Write a Review: Science & Cooking: From Haute Cuisine to Soft Matter Science (part 2)

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Kristina Šekrst profile image
Kristina Šekrst profile image
10/10 starsCompleted
  • 102 reviews
  • 102 completed
1 year, 5 months ago
This course gives you the physics behind the cooking process. You'll learn about elasticity, viscosity, foams and emulsions, manipulating phase behavior, enzymes, and baking. You'll learn why we can mix oil ... This course gives you the physics behind the cooking process. You'll learn about elasticity, viscosity, foams and emulsions, manipulating phase behavior, enzymes, and baking. You'll learn why we can mix oil and water, what makes meringue stiff, how come our pesto turns brown or apples, and ow to prevent that. You'll learn about enzymes and their activation, pressure and viscosity, manipulating phase behavior to stabilize food or to create entirely different food, and to see how the addition of sugar, salt or similar ingredients actually influences the physical behavior of your dishes. Lots of professional chefs are illustrating the issues and problems given in the lectures, and the lectures are nicely given, understandable, and fun. You have lots of practical work if you want to get graded, but it's fun to apply this knowledge in everyday practice. A huge recommendation!
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Hlias Kournianos profile image
Hlias Kournianos profile image

Hlias Kournianos

10/10 starsTaking Now
2 years, 5 months ago
Im A professional cook that worked on sous-vide and molecular gastronomy in my past year.This a great way of learning new thinks,and also be provided new ways of cooking with a science point of view that hel... Im A professional cook that worked on sous-vide and molecular gastronomy in my past year.This a great way of learning new thinks,and also be provided new ways of cooking with a science point of view that helps you understand the food in a deeper and better way and from a new perspective.Great Instructors,world known Chefs from around the world,and priceless knowledge ,notes in the Courses. Great work!
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