Cook the Science - Gelation: Wobbly physics on your plate | Markus Stöckle & Thomas Michaels
Автор: Cook the Science
Загружено: 2024-12-27
Просмотров: 1107
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This is the third episode of Cook the Science. Join Professor Thomas Michaels (ETH Zürich), modernist chef Markus Stöckle (Rosi) as well as ETH lecturer Horst Adelmann for this wobbly show about gelation.
Jellies are fascinating pieces of matter: They are (somewhat) solid, yet consist mostly of water. Together, we explore how this is possible, what gelling agent are best for your home kitchen - and how to make the ideal mashed potatoes.
Cook the Science is a public lecture series at ETH Zurich, where top chefs and scientists explore the scientific secrets of cooking. For more exciting content, visit our website (https://www.ethz.ch/cookthescience) and follow us on Instagram ( / cookthescience.ethz .
Don't miss this delicious journey into the science of cooking!
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Thumbnail image by Ornella Cacace Photography, all rights reserved.
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