Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
Видео Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011) канала Harvard University
Видео Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011) канала Harvard University
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Gelation | Lecture 6 (2011)](https://i.ytimg.com/vi/JiIEEkCmXAU/default.jpg)
![Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series](https://i.ytimg.com/vi/3A7R2S6GgTQ/default.jpg)
![Food Texture and Mouth Feel | Lecture 5 (2011)](https://i.ytimg.com/vi/uGeomU9wIlU/default.jpg)
![Precision cooking: enabling new textures and flavors | Lecture 2 (2011)](https://i.ytimg.com/vi/pGY0HO61Vzo/default.jpg)
![The Epic of Gilgamesh, Lecture by Andrew George](https://i.ytimg.com/vi/Rd7MrGy_tEg/default.jpg)
![The Science of Paella | Lecture 6 (2012)](https://i.ytimg.com/vi/dp_ye3sTE_c/default.jpg)
![Modernist Cuisine at Home | Lecture 11 (2012)](https://i.ytimg.com/vi/HNqeSzH6qY8/default.jpg)
![Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015](https://i.ytimg.com/vi/1s1xJgEUX-o/default.jpg)
![Warp Drive and Aliens: Bryan Gaensler Public Lecture](https://i.ytimg.com/vi/fzweIEvN8sc/default.jpg)
![Working with Modern Thickeners | Lecture 5 (2012)](https://i.ytimg.com/vi/x53RVsbbtLI/default.jpg)
![Where is the Acid?, Science and Cooking Public Lecture Series 2014](https://i.ytimg.com/vi/oqRRZD9OT0E/default.jpg)
![The Many Faces of Chocolate | Lecture 3 (2011)](https://i.ytimg.com/vi/HS263kcm8Jc/default.jpg)
![Sous-vide Cooking: a State of Matter | Lecture 2 (2010)](https://i.ytimg.com/vi/1bzzJNM_wAg/default.jpg)
![Corey Lee: A Menu at Benu: A Look at Texture and Mouthfeel](https://i.ytimg.com/vi/sXifJNavX6c/default.jpg)
![Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014](https://i.ytimg.com/vi/LslRNTifMsw/default.jpg)
![Bakistry: The Science of Sweets | Lecture 9 (2012)](https://i.ytimg.com/vi/1VfUdxXcR_8/default.jpg)
![Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)](https://i.ytimg.com/vi/TH9R0J36n7w/default.jpg)
![Mixing the Unmixable | Lecture 7 (2011)](https://i.ytimg.com/vi/vSwwVIIJawU/default.jpg)
![Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)](https://i.ytimg.com/vi/E0v32jYkSi0/default.jpg)
![Sustainable Energy - Without the Hot Air with David MacKay](https://i.ytimg.com/vi/GFosQtEqzSE/default.jpg)