Sci and Cook, dessert

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Science and Cooking, with a focus on dessert (presented at 30th year reunion event on Aug 24)

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  • NAVEEN: I’m here with current Head TF John McGee and Preceptor Pia Sorenson. In keeping with the summer camp theme, we’ll be making PBJ like you’ve never had it before. Along the way, you’ll get an overview of the Science and Cooking class.
  • This course involved dozens of people spread across two continents. Here’s a brief history of the key players, although many others were instrumental in making the course possible.
  • NAVEEN: I’m the Forrest Gump of the Science of Cooking course [explain]. Continuing with Forrest Gump theme…this is the “box of chocolates” at el Bulli, possibly the most influential restaurant in the world. The head chef, FerranAdria, changed the way a generation of chefs thought about flavor and texture.
  • NAVEEN: Otger had initial idea. Prof. Weitz (my advisor) wrote letter.
  • NAVEEN: Ferran came in early 2009. I bought wine for reception. At epic meal at Clio, Ferran signed memo to initiate collaboration with Harvard.
  • NAVEEN: As part of the agreement, Ferran would help with science and cooking course. Prof. Brenner (my other advisor) worked to develop curriculum. After asking about it for months, I finally joined the team in the summer of 2010 to develop course.
  • NAVEEN: I helped Amy to develop the course. John McGee joined soon after me.
  • NAVEEN: Here’s an example of a technique pioneered by Ferran. [JOHN, do you have a good way to explain “airs” in context?]
  • This course involved dozens of people spread across two continents. Here’s a brief history of the key players, although many others were instrumental in making the course possible.
  • JOHN: [interesting anecdote about Tejedor]
  • JOHN: [tasty ceviche, scrupulous note-taking[
  • JOHN: [Jose Andres anecdote]
  • NAVEEN: EnricRovira – marble slab, microwave, etc.
  • NAVEEN: he built a house!
  • PIA: [intro about Achatz]
  • NAVEEN: Yosses…
  • JOHN: [witty remark about equations’
  • JOHN: [some way to make boiling water sound more interesting]
  • NAVEEN: tried to make final exam more interesting by adding chefs
  • NAVEEN: cookies are the only thing Michael has cooked.
  • JOHN: [convey epic nature of science fair]
  • This course involved dozens of people spread across two continents. Here’s a brief history of the key players, although many others were instrumental in making the course possible.
  • The font size is 22…let me know if you have any better ideas.
  • He wrote your textbook here at Harvard. He travels around the world and eats lots of food. He earns his money through book contracts.
  • Dave Arnold is the world expert in culinary technology. He majored in Philosophy and got a Masters in Metal Working, then he got into food. He’s an artist and a scientist. He’ll share both with us. He’s very personable and a great speaker. Great demos and talks.
  • This is an image of the first pressure cooker. No lab this week.
  • His restaurant is one of the best in the world. It’s a beautiful restaurant with a beautiful wine cellar. It’s three brothers. He wrote the first book on sous vide cooking. He is a master of precision.
  • Picture of a slow cooked egg, and of ice cream under an electron microscope
  • Ramon morato. Master chcolatier. He has a school in Spain. Speaks fluent english, when talking about chocolate.
  • The font size is 22…let me know if you have any better ideas.
  • Carles has a great restaurant in Barcelona. He blends traditional cooking with modern techniques. Speaks english.
  • Great restaurant in the Catalan countryside. Fina Pooch-de-call and PerePlawn-a-gooma.
  • The studens got these last year in lecture. They were delicious.
  • Carles has a great restaurant in Barcelona. He blends traditional cooking with modern techniques. Speaks english.
  • One of the best chefs in America. One of the best restaurants in the world. Modern techniques to achieve new experiences. He has a new memoir, “Life, On the Line.” He had tongue cancer. He treated it with chemo and now his sense of taste has returned.
  • The font size is 22…let me know if you have any better ideas.
  • We can put in portraits of each chef/speaker here.
  • Many restaurants in DC, larger-than-life, TV chef (“Made in Spain”), lots of fun. Supports food operation in DC.
  • The font size is 22…let me know if you have any better ideas.
  • We can put in portraits of each chef/speaker here.
  • Historical/Industrial context
  • Chemistry. Maybe demo dissolving some in water to show it gets thickerFrom http://books.google.com/books?id=A-AiYsGTd38C&pg=PA307&lpg=PA307&dq=egg+box+alginate&source=bl&ots=zG2Q8I9igj&sig=A112nkcsfzKFpbWOpkQP8jLpEKw&hl=en&ei=CXh7TvKFKY3I0AHs8cnCCA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CFYQ6AEwBA#v=onepage&q=egg%20box%20alginate&f=false100,000’s of units
  • Needs next slideFrom http://books.google.com/books?id=A-AiYsGTd38C&pg=PA307&lpg=PA307&dq=egg+box+alginate&source=bl&ots=zG2Q8I9igj&sig=A112nkcsfzKFpbWOpkQP8jLpEKw&hl=en&ei=CXh7TvKFKY3I0AHs8cnCCA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CFYQ6AEwBA#v=onepage&q=egg%20box%20alginate&f=false
  • Demo – put calcium in alginate solution make it solid blob
  • Animate to show diffusion concept. Then go make cocktail of Cointreau caviar in champagne. Serve to front row.
  • Party chef. Fun guy. Very strong arm. Emulsions. Likes going to discoteques. Really tasty food.
  • Grandfather of Barcelona cooking. Car-leys Gaitch.
  • The font size is 22…let me know if you have any better ideas.
  • Leadingpracticioner of transglutaminase…taken it further than anyone else. He’s a blast. Has lots of problems for us. One of the winning projects last year was a project from his kitchen.
  • We can put in portraits of each chef/speaker here.
  • Peanut butter pasta with TGase
  • Delicious food. Most decorated female chef in the world.
  • Fantastic speaker. More intellectual. Goes beyond just cooking, into sustainability and broader social issues. He looks into how traditional techniques evolved. He studied political science at Tufts.
  • The font size is 22…let me know if you have any better ideas.
  • The font size is 22…let me know if you have any better ideas.
  • Barbara Lynch’s gluten-free noodles inspired another winning science fair project.
  • Did PhD with Stephen Hawking. Former CTO of Microsoft. Founded Microsoft Research. Dinosaur Hunter. SETI.
  • This is from the mcgee physics world paper where they used a basic differential equation to model heat transfer due to flipping a steak
  • Expert on chocolate.
  • Ice cream made with a traditional turkish root that contains a polymer which rends the ice cream stretchy
  • Party chef. Fun guy. Very strong arm. Emulsions. Likes going to discoteques. Really tasty food.
  • We can put in portraits of each chef/speaker here.
  • Expert on chocolate.
  • DEMO TIME! NAVEEN: How do you incorporate air into a liquid without all the bubbles collapsing.MIX GRAPE JUICE. Adding soap would work, but wouldn’t taste good. What about lecithin? MIX GRAPE JUICE WITH LECITHIN: [expression of amazement]
  • NAVEEN: Here’s what happens at the molecular level.
  • NAVEEN: Since Michael is an applied math professor, each week had an equation.
  • NAVEEN: Now John can tell you about some of the highlights of the course.
  • JOHN: [interesting anecdote about Tejedor]
  • JOHN: [tasty ceviche, scrupulous note-taking[
  • JOHN: [Jose Andres anecdote]
  • NAVEEN: EnricRovira – marble slab, microwave, etc.
  • NAVEEN: he built a house!
  • NAVEEN: Yosses…
  • JOHN: [witty remark about equations’
  • JOHN: [some way to make boiling water sound more interesting]
  • NAVEEN: tried to make final exam more interesting by adding chefs
  • NAVEEN: cookies are the only thing Michael has cooked.
  • JOHN: [convey epic nature of science fair]
  • PIA: [intro about Achatz]
  • PIA: [PBJ demo intro]
  • Blueberry demo (I haven’t tried this recipe): http://blog.khymos.org/2007/03/30/first-experiments-with-sodium-alginate/Fun facts from here: http://www.pharmaquality.com/ME2/Audiences/dirmod.asp?sid=325598564E8C4B3EB736C7159241312D&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=D3E3C719D8D44216836DCA4F4144BEC4&tier=4&id=31AEAEED467E498A88520D670948F40A&AudID=5648A5C28C97462DBBDB309539B820EF1881 Named by British chemist E. C. Stanford1927 started commercial production30,000 tons per year worldwide; ~10K tons for food; 20K for industrial, pharmaceutical, and dental applications.2nd most abundant marine biopolymer and, after cellulose (the most abundant biopolymer in the world)
  • From http://books.google.com/books?id=A-AiYsGTd38C&pg=PA307&lpg=PA307&dq=egg+box+alginate&source=bl&ots=zG2Q8I9igj&sig=A112nkcsfzKFpbWOpkQP8jLpEKw&hl=en&ei=CXh7TvKFKY3I0AHs8cnCCA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CFYQ6AEwBA#v=onepage&q=egg%20box%20alginate&f=false
  • Images from http://blog.khymos.org/2006/09/17/video-on-alginates/Chemistry - http://blog.khymos.org/wp-content/2006/09/calcium-alginate.jpgChains - http://blog.khymos.org/wp-content/2006/09/calcium-alginate2.jpgBrown algea - http://farm3.static.flickr.com/2472/3989151026_c9bfe5fce7_z.jpg?zz=1
  • http://www.fao.org/docrep/006/y4765e/y4765e08.htm
  • Sci and Cook, dessert

    1. 1. Science and CookingFrom Haute Cuisine to Soft Matter Science Chocolate cake with raspberry-yogurt spheres, orange sauce and jelly
    2. 2. Creation of the course Cast of characters
    3. 3. Dave Weitz Otger Campas
    4. 4. Ferran Adrià
    5. 5. MichaelBrenner
    6. 6. Amy Rowat
    7. 7. Highlights from 2010Using Science to Teach Science
    8. 8. Science and Cooking 2011 New and Improved
    9. 9. Weekly scheduleList of topics 1 Introduction 2 Phase Transitions 3 Food Components 4 Elasticity and Viscosity 5 Polymers and Gelation 6 Diffusion and Entropy 7 Emulsions and Foams 8 Proteins and Enzymes 9 Molecular Basis of Sensation 10 Production Methods 11 Beverages 12 Experimental Design 13 Desserts
    10. 10. Week 1. Harold McGeeThe Curious Cook
    11. 11. Week 1. Dave ArnoldCooking Issues
    12. 12. Week 1. IntroductionScientific rigor, historical context
    13. 13. Week 2. Joan RocaEl Celler de Can Roca
    14. 14. Week 2. Phase TransitionsSolid, liquid, gas; phase transitions
    15. 15. Week 3. Ramón MoratóAula Chocovic
    16. 16. Week 3. Food ComponentsCarbohydrates, fats, and proteins
    17. 17. Week 4. Carles TejedorVia Veneto
    18. 18. Week 4. Fina Puigdevall & Pere PlanagumaLes Cols
    19. 19. Week 4. Elasticity and ViscosityElasticity and viscosity measurements
    20. 20. Week 5. Grant AchatzAlinea, Next, Aviary
    21. 21. Week 5. Polymers and GelationThickeners, spherification
    22. 22. Recipe #1Orange sauce and jelly Thick sauce Orange Juice Firm gel
    23. 23. Carbohydrates as thickenersTable sugar is not very effective s s s s water s s s sugar
    24. 24. Flour as a thickenerLong chains can form a network sugar sugar sugar sugar
    25. 25. Xanthan gumVery long chains of sugars• Derived from the fermentation of sugars by a particular species of bacteria (Xanthomonas campestris)
    26. 26. Locust bean (carob) gumVery long chains of sugars• Derived from the seed of the carob tree. – Slightly sweet and tastes a little like cocoa – Often used as a chocolate substitute
    27. 27. Locust bean + xanthan gumCarbohydrates for carob tree seeds
    28. 28. Week 6. José AndrésThinkFoodGroup
    29. 29. Week 6. Diffusion and entropyDiffusion of ions and heat
    30. 30. Recipe #2Yogurt spheres Yogurt sphere
    31. 31. Spherificationchemically induced gelation using alginate• In 1881, E.C. Stanford discovered alginate• Aglinate is – A carbohydrate found in brown seaweed cell walls – Thickener and gelling agent• Industrially produced since 1927 – ~30,000 tons annually – ~10,000 tons used for food
    32. 32. Alginate is a block copolymerAlternating sequence of two sugars and α-L-Guluronate β-D-Mannuronate G G M M G
    33. 33. G-block regions can bind calcium G G M M G
    34. 34. Calcium cross-links aglinate strands + Ca+2
    35. 35. Forward SpherificationAdd alginate solution to calcium bath Alginate-Flavor solution Calcium Bath
    36. 36. Week 7. Nandu JubanyCan Jubany
    37. 37. Week 7. Carles GaigFonda GAIG
    38. 38. Week 7. Emulsions and FoamsElasticity of emulsions, stabilization of foams
    39. 39. Week 8. Wylie Dufrensewd~50
    40. 40. Week 8. Proteins and EnzymesEnzymatic browning, transglutaminase
    41. 41. Week 9. Carme RuscalledaSant Pau
    42. 42. Week 9. Molecular Basis of SensationAroma, taste perception
    43. 43. Week 10. Dan BarberBlue Hill
    44. 44. Week 10. Methods of productionAgriculture and sustainability
    45. 45. Week 11. BeveragesFermented beverages, thermodynamics of cocktails
    46. 46. Week 11. Local chefsa panel of renowned chefs from the Boston area
    47. 47. Week 12. Nathan MyhrvoldModernist Cuisine
    48. 48. Week 12. Experimental DesignScience in the kitchen, computer modeling
    49. 49. Week 13. Bill YossesWhite House Pastry Chef
    50. 50. Week 13. DessertsReview of concepts with pastry applications
    51. 51. Recipe #3Chocolate cake Flour Cocoa Sugar Foam Eggs
    52. 52. Week 14. Ferran Adriael Bulli
    53. 53. Public Lecture Seriesseas.harvard.edu/cooking • Runs parallel to the GenEd class • Mondays at 7 pm at Science Center C • Also on iTunes and YouTube
    54. 54. Questions?
    55. 55. Science Lesson #1Polymers can thicken liquids or turn them into gels.
    56. 56. Foams are stabilized by the lecithinmolecules, which collect at the air-waterboundaries.
    57. 57. The energy required to form the bubblesdepends on their size and the surface tension. U = 4sp R 2
    58. 58. Highlights from 2010Students, chefs, and science
    59. 59. Science Lesson #2How to turn oils into powders
    60. 60. Tapioca maltodextrin is made of chains of sugarmolecules, called glucose.
    61. 61. The sugar chains bind to oil, but dissolve rapidlyin the presence of water.
    62. 62. Science Lesson #3Applications to beverages…
    63. 63. Spherification:Biology, chemistry and physics• Derived form brown seaweed cell walls• block copolymers composed of repeating units of mannopyranosyluronic and gulopyranosyluronic acids.
    64. 64. G-block regions can bind calcium G G M M G
    65. 65. Alginate production
    66. 66. Calcium ions cross-links the aglinate
    67. 67. Calcium ions cross-links the aglinate
    68. 68. Calcium ions cross-links the aglinate + Ca+2

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