The scientific principles of our daily cooking. Researchers explain, with the help of professional cooks, how to prepare some simple recipes and the science that lies behind those procedures. Simple, but very scientific...
Chef: Joaquim Figueiredo *
11am
Everybody can do chocolate mousse!
The secret of a good chocolate mousse lies in the way the chocolate is melted and the tricks to obtain firm whipped egg whites... to explain why we shall be talking about things like the composition of chocolate, the temperature at which the chocolate melts, denaturation of proteins.
Paulina Mata, Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa
Pedro Brogueira, Departamento de Física do Instituto Superior Técnico
Luís Afonso, Departamento de Engenharia de Materiais do Instituto Superior Técnico
Some delicacies are the artwork of bacteria
During lactic fermentation, bacteria produce acids and flavors responsible for the preservation properties and the taste of cheese, delicatessen products, olives, yoghurt, kefir.
Maria da Conceição Loureiro Dias e Margarida Guerreiro, Departamento de Botânica e Engenharia Biológica do Instituto Superior de Agronomia
Adventures of water in a microwave oven
Traditional ovens heat everything. Microwave ovens only heat water. Microwaves cause an oscillation of polar molecules, producing an increase in the number of molecular collisions and in the temperature. Our food is heated and cooked by the heating of the water contained in food.
Pedro Brogueira, Departamento de Física do Instituto Superior Técnico
Lígia M. Saraiva, Instituto de Tecnologia Química e Biológica
2pm
So much science in a pastelinho de bacalhau (codfish croquette)!
Who would say that the secret of a good codfish fry lies in things like: inhibition of enzymatic activity, denaturation of proteins, surface tension, water evaporation and even Maillard reactions...
Paulina Mata, Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa
In a mayonnaise two enemies – water and olive oil – end up living together peacefully… lecithin, the nice emulsifier present in the egg yolk is the responsible for this miracle.
Paulina Mata, Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa
Margarida Guerreiro, Departamento de Botânica e Engenharia Biológica do Instituto Superior de Agronomia
Short term preservation using antioxidants
José António Lopes da Silva, Química Orgânica e de Produtos Naturais
Agroalimentares (Aveiro)
Science in farófias (egg whites – beaten and baked)
Formation and stability of foams made from the proteins of egg whites
José António Lopes da Silva e Pedro Vasco, Química Orgânica e de Produtos Naturais e Agroalimentares (Aveiro)
How to form a nice tasty cream using the proteins from the egg yolk
Maria da Conceição Loureiro Dias e Margarida Guerreiro, Departamento de Botânica e Engenharia Biológica do Instituto Superior de Agronomia
10am
Juices, jams, eggs, bacon, coffee and the unavoidable toothpaste afterwards: discover their secrets
Lígia M. Saraiva e António Lopes, Instituto de Tecnologia Química e Biológica
Yeast produces gas, making the dough light and tasty; gluten is responsible for the elastic properties of dough.
Maria da Conceição Loureiro Dias, Margarida Guerreiro, Departamento de Botânica e Engenharia Biológica do Instituto Superior de Agronomia
Emulsion inversion: from oil in water to water in oil.
Ivonne Delgadillo, Química Orgânica e de Produtos Naturais e Agroalimentares (Aveiro)
The secret lies in a chemical reaction between an acid and a base and in the control of the interactions among proteins…
Paulina Mata, Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa
2pm
Formation and stability of foams depend on the origin of the coffee beans and reflect their composition in polysaccharides.
Bruno Nabais, Química Orgânica e de Produtos Naturais e Agroalimentares (Aveiro)
Foams: from beer to dishwashing
Formation and stability of liquid foams
Bruno Nabais, Química Orgânica e de Produtos Naturais e Agroalimentares (Aveiro)
* Chef: Joaquim Figueiredo - Curriculum Vitae:
Graduated in France. Got the Academia Portuguesa de Gastronomia Award. He was nominated the best cook in 1998. He has worked as a cook in well-known restaurants in Lisbon. Presently he teaches at "Escola de Hotelaria e Turismo de Lisboa" and works as a consultant for the Portuguese Navy and "Pousadas de Portugal".