Science and Cooking Course Team, HarvardX
This is a guest post from the HarvardX Science and Cooking Course Team.
One week ago, El Celler de Can Roca was named the world’s best restaurant. When producing HarvardX’s latest MOOC, Science and Cooking, we were fortunate enough to visit this top restaurant and watch Joan Roca and his brother Jordi Roca prepare beautiful dishes. In Week 3 of Science and Cooking, you will watch Joan and Jordi Roca create these dishes, and we will explain how they depict phase transitions. You will see a rotary evaporator in action and puzzle with us as we watch aromatic water remain liquid below 0 degrees Celsius, only to instantly crystallize into ice when it’s added to an elegant dessert.
In the first week of the course, we feature top chef Daniel Humm, Chefs’ Choice Award 2015 recipient, whose Eleven Madison Park in New York was named the 5th best restaurant in the world. Daniel asks the question, “Where is the acid?” and we answer with videos about food molecules, flavor, and pH.
Photo (above): Joan Roca, owner and Executive Chef of El Celler de Can Roca
We’re featuring over 20 guests including:
- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen
- Dave Arnold, head of the bar, and food and drink research company Booker and Dax in NYC .
- Christina Tosi, chef, owner, and founder of Milk Bar in NYC and a new judge on MasterChef
- Dominique Crenn, chef and owner of Atelier Crenn in San Francisco
- Nathan Myhrvold, author of Modernist Cuisine
- José Andrés, president of the Jose Andres Thinkfood Group and restaurants Jaleo and Minibar in Washington D.C.
Each week, you’ll go into your own kitchen to experiment – weighing a cup of flour, cooking the perfect egg without an immersion circulator, or making flan and molten chocolate lava cake. Just as Daniel Humm asks his own scientific question, “Where is the acid?”, we ask you to come up with your own question or questions about science and cooking with a final project. Last year, we were amazed by the creativity of the questions – from the effect of salt on the rising of sourdough to perfecting recipes for macarons and the difference between macaroon and a macaron. We look forward to being amazed by your experiments as well!
Join us to learn the science behind these recipes and become a better cook in your own home in the process. This exciting 10-week course starts on June 17, 2015.
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