The Science of food by Prosenjit Sanjay Kumar

7th

December 2012

What do I do?

What is cooking?
The process of using heat to prepare foods for consumption. Frying is cooking in hot oil; sauting is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat. Stewing refers to cooking slowly in a small amount of liquid in a closed container. braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan. Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven. Baking Broiling Barbecueing Scrowling pilchards(only in Cornwall!)

Raw food movement

Its all salad stuff! The science of curing food/Pilchards/ Gravadlax Make pickles and jams

Activity/science of friction
How to deseed chilli without using a knife?

How to deseed Pomegranate like a Chef?

What is the fuss about vegetarianism?

To meat or not to meat? The science of fasting? Tenderizing meat/ methods The science/significance of resting meat

Molecular gastronomy

H2O the simplest form of Chemistry in food! Boil in the bag vs Sous Vide Is food science making this a safer eating world? The science behind bread and cider making/

Hestons banger anyone?

The Science of Christmas

Stuffing or no stuffing!

What makes a good mulled wine, is patience!

What did Christmas pudding taste like before the discovery of spice?

Flaming pudding

The audacity of taste

Wine/honey tasting Tea tasting Taste vs Flavour Is Pasteurised milk/egg tastier?

Slow food Movement

Setting the world right!

Climate change and food security Eating seasonally

The future of food production technology

Ayurveda the Indian way of life

Interesting facts
!Mustard is an emulsifier which can stabilize a mixture of two or more unbendable liquids
such as oil and water; added to Hollandaise/mayonnaise sauce (What is emulsification?)

!! Apples, onions, and potatoes all have the same taste. Try this: Pinch your nose and take a bite
!!!Beer is a popular ingredient in batter for deep fried foods since the protein in beer provides browning and produces a light, crisp, dry batter when cooked !!!!Strawberries are the only fruit which has its seeds on its outer skin.

Questions we have?
Can science eradicate hunger? Is food memory just a matter of nostalgia? What is mood food? Does food taste better when we are happy? Role of nutrition in modern food scape.

Penny for a thought!