Have you ever wondered why it can be so difficult to work with chocolate, or why old chocolate begins to turn gray? In this video, Professor Michael Brenner discusses how cocoa butter molecules pack together to generate the different phases of chocolate, and why it’s important to temper chocolate when you are going to use it.
Sign-up for the course “Science & Cooking: From Haute Cuisine to Soft Matter Science” on edX: bit.ly/2oEgXSE
During each week 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:
— 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.
HarvardX is a Harvard University strategic initiative, to enable faculty to build and create open online learning experiences for the public, and to enable groundbreaking research in online pedagogies. Be sure to subscribe to HarvardX on YouTube to check out more great videos from Harvard.