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kryptos1

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    Westwood Hills, KS
  1. Thanks J. The classes I have taken on here are pretty hardcore (for me...had to relearn physics) and people from several countries.....its a great challenge and social event at the same time.
  2. kryptos1

    Easter Menus

    Local Leg of Lamb....simple Robushon recipe
  3. I have done a few of these few courses and they are very very good. https://www.edx.org/courses/HarvardX/SPU27x/2013_Oct/about?utm_source=edX+Course+Announcements+Mailing+List&utm_campaign=56368a559e-More_new_courses_from_edX3_28_2013&utm_medium=email ABOUT SCIENCE & COOKING: FROM HAUTE CUISINE TO SOFT MATTER SCIENCE Science & Cooking brings together top chefs and preeminent Harvard researchers to explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa. During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe. Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià. To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course — after all, in what other science course do you get to eat your lab? COURSE INSTRUCTORS Michael Brenner Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface. David Weitz David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology. Pia Sörensen Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.
  4. My cousin did several small commercial fishing boats and they had a chef one time who had ready made meals in a pressurized jar (like gumbo) then beef/chicken in vaccume sealed with marinades. They would eat up the fresh veggies/fruit first like mentioned before then canned veggies if needed. Also came with rice (seasoned differently) or butter/garlic/olive oil noodles. They were out like 2 weeks at a time and not picky eaters, so that seemed to work out. I would think the glass may have been a risk to breaking but he didn't mention anything.
  5. Congrats! You took out 2 fantastic chefs! I am doing the whole hog butchering in April there at Local Pig. I think I met you at a sausage making class there over a year ago. Funnel cakes are a family favorite.....congrats!
  6. That is what the manual says but I have a 19 quart cooler (something like that) and it works great (I also put Styrofoam on the top)....some of the big contributors on here who reviewed the product also use larger container. It has a pretty strong pump. I don't know factually the temperature if the temp is maintained in every square inch of that though.
  7. I have had a great experience with the SideKic and use it frequently. I turned on 3 of my friends to it and they all have worked out great.
  8. Boulevard Pale Ale or Wheat.....they even make a pale ale mustard which is really freaking good (deviled eggs have never been the same). We used to have a company called Flying Monkey but they went out of business.....maybe because my cousin and I kept doing the brew tour every saturday for free beer. I also like the Abita Pecan Harvest and Hoegaarden.
  9. Wow this is very helpful...had no idea the microwave and oven was used. The 2 Cajun/Creole books I have just use the pan on medium heat....sounds like there is a better and easier way. Thanks all!
  10. I have always done Roux on medium to medium/low heat and takes 15-25 minutes depending on the color of course. I have just watched a video with someone who takes 2 hours to make roux on very low heat and does not stir very often....apparently "this is how its done in New Orleans." Are there flavor differences between frequently stirred roux at medium/medium-low temps and a very low temperature made roux? Just guessing but if its a function of time and temperature, does it chemically come out the same in the end? Thanks! (yea not a fun topic, but its got me curious)
  11. I had a good laugh with that one!!!!! She is always boozing it but yea a buzz and the mute button help when watching.
  12. I hate to say this but Walmart had a set of Paula Dean pots/pans, high heat stuff, and knives on super sale which I bought for camping in the RV (well RV is kinda camping). I figured the price was right and wouldn't worry about ruining them on camp fires and such......they have held up remarkable well. The iron skillet gets a lot of use when camping as well. My wife worked at Pottery Barn Kids part time and we got a 40% discount at Williams Sonoma so we loaded up the home with the top end stuff there thinking they would last for decades.
  13. Kansas City River Market had them for the same $15/box as last year. They were picked yesterday morning and still a little damp.
  14. Spanish Mackerel is great cooked and sashimi....really like that Copper River Salmon here in KS is great fresh but $35/lb, so I usually just get a little 4oz portion. Fresh river trout while in Colorado is a favorite as well
  15. I just did some at 140F/60C for 46 hours and turned out fall off the bone good. Glad you brought this up...I have some chicken breasts that are already sealed up and was curious if I could just use that.
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