- Steakhouse Steakburger... Animal style.
- italian meringue/ stability problem
- English Muffins...
- Triple cooked French Fries
- Gnoci or Noike Bread--resurecting the food of childhood
- In search for perfect flour: Physico-Chemical Analysis of Flour
- Southern Fried Chicken
- Modernist Cuisine, Is it worth the money?
- Pizza perfection--In search of a better Neopolitan pizza dough recipe
Food Science 101 | Video Index
Having a deep understanding of food science is one of the best ways to take your cooking to the next level. Traditional cooking is filled with so much culinary dogma that it is sometimes hard to tell the difference between fact and fiction. This video series was created to take a deeper look behind the science that makes great food possible.
Episode & Show Notes
|FS 1| What Is An Emulsion||The definition of an emulsion and what makes them possible.|
|FS 2| Emulsifiers & Stabilizers||The difference between emulsifiers and stabilizers and how the work.|
|FS 3| The Emulsification Process||Understanding the emulsification process and it's underlying science.|
|FS 4| The Science of Brining: What is a Brine and How Does It Work?||In part one of our four part video series on the science behind brining, we discuss what a brine is and how it actually works through diffusion, not the more common example of osmosis.|
|FS 5| Science of Brining: Understanding the Brining Process||In this video we talk about how brining works, why dry salting meat helps it retain moisture while being cooked, and the three different strategies for brining; dry rubs, gradient brining and equilibrium brining.|
|FS 6| Science of Brining: Calculating a Brine||Have you ever wondered how much salt you should be adding to your brine? Use these two formulas to calculate the precise amount of salt you will need to make a gradient or equilibrium style brine. It is highly recommended that you watch part one and two of this video first.|
|FS 7| Science of Brining: Secondary Ingredients and Speeding Up The Brining Process||In part four of our brining video series, we talk about secondary ingredients you can add to a brine to enhance the flavor, texture and moisture retention. We also discuss three different methods for speeding up the brining process and how long should brine a given product.|
|FS 8| Guide to Gelatin - Three Part Lecture Series||In this three part lecture series, we discuss what gelatin is, how to use it, common pitfalls, and some of its unique properties.|
|FS 9| Guide To Agar - Two Part Series||Agar agar is a gelling agent commonly used in Eastern cooking but only recently utilized in Western kitchens. Agar gels are heat resistant, can stand up to low pH and high alcohol, and are vegan friendly.|
|FS 10| The Science Behind Pressure Frying||Have you ever wonder how fried chicken joints like KFC, Popeye's, and Chick-fil-A create a consistent product that's juicy and tender? Part of their secrete lies in a specialty piece of equipment called a pressure fryer.|
|FS 11| High Altitude Baking & Cooking||Learn how altitude effects baking and cooking, some common failures that occur at altitude, and how to fix them.|
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