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
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2. Carbohydrates
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3. Fats
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4. Proteins
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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!
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6. Books
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7. modernistcuisine.com
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8. On Food And Cooking
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9. Ice cream recipe
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   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
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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
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