Science Cooking From Haute Cuisine to Soft Matter Science |
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Name |
~Science & Cooking From Haute Cuisine to Soft Matter Science |
DOWNLOAD Copy Link |
Total Size |
4.4 GB |
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Total Files |
281 |
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Hash |
FDD139D4BB889984995BEC5DD6D404905712F98C |
/.../01 COURSE WELCOME AND OVERVIEW/ |
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7.0 KB |
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41.3 MB |
/.../02 WELCOME FROM HAROLD MCGEE/ |
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1.9 KB |
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15.0 MB |
/.../03 WELCOME FROM JOSE ANDRES/ |
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4.3 KB |
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55.4 MB |
/.../04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I/ |
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12.2 KB |
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66.2 MB |
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37.9 KB |
/.../05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/ |
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15.1 KB |
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88.8 MB |
/00 Introduction/ |
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33.1 KB |
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7.7 MB |
/.../SPU27x V2 syllabus_files/ |
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0.0 KB |
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22.5 KB |
/.../01 ABOUT DANIEL HUMM/ |
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2.2 KB |
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20.8 MB |
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197.2 KB |
/.../02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/ |
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14.6 KB |
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80.8 MB |
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159.2 KB |
/.../03 HOW MANY MOLECULES ARE THERE_ MOLES/ |
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10.3 KB |
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42.0 MB |
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159.2 KB |
/01 Week 1/04 FLAVOR/ |
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6.0 KB |
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35.5 MB |
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159.2 KB |
/.../05 PH AND DANIEL HUMM/ |
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7.1 KB |
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55.6 MB |
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159.2 KB |
/.../06 PH AND DANIEL HUMM PART 2/ |
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4.0 KB |
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33.7 MB |
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159.2 KB |
/.../07 WHY EQUATIONS_/ |
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146.6 MB |
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21.6 KB |
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159.2 KB |
/.../09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/ |
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21.0 KB |
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144.7 MB |
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65.3 KB |
/.../10 TF VIDEO_ PROTEIN FOLDING/ |
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18.2 KB |
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26.7 MB |
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29.1 KB |
/.../01 ABOUT DAVE ARNOLD/ |
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260.4 KB |
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21.8 MB |
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2.5 KB |
/.../02 WHAT IS COOKING_/ |
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13.2 KB |
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63.7 MB |
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127.3 KB |
/.../03 COOKING WITH HEAT_ WOOD AND OVENS/ |
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47.5 MB |
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127.3 KB |
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7.2 KB |
/.../04 EQUATION OF THE WEEK -- HEAT/ |
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16.8 KB |
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71.0 MB |
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127.3 KB |
/.../05 THE PERFECT EGG/ |
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38.2 MB |
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5.6 KB |
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127.3 KB |
/.../06 LIQUID NITROGEN (SPECIFIC HEAT)/ |
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39.6 MB |
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5.9 KB |
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127.3 KB |
/.../07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/ |
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61.3 MB |
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11.5 KB |
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127.3 KB |
/.../08 LATENT HEAT _ COCKTAIL SHAKING/ |
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7.5 KB |
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38.3 MB |
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127.3 KB |
/.../09 HAROLD MCGEE_ ENERGY/ |
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7.4 KB |
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35.0 MB |
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203.7 KB |
/.../10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/ |
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31.5 MB |
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5.6 KB |
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127.3 KB |
/.../11 ORIGIN OF THE 4 4 9 RULE/ |
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82.5 MB |
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21.4 KB |
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127.3 KB |
/.../01 ABOUT JOAN ROCA/ |
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2.8 KB |
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28.4 MB |
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180.6 KB |
/.../02 ABOUT DAN SOUZA/ |
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1.5 KB |
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9.8 MB |
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199.3 KB |
/.../03 INTRODUCTION TO PHASE TRANSITIONS/ |
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11.2 KB |
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52.3 MB |
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203.7 KB |
/.../04 EQUATION OF THE WEEK/ |
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14.0 KB |
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71.3 MB |
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203.7 KB |
/.../05 PHASE TRANSITIONS OF FATS/ |
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11.6 KB |
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49.4 MB |
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203.7 KB |
/.../06 THE SCIENCE OF ROTOVAPS/ |
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8.1 KB |
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41.3 MB |
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203.7 KB |
/.../07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/ |
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11.8 KB |
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74.1 MB |
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203.7 KB |
/.../08 ICE CREAM AND FREEZING POINT DEPRESSION/ |
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5.8 KB |
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31.9 MB |
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203.7 KB |
/.../09 LEMON CLOUD (ROCA DESSERT)/ |
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3.3 KB |
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31.1 MB |
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203.7 KB |
/.../10 DEMO_ LIQUID CARBON DIOXIDE/ |
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1.6 KB |
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13.3 MB |
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203.7 KB |
/.../11 SOUS VIDE ANEMONE/ |
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7.7 KB |
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115.4 MB |
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203.7 KB |
/.../12 SOUS VIDE EGGS/ |
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4.0 KB |
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66.1 MB |
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203.7 KB |
/.../13 SOUS VIDE SOLE/ |
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6.1 KB |
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90.0 MB |
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203.7 KB |
/.../14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/ |
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50.1 MB |
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4.6 KB |
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203.7 KB |
/.../15 HAROLD MCGEE_ PHASES/ |
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12.4 KB |
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31.3 MB |
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203.7 KB |
/.../16 HOW TO DERIVE U=CKT/ |
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38.0 MB |
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11.9 KB |
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203.7 KB |
/.../01 ABOUT MARK LADNER/ |
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2.4 KB |
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32.2 MB |
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221.8 KB |
/.../02 ABOUT BILL YOSSES/ |
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1.8 KB |
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14.2 MB |
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174.1 KB |
/.../03 ABOUT NATHAN MYHRVOLD/ |
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15.2 MB |
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2.7 KB |
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170.8 KB |
/.../04 WHAT IS ELASTICITY_/ |
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9.7 KB |
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48.3 MB |
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118.7 KB |
/.../05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/ |
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6.9 KB |
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41.3 MB |
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118.7 KB |
/.../06 AMERICA'S TEST KITCHEN_ STEAK/ |
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4.9 KB |
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28.2 MB |
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118.7 KB |
/.../07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/ |
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13.8 KB |
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105.0 MB |
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118.7 KB |
/.../08 MARK LADNER_ THE ELASTICITY OF DOUGH/ |
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8.1 KB |
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55.1 MB |
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118.7 KB |
/.../09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/ |
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8.2 KB |
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57.6 MB |
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118.7 KB |
/.../10 CANDY APPLE_ MICROSCOPIC VIEW/ |
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11.8 KB |
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60.8 MB |
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118.7 KB |
/.../11 HAROLD MCGEE_ ELASTICITY/ |
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8.0 KB |
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22.8 MB |
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203.7 KB |
/.../12 TRACY CHANG_ 1_1_1_1 CAKE/ |
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1.8 KB |
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12.3 MB |
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118.7 KB |
/.../13 NATHAN MYRHOLD ON ELASTICITY/ |
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15.1 KB |
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90.9 MB |
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118.7 KB |
/05 Candy/01 SOLUBILITY/ |
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14.4 KB |
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77.3 MB |
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157.1 KB |
/.../02 STAGES OF SUGAR/ |
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5.4 KB |
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46.3 MB |
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157.1 KB |
/.../03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/ |
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30.5 MB |
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3.2 KB |
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157.1 KB |
/.../04 YOSSES CANDY APPLE/ |
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3.2 KB |
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32.7 MB |
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157.1 KB |
/.../05 YOSSES SORBET/ |
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1.0 KB |
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11.3 MB |
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157.1 KB |
/.../01 ABOUT JOSÉ ANDRÉS/ |
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4.3 KB |
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55.4 MB |
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147.1 KB |
/.../02 ABOUT DOMINIQUE CRENN/ |
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2.2 KB |
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22.8 MB |
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237.7 KB |
/.../03 INTRODUCTION TO GELATION/ |
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8.5 KB |
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46.0 MB |
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126.4 KB |
/.../04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/ |
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20.3 KB |
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65.3 MB |
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126.4 KB |
/.../05 JOSÉ ANDRÉS_ PARMESAN EGG/ |
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4.4 KB |
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42.0 MB |
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126.4 KB |
/06 Week 5/06 SPHERIFICATION/ |
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8.8 KB |
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49.1 MB |
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126.4 KB |
/.../07 RANDOM WALK AND THE EQUATION OF THE WEEK/ |
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24.0 KB |
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149.3 MB |
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126.4 KB |
/.../08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/ |
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12.6 KB |
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70.6 MB |
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126.4 KB |
/.../09 HAROLD MCGEE_ GELATION/ |
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17.1 KB |
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50.5 MB |
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203.7 KB |
/.../10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/ |
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4.6 KB |
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40.5 MB |
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126.4 KB |
/.../11 JOSÉ ANDRÉS_ CLEMENTINES/ |
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5.0 KB |
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56.1 MB |
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126.4 KB |
/.../12 JOSÉ ANDRÉS_ STRAWBERRY/ |
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2.4 KB |
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23.0 MB |
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126.4 KB |
/.../13 ATK_ SCRAMBLED EGGS/ |
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11.2 KB |
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57.7 MB |
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126.4 KB |
/.../14 JOSÉ ANDRÉS_ RAVIOLI/ |
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4.7 KB |
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49.3 MB |
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126.4 KB |
/.../15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/ |
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4.8 KB |
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44.9 MB |
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126.4 KB |
/.../16 JOSÉ ANDRÉS_ LEMON CHICKEN/ |
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5.9 KB |
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45.4 MB |
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126.4 KB |
/.../01 Review Exponents/ |
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14.2 KB |
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79.9 MB |
/.../02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/ |
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7.0 KB |
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30.9 MB |
/.../03 BOND TYPES/ |
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4.6 KB |
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26.8 MB |
/.../04 CHEMICAL REACTIONS/ |
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13.2 KB |
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68.4 MB |
/.../01 HAROLD MCGEE ENERGY/ |
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7.4 KB |
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35.0 MB |
/.../02 HAROLD MCGEE PHASES/ |
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12.4 KB |
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31.3 MB |
/.../03 HAROLD MCGEE ON ELASTICITY/ |
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8.0 KB |
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22.8 MB |
/.../04 HAROLD MCGEE GELATION/ |
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17.1 KB |
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50.5 MB |
/.../05 HAROLD MCGEE HEAT TRANSFER/ |
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22.2 KB |
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53.6 MB |
/.../06 HAROLD MCGEE VISCOSITY/ |
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14.5 KB |
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38.6 MB |
/.../07 HAROLD MCGEE EMULSIONS/ |
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20.0 KB |
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49.1 MB |
/.../08 HAROLD MCGEE FERMENTATION/ |
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18.8 KB |
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52.2 MB |
/01/ |
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1.2 MB |
/02/ |
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4.9 MB |
/03/ |
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3.0 MB |
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1.2 MB |
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2.2 MB |
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2.2 MB |
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2.2 MB |
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4.5 MB |
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1.5 MB |
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1.6 MB |
/05/ |
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1.6 MB |
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1.6 MB |
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4.0 MB |
/07/ |
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1.2 MB |
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994.2 KB |
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997.3 KB |
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264.1 KB |
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1.4 MB |
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1.4 MB |
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1.0 MB |
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1.6 MB |
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1.0 MB |
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319.0 KB |
/08/ |
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264.9 KB |
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365.6 KB |
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91.1 KB |
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73.8 KB |
/09/ |
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628.4 KB |
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646.7 KB |
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645.7 KB |
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633.2 KB |
/Book-Science & Cooking A Companion to the Harvard Course/ |
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9.1 MB |
Total files 281 |
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