Do you want to understand how chefs make and use foams? Do you want to know how chefs make a drop of liquid into a solid that bursts with flavor when you eat it? Did you know that eggs cook best at a temperature much lower than the boiling point of water? This lecture will explore some of the science behind the fascinating new dishes in modern cuisine and will feature demonstrations to illustrate the physics involved in cooking. This lecture is based on a popular course offered at Harvard University that is a collaboration between science professors and world-renowned chefs.
Presentation will be held at Hoversten Chapel, Foss Center, Augsburg College
Monday, April 8th, 2013 at 7:00 pm