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(1) Presentation(s)

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Lun. 27/05/2019 11:00 Salle des Cours 10.01

Colloquium
VARLAMOV Andrey (Institute of Superconductivity and Innovation Materials (SPIN-CNR), Italy)
Physicists in the kitchen

Sommaire:

How heat propagates in media, what is the difference between pizza baking in the traditional wood oven and in the electric one, why tastes of the boiled meet and the grilled one are so different, what is the difference in the physical processes of heat transfer during steaming of Chinese dumplings and their cooking in boiling water, why is it possible to cook meat stripes in a "hot pot" in ten seconds, while baking a turkey requires several hours, how scientifically calculate cooking time of the soft-boiled duck egg and spaghetti, why cin-cin with crystal glasses filled by sparkling wine is not accompanied by nice canorous sound, why vodka usually contains around of 40 % of alcohol, why professional barman varies the degree of coffee beans grounding depending on weather, and many other questions of surrounding gastronomic universe are discussed in this lecture.


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Pour plus d'informations, merci de contacter Vladimirova M.