Creamy Vanilla Ice Cream and Perfect Custards
In this video you’ll learn to make Crème Anglaise, the custard that is frozen into ice cream. A custard is basically just a mixture of a liquid — typically milk and cream — that’s thickened by mixing it with eggs and gently cooking it. Recipe using 36% Heavy Cream (see video) 120g sugar60g corn syrup510g […]
Food Molecules Lecture
This is a recording of one of the introductory lectures in my food science class. It’s a high-level overview of all the food molecules and some basics about how they function. This lecture gives a basic introduction to organic chemistry specifically related to food molecules and also covers redox reactions, free radicals and antioxidants, sugars […]
Ceviche
Ceviche is a raw seafood dish that relies on the chemical reaction between fresh fish (or shellfish) and an acidic marinade (commonly citrus juice) to “cook” (denature) the proteins. Thanks to its bright flavor, vivid appearance, and simplicity, it has become a beloved staple in many coastal regions of Latin America, most famously Peru. Archaeological […]