- Page 1 and 2: Physics of Cooking Dave Weitz Harva
- Page 3 and 4: Jose Andres
- Page 5 and 6: Jose Andres
- Page 9: Ferran Adria Cooking and Science
- Page 15 and 16: A science class Based on cooking Mo
- Page 17 and 18: A team of teachers Cooking and Scie
- Page 19 and 20: The crowds 700 students signed up f
- Page 21 and 22: Mathematics Review Here is a warm-u
- Page 23 and 24: Mathematics Review Here is a warm-u
- Page 25 and 26: The lab
- Page 27 and 28: The lab
- Page 29: The Equation of the Week Clap when
- Page 34 and 35: Bill Yosses White House Pastry Chef
- Page 36 and 37: Cooking an egg Liquid Solid
- Page 38 and 39: Phases of water A macro-scale view
- Page 40 and 41: What is temperature A scientific de
- Page 42 and 43: Cook an egg Solidify it Frozen Boi
- Page 44 and 45: Protein Denaturation & Coagulation
- Page 46 and 47: Sous vide eggs Novel textures are p
- Page 48 and 49: What about other parameters Effect
- Page 50 and 51: Phases of water Melting/boiling poi
- Page 52 and 53: Pressure (atm) Phases of Water Soli
- Page 54 and 55: Pressure (atm) Applications of the
- Page 56 and 57: Pressure (atm) Applications of the
- Page 58 and 59: Applications of the Phase Diagram R
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Super cool dessert
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Elasticity: Applications to mouthfe
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Elastic constant of a material Intr
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Elasticity of a hard-boiled egg
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Measurement Elasticity of faux shar
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Calculation Elasticity of hard-boil
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Calculation Elasticity of hard-boil
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Calculation Elasticity of hard-boil
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Gels Mainly water
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Gel is made from polymers Chains of
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Entropy of polymers leads to elasti
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Polymers can cross-link to form a g
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Equation of the week Elasticity of
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Spherification: Diffusion-limited g
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Spherification Yogurt spheres
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Internal view of spherification She
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Diffusion equation Diffusion time i
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Time scale for spherification Diffu
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Inverse spherification Ca 2+ soluti
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Mayonnaise Water and oil can create
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Formation of emulsions Droplets of
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Surfactants stabilize emulsions Sur
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Concentrated emulsions are solids T
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Elasticity, E Elasticity as a funct
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Foams: Liquid + Gas = Solid
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Foam production Incorporate air int
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Role of surfactants Proteins, starc
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Foam production Incorporate air int
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Foam production The resulting produ
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Elasticity, E Elasticity as a funct
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Molecular viewpoint Ice is in a low
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Molecular viewpoint The interface c
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Above melting point More molecules
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Solutes lower the melting point Alc
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Example: Ramos Gin Fizz Egg whites
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Microscopic structure of ice cream