The second key is to boil the food for a certain period of time at a temperature that is lower than normal, always constant and under control. Sous-vide cooking differs from traditional cooking methods in two key aspects: fi rst, the raw food is placed inside a heatresistant bag with little or no air. Pere Castells is the head of the gastronomic and scientific investigation department of the Fundación Alicia. Nathan Myhrvold, former Microsoft CTO co-founder and CEO of Intellectual Ventures and author of Modernist Cuisine: The Art and Science of Cookingįollow Chow Bella on Facebook, Twitter, and Pinterest.3 TekTherm The Precision Oven Sous-vide cooking Delicate control of temperature and time determine the quality of food preparation.
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated José Andrés, Think Food Group, minibar, Jaleo Joan Roca and Jordi Roca, El Celler de Can Roca Here's the complete list of lecturers and their scheduled times. This particular video shows how it's possible to make something akin to an artificial egg yolk filled with whatever flavors you could imagine. Here's a video giving you a taste of the in-depth nature of these talks. This is a yearly seminar that features such culinary luminaries as sous-vide evangelist Salvador Brugués, molecular gastronomist and White House pastry chef Bill Yosses, and Momofuku's David Chang who apparently really likes talking about properly rotting aging meat.Įach lecture will be livestreamed as they happen and all the lectures will eventually find their way onto Youtube and iTunes. Last week world class cooks and food inclined scientists began descending on the Harvard School of Engineering and Applied Sciences to teach public lectures on the science of cooking.
See Also: Three Egg-cellent Kitchen Science Experiments See Also: The Highest Sugar High: Simplest Sugars Spotted Around Earth-like Star
0 kommentar(er)
