Food Science 101

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.

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

Oct

13

2011

5

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

By jacob burton

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.

Sep

23

2012

89

FS 002| The Science Behind Brining - Four Part Video Lecture

By jacob burton

The Science Behind Brining Meat and How it Works - Video Lecture

If you're serious about being a great cook and producing a consistent product, brining is a technique you should not only use, but need to understand in intimate detail. Brining can be a complex subject, which is why this extensive resource page was created.

Jan

29

2014

7

FS 003| Guide To Gelatin

By jacob burton

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.

Nov

02

2014

0

FS 004| Guide to Agar Gels

By jacob burton

How to Make and Use Agar Gels - A Cooks Guide - Video Lecture

Agar is a gelling agent derived from red algae that is commonly used in Asian cuisine, modern kitchens, and as a substitution for gelatin in vegan and vegetarian recipes.

Mar

13

2015

19

FS 005| The Science Behind Pressure Frying

By jacob burton

The Science Behind Pressure Frying - How Does Preassure Frying Work?

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.

May

13

2014

5

FS 006| High Altitude Baking & Cooking: The Science, Tips & Tricks

By jacob burton

The Science of High Altitude Cooking - Video Lecture

Cooking at altitude can be intimidating for the uninitiated, but once you understand the basic underlying science, you'll never need another high altitude cook book again.

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Food Science 101