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kenjilopezalt.com. James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4][5][6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General ...
Both distilling (2, left) and receiving (8, right) flasks are round-bottom flasks. Round-bottom flasks (also called round-bottomed flasks or RB flasks) are types of flasks having spherical bottoms used as laboratory glassware, mostly for chemical or biochemical work. [1] They are typically made of glass for chemical inertness; and in modern ...
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Air-free techniques refer to a range of manipulations in the chemistry laboratory for the handling of compounds that are air-sensitive. These techniques prevent the compounds from reacting with components of air, usually water and oxygen; less commonly carbon dioxide and nitrogen. A common theme among these techniques is the use of a fine (10 0 ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Food sampling. Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present.
Condenser (laboratory) A distillation setup using a Liebig-type condenser (the tilted double-walled tube at the center). A liquid (not visible) in the flask at left is heated by the blue mantle to the boiling point. The vapor is then cooled as it goes through the inner tube of the condenser. There it becomes liquid again, and drips into the ...