Harvard Online | Science of browning reactions @HarvardOnline | Uploaded 6 years ago | Updated 10 hours ago
From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry):
https://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 Carme Ruscalleda, of Restaurant Sant Pau in Barcelona, demonstrates how caramelization can create the unique texture and flavor of the desert Crema Catalana, and Dr. Pia Srensen explains how both caramelization and Maillard reactions can create new flavor compounds in foods.
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From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry):
https://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 Carme Ruscalleda, of Restaurant Sant Pau in Barcelona, demonstrates how caramelization can create the unique texture and flavor of the desert Crema Catalana, and Dr. Pia Srensen explains how both caramelization and Maillard reactions can create new flavor compounds in foods.
Subscribe to our channel: https://www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1
Sign up for emails about new courses: https://harvardx.link/email
HarvardX courses on edX: https://www.edx.org/school/harvardx
Harvard University's online courses: https://online-learning.harvard.edu/
HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.
