Science of Cooking with Dr Rachel Edwards-Stuart

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Science of Cooking with Dr Rachel Edwards-Stuart
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Image by Institute of Making
Food and Flavour scientist Dr Rachel Edwards-Stuart ran a demonstration on "Different Textures in The Kitchen, as exemplified by the simple egg". Rachel showed the versatility of the egg in cooking, whether it is in making mousses and emulsions, or how changing the temperature by a few degrees can produce textures that range from a rubber ball to a soft gel. Rachel is a scientist by training, but has worked with a number of experts in the Culinary field over the last few years including event food curators Bompas and Parr, French chemist Dr Herve This and well known chef Heston Blumenthal.

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