A Tasting of Culinary Science—Water & Hydrogen Bonds

Описание: The science behind cooking doesn’t need to make you feel like you’re drowning. Quite the contrary…in the kitchen, water is your friend. Understanding water and its interactions is crucial to the cooking process, and this video helps break it all down for you. You’ll learn the basic principles of water in food systems—including hydrogen bonding, polarity, and changes of phase—and some of the best ways to use it in your cooking.

Learn more: https://www.ciachef.edu/cia-culinary-...

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.