lecture note

Yes, I went to the lecture tonight, featuring Dan Barber.

Although his subject matter is very nerdy, I still find it very interesting and inspiring. I got home late so I’ll have to write up the summary tomorrow.

Other points of interest, youtube videos of this semester’s lectures are being posted – http://seas.harvard.edu/cooking

Harold McGee and Dave Arnold will be doing an additional lecture this Thursday at Jefferson 250, talking about the Science of Cocktails. You must register to get a seat (it is free though). Unfortunately, I was unable to write down the exact URL to register. I only remember that it was via surveymonkey.  I will not be attending because I have class that night.

 

EDIT:  Thanks to a reader, here’s the URL to register for a seat for Thursday.
http://www.surveymonkey.com/s/KY52SQK

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5 thoughts on “lecture note

    • Thanks, Joe! I hope you get to attend, and let me know how the lecture goes. I am taking a photography class on Thursday nights this semester, so I can’t make it.

  1. どういたしまして。The lecture was fun. A lot of demos with liquid nitrogen, fire, and carbon dioxide.

    We got to try 5 drinks:
    – bourbon & clarified banana juice
    – carbonated gin & clarified grapefruit juice
    – clarified scotch & apple
    – red hot ale: caramel, cognac, beer, lemon juice, orange bitters, salt, cinnamon
    – vodka, pumpkin syrup, & orange bitters

    Some interesting points:
    – carbon dioxide is more soluble in alcohol than in water, so you need to use higher pressure when carbonating alcoholic drinks
    – when you mix water and alcohol the result is: more viscous, higher in temperature, lower in volume (than the sum of the two individually), higher in aroma/flavor
    – chilling comes from the melting of ice. you can’t have chilling using ice without dilution.
    – the faster you shake a drink, the quicker it gets cold. how you shake it and the size of the ice is irrelevant to the result.
    – when stirring a drink, the result is usually warmer and less diluted. the size of the ice and rate of the stirring makes a difference.

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