Preparations for new Food Science events

Food science! More science, more cooking. After a successful attempt at the Festival of Creative Learning 2018, this time I'm planning four more events! This month I'm taking part in The Midlothian Science Festival and the Scottish Festival of Physics. I'll be doing separate events for each.

I have planned a show "Finger Lickin’ Science" (where I do all the cooking), as well as a workshop "Gourmet cooking and science" (where participants do all the hard work). Here are the relevant links to the events:

Emulsions, gels and foams

In these events we'll be looking at culinary creations such as gels, emulsion and foams. We'll do some cooking, and then discuss the science behind it to understand why the recipe works.

Enjoy an assortment of photos taking during the event preparations. You can admire my incredible assistants, who helped make these events possible (huge thanks to Lavrentis, Sergio, Sergei!).

Cooking experiments

Comments

Fluid gels: Jellous you haven't tried?

We take some lemon juice (liquid), turn it into a gel (solid), then blend it until it turns back into a liquid (almost). We just made a fluid gel! Why bother doing that? Must be a waste of time, right? Well, bazinga! Guess what, fluid gels are incredible! You get a surprisingly different mouthfeel that can turn dishes into a whole new culinary experience. The flavour is released slower than from the original liquid, similar to the pleasant lingering taste of fatty foods. Food scientists would probably call fluid gels “ a suspension of gelled particles dispersed in a non-gelled continuous medium ” [1]. They have unusual properties. They look like a thickened liquid, but retain their shape like a solid. Great for decorating plates or for coating food like a sauce. Fluid gels are versatile. Fruit juices are commonly used, but other liquids work as well. How about some chicken cooked sous-vide style (more on that another time!), and served with some lemon fluid gel on...

Cooking with science: From molecular gastronomy to gourmet cooking #FLC18

Ever wondered how bubble tea is made? Or what's the difference between good old sugar and the perfect caramel you find on a crème brûlée? Come along to our workshop to find out! Dive into the culinary arts and explore how science can improve cooking. This is very different from using cooking to demonstrate scientific principles! Learn how science can be applied in the kitchen to achieve desired flavours and textures. Discover techniques used by chefs to create innovative dishes. Try out specialist techniques used in haute cuisine, and learn how to use them in home cooking. Try something truly creative in #FCL18. Gain a new appreciation for food science, and possibly a new hobby!

Spherification - From bubble tea to fancy coctails #FCL18

If you haven't already tried bubble tea, then do so (for science!). You can find it in several places around the city. The highlight of the drink is little popping-bubble sweeties with a gel-like surface, kind of like "caviar balls". You get a burst of sweet fruity flavours when you bite into them! How could we make these popping-bubbles? The process is called spherification ! You'll have the chance to make some yourself in our workshop! Spherification is not just for bubble tea. There's so much more! Impress your friends by adding a twist to classic cocktails! How about a crème brûlée with some coffee-caviar to balance the sweetness!

Cooking with science

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