You may have noticed that it’s been more than a week since I posted about Week 2 of the food science course. Well, there was a grading glitch, so they pushed everything back two weeks, and with Christmas and all, it was very easy to take them up on their offer to be lazy. But…
The Science of Cooking: Harvard EdX, Week 2 (Sous Vide Eggs Lab)
Turkey and stuffing croquettes with a 62-degree egg Arne and I were pretty excited for the second week of our food science class, on temperature and heat. For our lab, we were going to play with sous vide cooking, a major darling of today’s chef’s, that I addressed briefly before when I made sous vide…
The Science of Cooking: Harvard EdX, Week 1 (Oven Calibration Lab)
How could I resist a free online cooking class with guest lectures from the likes of Momofuku’s David Chang, Flour’s Joanne Chang, and pioneering molecular gastronomist Ferran Adria? And featuring the work of famous food scientist Harold McGee? You know I couldn’t. So I didn’t. I signed up (and you can too, though the first…