docCOURSE WELCOME AND OVERVIEW
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COURSE WELCOME AND OVERVIEW
The course is divided into 10 weeks, each focusing on a scientific topic related to cooking. Every week includes interactive video lectures, a homework and a lab which you will do in your own kitchen. Toward the end of the course you will also conduct your own scientific study of some recipe or aspect of cooking. For each week we will post recommended readings from Harold McGee’s amazing treatise On Food and Cooking. This will significantly enhance your understanding of this subject and serve as a truly invaluable resource and reference, both for this class and beyond. You can also read more about the material in the Course Companion (also available on iTunes here). This text focuses more specifically on the science covered in this course and you may find it helpful for reviewing material and doing the homework. Below is an overview of the ten weeks of the course. For more details on the schedule and course requirements, you can view the complete syllabus here. COURSE WELCOME AND OVERVIEW Harold McGee Bill Yosses Author, White On FoodHouse and Cooking: Executive Pastry Chef The Science and Lore of the Kitchen Ferran Adrià elBulliFoundation; co-creator, Science & Cooking José Andrés minibar, Jaleo, and ThinkFoodGroup WEEK 1: FOOD COMPONENTS AND FLAVOR Juahdee What is food made of? Daniel Humm Eleven Madison Park Food components, molecules, moles, flavor and pH Lab Calibrate your oven, measure cooking ingredients, Cola WEEK 2: ENERGY, TEMPERATURE AND HEAT rsimmon Energy, Temperature, and Heat Energy, calorimetry, molecular bonds, heating and temperature Lab Dave Arnold Booker and Dax At home sous vide eggs Hot tea with ice WEEK 3: PHASE TRANSITIONS Karen_127 Phase Transitions Phase behavior macroscopically and microscopically, temperature, pressure, phase diagrams, violations to phase diagrams Joan Roca El Celler de Can Roca Lab Ice cream WEEK 4: ELASTICITY chash Elasticity Bill Yosses Mark Ladner Lab Mouthfeel, texture, elasticity, molecular origins of elasticity, crystalization White House Executive Pastry Chef Del Posto, Pasta Flyer Elasticity of common foods, Hot vanilla flan CANDY! Karen_127 Sleeth Candy Bill Yosses Joanne Chang Lab Solubility of sugar, candy making White House Executive Pastry Chef Flour Bakery Solubility of salt and sugar WEEK 5: DIFFUSION AND SPHERIFICATION Seattle_Jefe Diffusion and Spherification Gelation, cross-linking, polymers, spherification, random walk, dehydration José Andrés minibar Dominique Crenn Lab Atelier Crenn Ceviche, Diffusion in Eggs WEEK 6: HEAT TRANSFER Gotvachka Heat Transfer Heat transfer, transition temperature, diffusion of heat, baking a cake, cooking a steak Carme Bill Ruscalleda Yosses White Sant House Pau Executive Pastry Chef Lab Molten chocolate cake CHOCOLATE! Chocolate The science of chocolate, tempering and crystallization Enric Rovira Master Chocolatier Lab Chocolate tempering WEEK 7: VISCOSITY AND POLYMERS karen_127 Viscosity and Polymers Viscosity, molecular origin, role of temperature, thickeners, food additives, sauces Martin Breslin Director for Culinary Operations, Harvard Lab Carles Tejedor Oilab Mac and cheese, Viscosity of syrup WEEK 8: EMULSIONS AND FOAMS Gotvachka Emulsions and Foams Emulsions, surfactants, elasticity of emulsion materials, mayonnaise, culinary foams Christina Tosi Momofuku Milk Bar Nandu Jubany Can Jubany Lab Mayonnaise, Egg white foam WEEK 9: BAKING Baking Leavening, maillard reactions, caramelization, bubble formation Christina Tosi Momofuku Milk Bar Joanne Chang Flour Bakery Lab Final Projects WEEK 10: FERMENTATION AND ENZYMATIC REACTIONS Fermentation Jody Bill Yosses Adams White Rialto House Executive Pastry Chef David Bill Yosses Chang Momofuku White House Noodle Bar Executive Pastry Chef Ted Bill Yosses Russin Wylie Bill Dufresne Yosses White wd~50 House Executive Pastry Chef Final Projects Chemical processes in microbes, fermentation, yeast Director White of House Consulting Executive Pastry The Culinary Institute ofChef America Lab SUSTAINABILITY AND HAUTE CUISINE Sustainability Dan Barber on sustainability and haute cuisine Dan Bill Yosses Barber Blue White HillHouse Farm Executive Pastry Chef Lab Final Projects ADDITIONAL CONTRIBUTORS Harold Bill Yosses McGee Author, White On FoodHouse and Cooking: Executive Pastry Chef The Science and Lore of the Kitchen Dan Bill Yosses Souza America’s WhiteTest House Kitchen Executive Pastry Chef Nathan Myhrvold Author, Modernist Cuisine
