Physics of Cooking - Boulder School for Condensed Matter and ...

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Mathematics Review Here is a warm-up: [orders of magnitude] Odds of getting into SPU 27 300/697= 43% Odds of getting into Harvard ~ 10%
Mathematics Review Here is a warm-up: [orders of magnitude] Odds of getting into SPU 27 300/670= 44% Odds of getting into Harvard ~ 10% Odds of getting a reservation at El Bulli: 8000/2000000 = 0.5%
Page 1 and 2: Physics of Cooking Dave Weitz Harva
Page 3 and 4: Jose Andres
Page 5 and 6: Jose Andres
Page 9 and 10: Ferran Adria Cooking and Science
Page 14 and 15: A science class Based on cooking
Page 16 and 17: Michael Brenner
Page 18 and 19: Wide coverage in the press
Page 20 and 21: Mathematics Review Here is a warm-u
Page 24 and 25: Why I took the course
Page 26 and 27: The lab Recipe of the week
Page 28 and 29: On Food and Cooking Harold McGee Th
Page 33 and 34: Bill Yosses
Page 35 and 36: What is cooking
Page 37 and 38: Phases transitions: A Physicist’s
Page 39 and 40: Phases of water A Micro-scale View
Page 41 and 42: Cook an egg Solidify it Frozen
Page 43 and 44: Molecular structure of proteins Ass
Page 45 and 46: New ways to cook: Sous Vide
Page 47 and 48: Phase transitions in food Egg in te
Page 49 and 50: Effect of Pressure What about other
Page 51 and 52: Phases of water Melting/boiling poi
Page 53 and 54: Pressure (atm) Applications of the
Page 55 and 56: Applications of the Phase Diagram P
Page 57 and 58: Pressure (atm) Applications of the
Page 59 and 60: Super cool dessert
Page 61 and 62: Super cool dessert Clap when you se
Page 63 and 64: Elasticity of a spring Hooke’s La
Page 65 and 66: Elasticity of a hard-boiled egg
Page 67 and 68: Elasticity of a hard-boiled egg
Page 69 and 70: Calculation Elasticity of faux shar
Page 71 and 72: Calculation Elasticity of hard-boil
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Calculation Elasticity of hard-boil
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Elasticity of a cooked steak Depend
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Elasticity of a gel Ex: bouncing ge
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Gel are mainly water But behave lik
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Polymers chains form a network Enta
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Microscopic view Deformations in th
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Sodium alginate gel Cross link with
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Spherification: a use of gelation G
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Spherification: Direct Alginate dro
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Random walk in two-dimenions Motion
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Time scale for spherification Diffu
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Inverse spherification Form thin la
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Emulsion: Mixing oil and water
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Emulsion: Drops of one fluid in ano
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Formation of emulsions Droplets of
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Surfactants stabilize emulsions. Am
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Emulsions can be solids Compressed
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Elasticity, E Elasticity as a funct
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Example: beer foam Gas becomes trap
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Foam: Bubbles of gas in a liquid Em
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Foam micro-structure There are seve
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Foam: Mix compressed gas with fluid
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Elasticity, E Elasticity as a funct
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Cocktails: Cooling and Dilution
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Molecular viewpoint Ice is in a low
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Equilibrium: at melting point The s
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Above melting point More molecules
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Heat energy leaves the liquid phase
Page 129 and 130:
Encore: Ice cream Foams, emulsions,
Page 131:
Phase diagram of salt water At 0°C
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Physics of Cooking - Boulder School for Condensed Matter and ...

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