COOKING WITH SCIENCE #FCL18: STORY & OUTCOME

Kostas2

About me

Hi everyone I’m Kostas, one of the many event organisers of FCL18. My event was “Cooking with Science: From molecular gastronomy to gourmet cooking”. I’m a PhD student, with a background in Electronics & Electrical Engineering. Nothing to do with cooking!

Why I got involved in the Festival

The Festival was an opportunity to change people’s attitude towards cooking!

Food science is a hobby and passion of mine. It has changed the way I cook, or even shop for food. You read product labels with a different understanding! I wanted to share the things I’ve learned with others.

The science-part is surprisingly fascinating, touching upon soft-matter chemistry and physics. The cooking-part is a platform to express creativity. Such themes are at the heart of the Festival of Creative Learning. Not to mention, you literally get to taste your creations!

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“Tasting our creations”: Super-creamy ice-cream using dry-ice and thickening agents

Cooking with Science: A workshop

The event’s theme was “how scientific principles lead to better cooking”. More than just demonstrating science using cooking. Each recipe started with an overview of the science and equipment, followed by participants doing the cooking. We used thermometers, scales accurate to 0.1 milligram, and some unusual ingredients. Here are some highlights:

Chocolate-flavoured modernist mousse: We discussed thickening agents and viscosity, then used Xanthan Gum to make a mousse.

Carotene butter using a centrifuge: We explored emulsions and emulsifiers, then used carrot juice to make carrot butter. This was a tough recipe, but we had fun using a DIY-centrifuge made out of a salad-spinner.

Orange juice fluid-gel: The gooiest part of the day. We discussed gelling agents and the peculiar case of fluid-gels, which are something between a liquid and a solid. The gel tasted better than it looked.

Super-creamy ice-cream: Everyone’s favourite! We discussed ice crystal formation and its impact on ice-cream texture, then we made some very tasty ice-cream and churned it using dry-ice.

Impact & future plans

Running this event for the first time was quite challenging. Some of the recipes were at an experimental stage. I can only applaud the amazing work of the participants, who kept going even when things got messy (literally!). In the feedback, most participants said they picked up new skills, and planned to try out some of the recipes at home. I am hoping that some may develop a passion for food science.

I hope to use all I’ve learned to run more events like this. Cooking gets people’s attention, so it is perfect for public engagement and outreach. I’d like to try this out in science festivals.

While organising the event, I met people from various Schools and Institutes throughout the University. Several showed interest in working together to run more food science events or mini research projects. Fingers crossed, cross-disciplinary collaborations may be coming up.

Future events will be announced through my social media and blog (scicooking.blogspot.co.uk).

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The incredible cooking squad of day two

Kostas Bantounos

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