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Good morning, look at this egg is my breakfast! Maybe it can bother you with color or shape but it has nothing unusual!! I have only contaminated the egg yolk with truffle flavored salt , has a strange effect on the egg because after the impact the salt start to hydrate the yolk and at the same time contaminate the egg with truffle flavor. you can see it very clearly with this photo! Incredible strength of the salt, so with aramatizate salts you can transform the taste of eggs. It's a very easy experiment that you can do at home with your children to make understand how the structure of salt works in food!. Why Egg?? because the egg is the beginning of everything!! . . . . #cheflife #chefsalvatorecuomo #scienceandcooking #salvatorecuomo #egg #salt #サルバトーレクオモ #foodscience #cookingexperiment #kidscooking #eggs (presso Manila, Philippines) https://www.instagram.com/p/ByOg5yvlpFN/?igshid=698tkemq74gr

#cheflife #chefsalvatorecuomo #scienceandcooking #salvatorecuomo #egg #salt #サルバトーレクオモ #foodscience #cookingexperiment #kidscooking #eggs

For their final project in “Science and Cooking: from Haute Cuisine to the Science of Soft Matter,” freshmen Ava Hampton and Simone Chu experimented with different modernist thickeners in an effort to find a recipe that would create iconic “raindrop cakes” that would keep their shapes for longer than a few minutes. They settled on carrageenan, a thickener derived from seaweed that has a low enough elastic modulus so the cakes stayed firm but could still melt in a diner’s mouth. Hampton said the project taught her the value of experimentation. “Sometimes, even if something is called for in a recipe, it is not necessarily the most effective method. With food, especially newer recipes, there is a lot of experimentation that can be done,” she said. “There is no guarantee that what is in practice is the best way to do something.”⠀ #Harvard #HarvardSEAS #LifeatSEAS #students #project #scienceandcooking #science #experiment #cooking #dessert #raindropcake (at Harvard John A. Paulson School of Engineering and Applied Sciences)

#raindropcake #harvardseas #students #scienceandcooking #experiment #project #harvard #science #cooking #dessert #lifeatseas

Students (from left) Sean Henson, Liam Gavin, Theo Mendez, and Pierce O’Donnell use a helium tank to inflate a sugar balloon during the project fair for “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” The complicated recipe for the balloons, which uses a number of modernist thickeners, was pioneered by a three Michelin star restaurant in Chicago. The students set out to replicate the recipe using ingredients common to every home kitchen—corn starch, corn syrup, sugar, gelatin, and water. “With just five or 10 minutes of prep, you can be blowing up balloons that are actually edible,” said Mendez, A.B. ’19, an applied math concentrator. “We did this with the goal of trying to engage young chefs and make the recipe more accessible to a broad audience.”⠀ #Harvard #HarvardSEAS #PhotoFriday #LifeatSEAS #students #project #cooking #scienceandcooking #sugar #dessert #recipe #experiment (at Harvard John A. Paulson School of Engineering and Applied Sciences)