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The Science offoodby

Prosenjit SanjayKumar

7th December 2012

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What do I do?

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What is cooking?

The process of using heat to prepare foods forconsumption.

Frying is cooking in hot oil;

sauting is cooking in a small amount of oil;

stir-frying is a Chinese technique of fryingquickly in small amounts of oil in a wok;

deep frying is completely submerging the foodin large amounts of fat.

Stewing refers to cooking slowly in a smallamount of liquid in a closed container.braising, in which meat is first browned, thencooked slowly in a small amount of liquid in acovered pan.

Poaching is cooking food in liquid below theboiling point, while

steaming is cooking food that has been placedabove boiling water.

Roasting means baking in hot dry air, generallyin an oven. Baking

Broiling

Barbecueing

Scrowling pilchards(only in Cornwall!)

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Raw food movement

Its all salad stuff!

The science of curing

food/Pilchards/Gravadlax

Make pickles and jams

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Activity/science of friction

How to deseed chilli

without using a knife?

How to deseed Pomegranate like a Chef?

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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

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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 cidermaking/

Hestons banger anyone?

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The Science of Christmas

Stuffing or no stuffing!

What makes a good mulled wine, is patience!

What did Christmas pudding taste like beforethe discovery of spice?

Flaming pudding

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Wine/honey tasting

Tea tasting

Taste vs Flavour

Is Pasteurised milk/egg

tastier?

Slow food Movement

The audacity of taste

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Setting the world right!

Climate change and

food security

Eating seasonally

Ayurveda the Indian way of life

The future of food production technology

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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.

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Questions we have?

Can science eradicate hunger?

Is food memory just a matter ofnostalgia?

What is mood food? Does food tastebetter when we are happy?

Role of nutrition in modern food

scape.

Penny for a thought!