#ScienceAndCooking

[plattru]

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[harvardseas]

For their final project in “Science and Cooking: from Haute Cuisine to the Science of Soft Matter,” freshmen Ava Hampton and Simone Chu experimented with different modernist thickeners in an effort to find a recipe that would create iconic “raindrop cakes” that would keep their shapes for longer than a few minutes. They settled on carrageenan, a thickener derived from seaweed that has a low enough elastic modulus so the cakes stayed firm but could still melt in a diner’s mouth. Hampton said the project taught her the value of experimentation. “Sometimes, even if something is called for in a recipe, it is not necessarily the most effective method. With food, especially newer recipes, there is a lot of experimentation that can be done,” she said. “There is no guarantee that what is in practice is the best way to do something.”⠀ #Harvard #HarvardSEAS #LifeatSEAS #students #project #scienceandcooking #science #experiment #cooking #dessert #raindropcake (at Harvard John A. Paulson School of Engineering and Applied Sciences)

[cowshorsesandgardenias]

Leek & mushroom gallette. It is in stages. I made it per the recipe. Sunshine's ☀️ thoughts "it's okay, it lacks pizzazz". Leeks and mushrooms both have mild flavors. I will read more about mushrooms. Maybe change the herb 🌿 combination. Also change the cheese to something that gives a bit of a tangy pop. Kiki's thoughts, I like but it is missing that pop. The crust was flaky good. I ran out of eggs so I could not give the crust its beautiful golden look. #homecooking #rusticcooking #frenchtart #gallette #homemadefood #leeks #mushrooms #vegetarianfood #vegetarian #livingmyjoy #piecrust #homecook #foodlab mushrooms, #scienceandcooking

[salvatorecuomoofficial]

Good morning, look at this egg is my breakfast! Maybe it can bother you with color or shape but it has nothing unusual!! I have only contaminated the egg yolk with truffle flavored salt , has a strange effect on the egg because after the impact the salt start to hydrate the yolk and at the same time contaminate the egg with truffle flavor. you can see it very clearly with this photo! Incredible strength of the salt, so with aramatizate salts you can transform the taste of eggs. It's a very easy experiment that you can do at home with your children to make understand how the structure of salt works in food!. Why Egg?? because the egg is the beginning of everything!! . . . . #cheflife #chefsalvatorecuomo #scienceandcooking #salvatorecuomo #egg #salt #サルバトーレクオモ #foodscience #cookingexperiment #kidscooking #eggs (presso Manila, Philippines) https://www.instagram.com/p/ByOg5yvlpFN/?igshid=698tkemq74gr

[chz1234]

If I understand, I won't copy others or myself. Sometimes we create something that already exist. - Ferran Adria

[harvardseas]

Culinary experts say diners eat first with their eyes, but that doesn’t mean restaurant patrons should neglect their noses. For their final project in “Science and Cooking: from Haute Cuisine to the Science of Soft Matter,” seniors Andrew Co, an economics concentrator, and David Lee, a chemistry concentrator, created edible perfume designed to enhance the dining experience. Since perfume consists of a carrier oil, fragrance oil, and water, the students experimented to find an ideal, scent-free carrier oil that was also edible. They chose odorless avocado oil, since its higher boiling point created stronger intermolecular forces, which led to a longer duration of scent, Cho explained. By spraying their cinnamon-scented oil onto a plain bagel, for instance, the nutritional content of the food isn’t altered, but it now carries the aroma of a cinnamon raisin bagel. “Something like smell can be a big factor in influencing someone’s dining experience,” Cho said. “A lot of fine dining restaurants and modernist dining venues are trying to find creative ways to improve the experiences of their diners, but something like this hasn’t really been explored yet. Scent can evoke nostalgia or certain sentiments to go along with the food.”⠀ #Harvard #HarvardSEAS #LifeatSEAS #student #project #cooking #scienceandcooking #perfume #aroma #bagel #food (at Harvard John A. Paulson School of Engineering and Applied Sciences)

[harvardseas]

For their final project in the course Science and Cooking: From Haute Cuisine to the Science of Soft Matter, students (from left) Juan Arenas, Jorge Ledesma, and Dalton Brunson created sauerkraut using alkaline bacteria, rather than the acidic bacteria that is typically used to produce the fermented condiment. The alkaline bacteria they used, typically utilized to ferment soybeans, enabled the students to create a sauerkraut with much less sodium than traditional recipes, and with a fermentation time of only a few days, as opposed to weeks or months. “What I learned from this project is that science is a continuous process,” said Arenas, A.B. ’19, a computer science concentrator. “Even though the results might be inconclusive, they can point to areas you might explore in the future, given more time and more resources.” #harvard #harvardseas #PhotoFriday #students #cooking #scienceandcooking #experiment #sauerkraut (at Harvard John A. Paulson School of Engineering and Applied Sciences)

[harvardseas]

Students (from left) Sean Henson, Liam Gavin, Theo Mendez, and Pierce O’Donnell use a helium tank to inflate a sugar balloon during the project fair for “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” The complicated recipe for the balloons, which uses a number of modernist thickeners, was pioneered by a three Michelin star restaurant in Chicago. The students set out to replicate the recipe using ingredients common to every home kitchen—corn starch, corn syrup, sugar, gelatin, and water. “With just five or 10 minutes of prep, you can be blowing up balloons that are actually edible,” said Mendez, A.B. ’19, an applied math concentrator. “We did this with the goal of trying to engage young chefs and make the recipe more accessible to a broad audience.”⠀ #Harvard #HarvardSEAS #PhotoFriday #LifeatSEAS #students #project #cooking #scienceandcooking #sugar #dessert #recipe #experiment (at Harvard John A. Paulson School of Engineering and Applied Sciences)

[harvardseas]

Chris Jarrett, A.B. '19, a computer science concentrator, dives in with both hands as he tosses the sauerkraut mixture he made during a lab session for “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” (SPU 27). As Jarrett and his peers chopped and peeled vegetables, they learned about the role microbes play in the fermentation process, and the scientific principles involved in creating fermented foods. "I was surprised to learn how many different foods are fermented, like coffee and chocolate," he said. "A lot of people cook on a daily basis, so it is fun to dig deeper into something you do every day." #PhotoFriday #Harvard #HarvardSEAS #LifeatSEAS #science #cooking #sauerkraut #fermentation #microbes #lab #scienceandcooking (at Harvard John A. Paulson School of Engineering and Applied Sciences)

[chz1234]

If you think well, you cook well. If you think well, you create well. You are more creative. - Ferran Adria

[icalledyoudumb]

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Smoked out of #scienceandcooking #harvard (at Harvard Science Center)