Nandu Jubany and Carles Gaig explore the art of mixing ingredients that are traditionally difficult to combine. This module highlights the science of emulsification and offers practical insights into achieving successful mixtures in culinary creations.
This module provides a historical context for the relationship between food and science, featuring influential speakers such as Dave Arnold, Harold McGee, and David Weitz. The discussions emphasize the evolution of cooking methods influenced by scientific discoveries.
Joan Roca presents the concept of precision cooking, demonstrating how exact temperature control can create new textures and flavors in dishes. This module emphasizes the science behind sous vide techniques and the importance of temperature in culinary outcomes.
In this module, Ramon Morató explores the multifaceted world of chocolate, discussing its properties, production methods, and the science behind its unique textures and flavors. Participants will learn about the interactions of ingredients in chocolate preparation and how they affect the final product.
This module features chefs Carles Tejedor, Fina Puigdevall, and Pere Planagumà as they discuss the use of thickeners in cooking to manipulate mouthfeel. Participants will learn how different thickeners can alter texture and enhance the dining experience through sensory exploration.
Enric Rovira shares his expertise on the interplay of heat and temperature in chocolate preparation. Participants will discover how temperature affects chocolate's properties and learn techniques for achieving perfect results in chocolate-based dishes.
Grant Achatz dives into the world of food texture and mouthfeel in this module. Participants will explore how various cooking methods influence texture and how these changes affect the overall gastronomic experience, enhancing flavors and enjoyment.
José Andrés presents the science of gelation, focusing on how this process can transform ingredients in cooking. Participants will learn about various gelling agents, their properties, and how they can be utilized to create unique textures in dishes.
Nandu Jubany and Carles Gaig explore the art of mixing ingredients that are traditionally difficult to combine. This module highlights the science of emulsification and offers practical insights into achieving successful mixtures in culinary creations.
Wylie Dufresne presents the fascinating role of proteins and enzymes in cooking, particularly focusing on transglutaminase, known as "meat glue." Participants will learn how this enzyme functions and its applications in modern culinary practices for enhancing texture and presentation.
Carme Ruscalleda focuses on the transformative effects of browning in cooking and how it can enhance flavor. This module covers the Maillard reaction and caramelization, explaining their significance in creating depth of flavor in various dishes.
Dan Barber discusses the molecular differences between various food production methods in this module. Participants will explore how different approaches to sourcing and preparing food impact flavor, nutrition, and sustainability in culinary practices.
David Chang highlights the often-overlooked realm of food microbiology. This module explores how microorganisms contribute to flavor and texture, discussing fermentation processes and their significance in culinary traditions worldwide.
Nathan Myhrvold shares insights derived from his extensive research in modernist cuisine, emphasizing the scientific principles that underpin various cooking techniques. Participants will discover how understanding science can lead to culinary innovation and creativity.
Bill Yosses explores the science behind creating unique textures and flavors through crystalline structures, emulsions, and foams in this engaging module. Participants will learn about the importance of technique in achieving desired outcomes in baking and dessert preparation.
Ferran Adrià discusses the innovative culinary think tank established at elBulli, focusing on the creative processes behind developing new dishes. Participants will learn how collaboration and experimentation lead to breakthroughs in modern cooking techniques.
This module features a dialogue among renowned chefs and scientists, including Harold McGee, Ferran Adrià , and José Andrés. Moderated by Harvard professors, the discussion centers on the intersection of science and cooking, sharing insights into culinary innovation.
Joan Roca presents a deep dive into sous-vide cooking, exploring its scientific foundations and applications in creating perfectly cooked dishes. This module emphasizes the state of matter and how precision cooking enhances culinary results.
Bill Yosses presents a unique perspective on how desserts can alter our perception of time. This module explores the interplay between taste and memory, highlighting how flavors can evoke emotions and influence our dining experience.
Carles Tejedor discusses the viscosity of olive oil, exploring its properties and how it can be manipulated in cooking to enhance flavors and textures in various dishes. Participants will learn about the science behind oil selection and application.
Grant Achatz returns to discuss reinventing food texture and flavor, emphasizing creative approaches to traditional dishes. This module encourages participants to think outside the box and explore new possibilities in culinary creation.
Nandu Jubany discusses the concept of emulsions, explaining the science behind stabilizing oil and water mixtures. This module highlights practical applications of emulsification in sauces and dressings, enriching the culinary experience.
José Andrés revisits gelation, exploring its applications and significance in modern cooking. This module delves into the science behind creating gels and their role in food presentation and texture enhancement.
Carme Ruscalleda discusses browning and oxidation, focusing on their effects on flavor development in cooking. This module emphasizes the importance of these processes in enhancing the sensory experience of dishes.
Wylie Dufresne introduces the concept of "meat glue," detailing the use of transglutaminase in culinary applications. This module explores how this protein can bond ingredients together, creating innovative dishes with enhanced textures.
Dan Barber discusses the importance of cultivating flavor in this module. Participants will learn about the relationship between soil health, farming practices, and the resulting flavors in food, emphasizing sustainability in culinary practices.
David Chang discusses creative ceilings in this module, focusing on the culinary boundaries that chefs can push. Participants will explore how challenging conventions can lead to innovative dishes and inspire new culinary trends.