Food!
CELEBRATION STATIONS AND INFO
Beef Station: Sous Vide
Seafood Station
Dessert Station: Liquid Nitrogen Ice Cream
Beef Station: Sous Vide
- 129F is hot enough to break apart collagen, making meat tender
- Too cool for Maillard reactions & protein denaturing
- In vacuum sealed bag, so won’t dry out
- Braise it afterward, at temperatures hot enough for Maillard reactions at surface.
Seafood Station
Stabilize your Salad Dressing
- Guests receive test tubes of oil & vinegar dressing
- Add emulsifiers to stabilize it
- Mustard, Xanthan Gum, Guar Gum, Carageenans
- 2 Main choices for efficiency, others available for advanced experiments
- Centrifuge for quick tests of emulsifiers – no wait
- Science
- Polar vs Nonpolar Molecules
- Emulsifiers attach to both, keeping oil and vinegar mixed
Raspberry Druplets
- Freeze Raspberries with Liquid Nitrogen
- Break into individual Berries
Lemon Pearls
- Sodium Alginate is a polymer that mixes into liquids
- In the presence of Calcium ions, it cross-links, hardening
Risotto Station
Starches
- Starch is usually two polymers:
- Amylose: Structural
- Amylopectin – Gelatinous
- A good risotto has:
- Lots of Amylopectin in the sauce – physically extracting starches
- Nutty toasty goodness – chemical reactions from pan sauté
- Make it great
- Arborio Rice– lots of Amylopectin, little Amylose
- Extract Starch before toasting, add it back in after
Wireless Power Transfer
Science
- Move electricity in a wire, it acts like a magnet
- But…you can turn on and off! You can reverse it!
- Change a magnetic field around metal
- Electric generators use energy to move magnets past wires
- Alternating electricity in a induction stove makes electricity flow in the pan
Demos:
- Wireless Phone Charging
- Jumping Ring
- Induction burner lamp