TTC/Wondrium Sean Kahlenberg & Ted Russin Cooking Better with Science (2022)
Learn all about the Maillard reaction, an essential reaction between proteins and sugars responsible for flavorful browning. Soon, you’ll identify it everywhere: on the crust of bread fresh from your oven; on the surface of seared meat; and that crispy, browned chicken skin on your dinner table.
You can order this course and have it delivered in less than a day. Follow your chef to the kitchen and make pizza. File Size: 4.519 GB, Format File: 12 720p (MP4) + Guidebook (PDF
TTC/Wondrium – Sean Kahlenberg & Ted Russin – Cooking Better with Science (2022)
12 Lectures
Average time each is 30 minutes
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Course Overview
CookingIs it science or art? According to the greatest culinary chefs in the world, it’s both.
All of us know people who were born. with unique culinary talent—they never use recipes and rarely employ measuring spoons but seem instead to have a preternatural understanding of flavor, texture, and aroma. These chefs can transform a pantry with a few leftovers and make a meal out of nothing. Even though you’ve been there for the whole time, you are still not sure how it happened.
You can now learn the secrets of great chefs. You can amaze your family and friends by becoming a great chef with science and practice with You will be able to use your newfound skills and knowledge to create delicious meals that nourish the body, and the soul.
Discover the secret world of great chefs with two experts, Sean KahlenbergAssistant Professor of Culinary Art at The Culinary Institute of America in Hyde Park (New York). Ted Russin, Acting Dean of the CIA’s School of Culinary Science and Nutrition In Cooking Better with ScienceTheir combined expertise will help you navigate the world of leveraging science to cooking with More finesse
►The Science of Pizza◄
Follow your chef to the kitchen and make pizza. Although it may seem simple, the science behind making pizza is complex and fascinating. Garnished with The colors of the Italian flag make the pizza Napoletana the most iconic of all pizzas. It was originally created by Queen Margherita, Savoy, during her 1889 visit to Naples. Little has changed since then about this delicious pizza. Only topped with Simple tomato sauce, fresh mozzarella and basil leaves have made it a favorite of many people across Italy and all over the globe for generations.
Chef Kahlenberg’s savvy instruction, you will see how easy it is to turn fresh milk into curds that are heated and stretched to make mild, smooth, fresh mozzarella. Combine with Basil and simple homemade pizza sauce make the perfect toppings for pizza. Learn how Chef Kahlenberg Make pizza dough, and discover the many ways that you can make it your way. Step by step-By-step instructions, you’ll see that it’s easier and less time-It is more time-consuming than you think and tastes so much better.
After making your pizza with Chef Kahlenberg, turn to the CIA’s culinary laboratory where Dean Russin His magic works for him. Dean begins with a brief overview of proteins and covalent bonds. Russin He takes us through the lab and explains the science behind stretching. Learn how a culinary scientist uses a texture analyzer to perform an extensibility test.-You can make this version right at home in your own kitchen. You can make the perfect pizza dough with careful consideration of flour, sheer force and time.
Most pizza dough requires the help of gluten and yeast to rise to chewy perfection, and we’ll return to the lab to consider these critical components of pizza dough. Although gluten is what allows dough to stretch when we mix it, it’s yeast that gives rise and flavor. This is the single.-The common name for the fungus is “stink fungus”. Saccharomyces cerevisiae, or brewer’s yeast, acts through time and fermentation for bold flavor profiles and thick, chewy crusts. You’ll learn the correlation between time and flavor to see why some restaurants keep their pizza dough in a cooler for up to five days before baking.
It is possible to begin experiments by understanding the science behind both yeast and gluten. with Pizzas made from your own dough with You will find bold flavors, textures and aromas. Your growing knowledge of yeast and gluten will help you bake a variety of breads, including whole-wheat.-To make the perfect naan, use wheat loaves
►A Perfect Chicken Dinner◄
What are some ideas for what I can make tonight? Is there a dish that’s easy, delicious, and savory my family would love? Yes! The roast chicken is always a great choice. Elegant enough for company, but inexpensive enough for every day, the humble chicken seems to do it all—if you know how it’s done. Chef Kahlenberg You will be taken to the kitchen to learn the secrets to restaurant chicken. You will learn how to cook your chicken, from seasoning and tying to carving and serving. Find out what restaurants do to ensure chicken is tender and evenly roasted. What sides go well with it. with chicken; and how to prepare those sides from scratch, including carrot purée, broccoli, pan gravy, and sherry gastrique.
Once you’ve mastered how to make a delicious chicken dinner, then it’s time to look at the science behind the magic. How can we turn cold, raw chicken to a culinary delight of gold?-Brown skin and juicy, warm meat are the hallmarks of bursting. with What are the flavors and aromas? Heat, enzymes, proteins, coenzymes, glycogen, anaerobic respiration, and resulting acid—learn the metabolic processes from the muscle contraction of freshly butchered meat to its final transformation into perfectly cooked food on the table.
Learn more about the Maillard Reaction, an essential reaction of proteins and sugars that produces flavorful browning. Soon, you’ll identify it everywhere: on the crust of bread fresh from your oven; on the surface of seared meat; and that crispy, browned chicken skin on your dinner table. Follow Dean. Russin This article explains how Maillard browning works together with You can use the flour proteins to create a flavor sauce for your pan gravy. It is an insight into one fundamental reaction in cooking.
►Paella Mixta◄
Originally, it was prepared and served in a large shallow pan called an a paellaThis Spanish classic dish is a result of Valencia, a Spanish city on the Mediterranean coast. The MixtaMixte paella is a combination of short and long.-You can use it to make rice, bread, pasta, meats, sausages, and vegetables. It is also colored with vibrant yellow saffron. This is Spanish comfort cuisine at its best. Let Chef Kahlenberg Let’s start with the basics of paella.-cooked vegetable sofrito, short-Rice grain cooked into a “pie” You can use a flavorful broth to cook your meats and vegetables. Even how to cut an artichoke will be explained! Season your paella with Garnish with a pinch of salt and pepper. with Chop parsley. Invite your family to the table, and then serve the dinner directly from the pan. with Take a bite of lemon. This is your home!-The best way to bring your family together is with cooked food.
Once you are done eating, make sure to clean up the pan.You can return to the lab and learn more about starch (and vegetables), which are two essential components of paella. First, Dean Russin Rice, the ideal vehicle to transport the carbohydrate-rich carbohydrates within each grain, is explored. Consider various rice types’ different processing and cooking methods and study each variety’s sensory and nutritional attributes. The final step is to explore heat and time in relation with vegetable moisture and subsequent texture. Learn how vegetables store water and how heat levels impact that storage. Also, learn about the flavor and texture of different cooking methods. This is a great opportunity to reflect on your learning.-You will be able to use this knowledge to improve your understanding of the ingredients and method used in making paella mixta.
►Eggs Three Ways◄
All eggs are not created equal. The three recipes presented merge styles from around the world, but also challenge your knowledge about egg cooking—as well as your understanding of chemistry and cookery! Although eggs are easy to prepare, their presence in the kitchen is essential. Join Chef Kahlenberg in the kitchen to learn how to prepare a divine and rustic tortilla española, a light and savory Gruyère and Parmesan cheese soufflé, and a world-class salmon benedict with creamy béarnaise sauce. All three recipes can be used for breakfast, lunch, and dinner. These three dishes are an admission into the culinary program if you used to consider yourself more of an avid foodie than an expert.
The majority of store-Eggs purchased appear uniform in size, shape and color. This is deceiving. The pH of eggs can vary from seven to nine for those just laying eggs. Eggs that have been laid for a while may be as old as a week. Return to the lab to witness experiments that will expand your understanding of egg texture and viscosity and how they are affected both by the pH of the egg and the presence of potatoes and oil in our tortilla española.
Texturally, a béarnaise sauce and a soufflé could not be more different. They are both made from eggs, which is amazing. In our final episode, learn that the integration of either lipids, in the case of the béarnaise, or air, for the soufflé, determines their structure. Keep your soufflé from collapsing and your béarnaise sauce from breaking by getting a deeper understanding of the nature of eggs.
►Bring Your Expertise Home◄
You will find inspiration and delight in the expert guidance of our culinary professionals, no matter what level you are at cooking. These lessons open up new avenues for cooks to explore their interests and expand their skills. Join Chef Kahlenberg Dean Russin They will introduce you to the science behind the delicious recipes.
