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

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Phases <strong>of</strong> water Melting/boiling points at different pressures 1.50 atm 1.00 atm 0 °C 112 °C 0.76 atm 0 °C 100 °C 0 °C 92 °C Temperature
Phases <strong>of</strong> water Melting/boiling points at different pressures 1.50 atm 1.00 atm 0 °C 112 °C 0.76 atm 0 °C 100 °C 0 °C 92 °C Temperature
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 22 and 23: 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: Effect of Pressure What about other
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
Page 73 and 74: Calculation Elasticity of hard-boil
Page 75 and 76: Elasticity of a cooked steak Depend
Page 77 and 78: Elasticity of a gel Ex: bouncing ge
Page 79 and 80: Gel are mainly water But behave lik
Page 81 and 82: Polymers chains form a network Enta
Page 83 and 84: Microscopic view Deformations in th
Page 85 and 86: Sodium alginate gel Cross link with
Page 87 and 88: Spherification: a use of gelation G
Page 89 and 90: Spherification: Direct Alginate dro
Page 91 and 92: Random walk in two-dimenions Motion
Page 93 and 94: Time scale for spherification Diffu
Page 95 and 96: Inverse spherification Form thin la
Page 97 and 98: Emulsion: Mixing oil and water
Page 99 and 100: Emulsion: Drops of one fluid in ano
Page 101 and 102:
Formation of emulsions Droplets of
Page 103 and 104:
Surfactants stabilize emulsions. Am
Page 105 and 106:
Emulsions can be solids Compressed
Page 107 and 108:
Elasticity, E Elasticity as a funct
Page 109 and 110:
Example: beer foam Gas becomes trap
Page 111 and 112:
Foam: Bubbles of gas in a liquid Em
Page 113 and 114:
Foam micro-structure There are seve
Page 115 and 116:
Foam: Mix compressed gas with fluid
Page 117 and 118:
Elasticity, E Elasticity as a funct
Page 119 and 120:
Cocktails: Cooling and Dilution
Page 121 and 122:
Molecular viewpoint Ice is in a low
Page 123 and 124:
Equilibrium: at melting point The s
Page 125 and 126:
Above melting point More molecules
Page 127 and 128:
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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