1/ 'Science in the Culinary World' is a course for grown-ups/ children excited about understanding the finer details and underlying science concepts, and using this understanding to cook great dishes. bit.ly/CulSc2Contents Starts Jun 4- Register at bit.ly/CookingScience2
2/ Part 2 of this course (attending part 1 is NOT a prerequisite) starts Thu, June 4 and covers aspects like sensory evaluation (using ingredients like chocolate & cinnamon), the use of gels, foams and emulsions based on fruits & vegetables, and 2 approaches to baking a cake
3/ In Part 1 of the course, participants learned about the finer aspects of making a great Shrikhand- from making great hung curd (how to 'seed' it), how to powder cardamom (it's not trivial!), how to extract both flavour and colour from saffron, and how to thicken the Shrikhand
4/ to get the desired consistency....when you start understanding the principles involved, you can apply these to all kinds of cuisines and dishes!
Powdering cardamom is not trivial! Extract both flavour and colour from saffron bit.ly/CardamomSaffron
Powdering cardamom is not trivial! Extract both flavour and colour from saffron bit.ly/CardamomSaffron
5/ Thickening Shrikhand while enhancing taste bit.ly/ThickeningShri…
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