I'm going to do something fun all for me.
I found some free public lectures put out by the Harvard School of Engineering on the Science of cooking. Originally I thought I would just watch them for interest sake.
That was before I discovered that they have a different recipe for every lecture, before there was an equation of the week, before I found the homework assignments online, before I discovered that I can take olive oil and turn them into little spheres!
Now I'm not only going to listen to the lectures. I'm going to cook the foods that I have the equipment for. I'm going to set up a fun jar and from that I will be able to buy any special ingredients like sodium alginate.
This is going to be fun and I get to use SCIENCE! Right now I'm refreshing my memory on how to read phase diagrams. I'm considering while I do it how I can use the phase diagrams in my cooking.
My first "experiment" Pressure cooked custard. I have chosen a recipe for Pots de Creme au Citron.
That was before I discovered that they have a different recipe for every lecture, before there was an equation of the week, before I found the homework assignments online, before I discovered that I can take olive oil and turn them into little spheres!
Now I'm not only going to listen to the lectures. I'm going to cook the foods that I have the equipment for. I'm going to set up a fun jar and from that I will be able to buy any special ingredients like sodium alginate.
This is going to be fun and I get to use SCIENCE! Right now I'm refreshing my memory on how to read phase diagrams. I'm considering while I do it how I can use the phase diagrams in my cooking.
My first "experiment" Pressure cooked custard. I have chosen a recipe for Pots de Creme au Citron.