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Chemist and culinary enthusiast Olga Zanegina will led gastro-lecture “Temperature: The Invisible Ingredient of Taste” in Barev Arev restaurant on June 14.
The evening will feature a unique format that combines short lecture segments with a multi-course dinner.
Topics will explore:
• How heat treatment of food shaped human evolution
• The impact of temperature on taste and aroma perception
• Why boiling an egg is serious science
• How just a few degrees can change the outcome of cooking meat
• The reactions and processes behind heating and cooling ingredients
• The crucial role of temperature in pastry and dessert making
• Ideal serving temperatures for different dishes and drinks
A few simple experiments that can easily be repeated at home are also envisaged.
Details are available at the link:
https://www.facebook.com/events/564067376770606?active_tab=about
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