science in the kitchen, @lanewaylearning

ice cream making workshop, march 2013

Transcript

1. Laneway Learning: Science in the kitchen 12 March 2013, Maia Sauren maia.sauren@gmail.com @sauramaia 1 Tuesday, 12 March 13
2. Carbohydrates 2 2 Tuesday, 12 March 13
3. Fats 3 3 Tuesday, 12 March 13
4. Proteins 4 Tuesday, 12 March 13
5. What food bugs need to grow aka what you can control Temperature – human body range Acidity – sugar, salt, lemon juice, vinegar Water content - dehydrate Oxygen – seal with oil Something to eat – nommy food …and of course, presence of bacteria! 5 Tuesday, 12 March 13
6. Books 6 Tuesday, 12 March 13
7. modernistcuisine.com 7 Tuesday, 12 March 13
8. On Food And Cooking 8 8 Tuesday, 12 March 13
9. Ice cream recipe 9 Ingredients 5 egg yolks 500ml cream 70g sugar 3-5 tbsp vanilla essence 100g dark chocolate (for chocolate ice cream) Method • Bring cream to the boil • Stir in sugar, let it cool • Meanwhile, beat the egg yolks • Add the cooled cream mix to the yolks a little at a time, beating all the while • Return to the pot, add vanilla essence, and simmer until thickened • Melt chocolate, stir into ice cream mixture (for chocolate ice cream) • Cool to room temperature • Freeze while stirring (using ice cream maker, or ice & salt and elbow grease) Text 9 Tuesday, 12 March 13
10. Thank you! molecular  structures: h3p://bioweb.wku.edu/courses/biol115/wya3/biochem/carbos.htm h3p://cccmkc.edu.hk/~sbj-­‐chemistry/98-­‐99%20S.6%20Project/Ester/fats%20and%20oils_bo3om.htm protein  folding: h3p://www.youtube.com/watch?v=swEc_sUVz5I h3p://intro.bio.umb.edu/111F98Lect/folding.html 10 Tuesday, 12 March 13