
    Top chefs and Harvard researchers explore how everyday cooking and haute cuisine
    can illuminate basic principles in chemistry, physics, and engineering. Learn about food
    molecules and how chemical reactions can affect food texture and flavor.

    About this course

    Skip About this course


    During each module of this course, chefs
    reveal the secrets behind some of their most
    famous culinary creations — often right in their
    own restaurants. Inspired by such cooking
    mastery, the Harvard team will then explain
    the science behind the recipe.

    Topics will include:

     How molecules influence flavor


     The role of heat in cooking
     Diffusion, revealed by the phenomenon
    of spherification, the culinary technique
    pioneered by Ferran Adrià.

    You will also have the opportunity to become


    an experimental scientist in your very own
    laboratory — your kitchen. By following along
    with the engaging recipe of the week, taking
    precise measurements, and making skillful
    observations, you will learn to think like both a
    cook and a scientist. The lab is certainly one of
    the most unique components of this course —
    after all, in what other science course can you
    eat your experiments?

    What you'll learn

    Skip What you'll learn

     The scientific concepts that underlie everyday cooking and haute cuisine techniques;
     How to apply principles of physics, engineering, and chemistry to cooking;
     How to become an experimental scientist in your own kitchen;
     How to think like a chef AND a scientist.

    https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter
    https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter

    Syllabus

    Skip Syllabus
    Module 1: Molecules, moles, flavor, and pH
    Includes a discussion by Daniel Humm of Eleven Madison Park in NYC on flavor, pH, and the
    secret tohis famous duck sauce, and scientific discussions on the major molecules of food,
    flavor, moles, and pH.
    Module 2: Energy, temperature, and heat
    Includes a welcome drink by Dave Arnold of Booker and Dax in NYC to toast the course, and a
    scientific discussion of how to cook a perfect egg. This module will focus on one of the most
    commons ways to cook - adding energy in the form of heat to increase the temperature of a
    food andthus change its internal structure.
    Module 3: Phase transitions
    Joan and Jordi Roca of El Celler de Can Roca, recently voted thebest restaurant in the world,
    will explain how they manipulate phase transitions when cookingthrough techniqueslike sous
    vide and rotovapping. The scientific discussion will focus on what causes phase transitions in
    foods from a macroscopic and microscopic perspective.
    Module 4: Diffusion and Spherification
    José Andrés, chef and owner of minibar, Jaleo, and The Bazaar, will introduce us to the
    remarkable dishes he creates with gelling agents. Dominique Crenn of Atelier Crenn in San
    Fransisco will make carrot jerky, and America's Test Kitchen will show us their secret to making
    excellent scrambled eggs and coleslaw. Scientific discussions in this module will include
    gelation, modernist thickeners, and diffusion, which make some remarkable dishes possible.
    Module 5: Heat Transfer
    Carme Ruscalleda, chef and owner of restaurant Sant Pau, will cook steak and other culinary
    specialties that illustrate the special attention chefs pay to heat diffusion when cooking food.
    Nathan Myhrvold will share his method for cooking the perfect burger, and America’s Test
    Kitchen will show us their secret to cooking perfect French fries. The scientific discussion in this
    module is about heat transfer, and explaining why it is so hard to cook a perfect steak from both
    a microscopic and macroscopic perspective. We will also explore heat-dependent chemical
    reactions, and how they impact food taste and texture.
    Module 6: Candy
    In the final module we will discuss solubility and the science of candy and chocolate. Joanne
    Chang, from Flour bakery, will talk about the stages of sugar, and Enric Rovira from Xocolaters
    de Barcelona in Spain will show us some marvelous chocolate creations and we will discuss the
    underlying science of chocolate tempering and the different phases of chocolate.

    https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter

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