HarvardX: Elasticity & texture of Food

Why does a well-done steak have a different texture than a rare one? Professor Dave Weitz explains what elasticity means, and how you can measure a food’s elastic modulus. From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx — Subscribe to our …

HarvardX: Thickening Agents in Cooking

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx Professor Dave Weitz introduces the four main classes of thickeners, and how each can be used to produce a thicker liquid. — Subscribe to our channel: www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1 — Sign up for emails about …

Real Stories: Secrets of the Royal Kitchen

Check out our new website for more incredible documentaries: HD and ad-free. goo.gl/LwMcmY Former Royal Chef Graham Newbould who was once a chef on the Royal Yacht Britannia for the Queen reveals what goes on in the kitchens of the famous House of Windsor. From TV suppers at Buckingham Palace, …

HarvardX: How a Rotary Evaporator Works

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”: www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx Chef Joan Roca, from El Cellar de Can Roca, demonstrates how manipulating pressure can allow him to separate unique flavor compounds from the foods that they are in. Professor Michael Brenner explains the …

HarvardX: The Effect of Pressure on Phase Transitions

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”: www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx How do changes in pressure affect boiling and freezing points? Professor Michael Brenner and chemistry demonstration expert Daniel Rosenberg investigate how changes in pressure can cause materials to exhibit unusual phase behaviors. — …

HarvardX: Science of Chocolate Phases

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx Have you ever wondered why it can be so difficult to work with chocolate, or why old chocolate begins to turn gray? Professor Michael Brenner discusses how cocoa butter molecules pack together to …

Julia Child & More Company: Summer Dinner

Julia Child & More Company episode ‘Summer Dinner’, featuring cooked salmon steaks, new potatoes, chicken livers, and savarin. This episode of ‘Julia Child & More Company’ is all I have, so there will be no further uploads of this series here.

Gordon Ramsay’s Recipes for a Better School Lunch

We’ve pieced together some of our favourite recipes from the channel into one Back to School special – tell us below what your perfect school lunch is? Gordon Ramsay Ultimate Fit Food: amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon’s channels: …