Food Science 101

Food Science 101 - Video IndexHaving 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.

If you have any questions, you can Ask Chef Jacob, or post it to our friendly community forum.

FS 001| What Is An Emulsion? A Cook's Guide.

The Science Behind Emulsion Sauces - A Cooks Guide

An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. When talking about emulsions as applicable in a kitchen, the term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces. Water in fat emulsifications are most commonly found in the form of vinaigrettes and whole butter.

FS 003| Guide To Gelatin

How to Use Gelatin Powders and Sheets - A Cook's Guide

Welcome to our gelatin resource page, we're you'll find everything you ever wanted to know about gelatin, and probably much more. Warning, the lecture videos listed below are extremely geeky and not for the faint of heart. But if you want to have a firm grasp on the properties of gelatin gels and how to use them, then this three part video series is for you. I've also included a gelatin infographic for your referencing pleasure.

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