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.
During part 1 of the course, launching in January 2017, we will focus on how we can control flavor and heat, and explore modernist cooking techniques like sous vide cooking, gelation, and spherification. During part 2 of the course, which will be available later in the spring, we will explore more of the physical changes that occur during cooking, and prepare recipes using emulsions and foams, which are both flavorful and interesting to eat.
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.