Food Science 101
Summary: Having a deep understanding of food science is one of the best ways to take your cooking to the next level. Traditional cooking is filled with so much culinary dogma that it is sometimes hard to tell the difference between fact and fiction. This video series was created to take a deeper look behind the science that makes great food possible.
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- Artist: StellaCulinary.com
- Copyright: StellaCulinary.com
Podcasts:
Secondary brining ingredients and how to speed up a brine are discussed.
In part three of our brining video series, we go over how to calculate a gradient style brine.
In part two of this video we talk about how brining works, why dry salting meat helps it retain moisture while being cooked, and the three different strategies for brining; dry rubs, gradient brining and equilibrium brining.
In part one of our four part video series on brining, we discuss what a brine is and how it works through diffusion and not the more common explanation of osmosis.
Understanding the emulsification process and it's underlying science.
The difference between emulsifiers and stabilizers and how the work.
The definition of an emulsion and what makes them possible.
