Cook The Science - Emulsions and foams: The art of ice cream
Автор: Cook the Science
Загружено: 2025-04-10
Просмотров: 1807
For the fifth episode of Cook the Science, join Prof. Thomas Michaels and ice cream expert Elif Oskan for another amazing session of cooking and science.
Together, we explore the fascinating history and science of ice cream.
Learn from Elif how a good vanilla ice cream is made, and how to adapt the recipe to strawberry gelato, chocolate sorbet - or any other flavour!
Experience the smoothness of rapidly frozen liquid nitrogen ice cream and the amazing stretchiness of traditional Turkish "Maraş Dondurması" - bringing even our food processor to its limits!
Cook the Science is a public lecture series at the 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 Lukas Lienhard, all rights reserved.
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