Joanne Chang 2022: The Science of Sugar

Автор: Harvard John A. Paulson School of Engineering and Applied Sciences

Загружено: 2023-01-11

Просмотров: 6464

Описание: Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at https://www.edx.org/course/science-an... and https://www.edx.org/course/science-co...
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
Science & Cooking Lecture Series 2022

Не удается загрузить Youtube-плеер. Проверьте блокировку Youtube в вашей сети.
Повторяем попытку...

Joanne Chang 2022: The Science of Sugar

Доступные форматы для скачивания:

Скачать видео

Информация по загрузке:

Скачать аудио

Похожие видео

Tracy Chang: The Science of Hand Pulled Noodles

Tracy Chang: The Science of Hand Pulled Noodles

Наука о сладостях — кипящий сахар

Наука о сладостях — кипящий сахар

Рецепт петуха в вине — классическая французская кухня

Рецепт петуха в вине — классическая французская кухня

The Science of Sugar - Joanne Chang

The Science of Sugar - Joanne Chang

Joanne Chang and her Flour bakery empire | Bold Types

Joanne Chang and her Flour bakery empire | Bold Types

Наука о карамели

Наука о карамели

How a Chemist Makes the Softest Bread You'll Ever Eat

How a Chemist Makes the Softest Bread You'll Ever Eat

The science of ice cream, Dr. Maya Warren

The science of ice cream, Dr. Maya Warren

I FINALLY understand the Maillard reaction

I FINALLY understand the Maillard reaction

Flour's Famous Sticky Buns

Flour's Famous Sticky Buns

Химия печенья — Стефани Уоррен

Химия печенья — Стефани Уоррен

Bakistry: The Science of Sweets | Lecture 9 (2012)

Bakistry: The Science of Sweets | Lecture 9 (2012)

How to make LIQUID SPHERES | Easy Molecular Gastronomy

How to make LIQUID SPHERES | Easy Molecular Gastronomy

Time and temperature in cooking

Time and temperature in cooking

Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014

Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014

Тестируем Самую Умную Ворону в Мире

Тестируем Самую Умную Ворону в Мире

How does flour affect bread's texture?

How does flour affect bread's texture?

"The Bertinet Method: Slap & fold kneading technique" with Richard Bertinet

Наука темперирования шоколада

Наука темперирования шоколада

Science of browning reactions

Science of browning reactions