CAN FOOD SCIENCE HELP ME BECOME A BETTER COOK? YES!!!
You’ll learn concepts you see every day but never knew! Food Science explains why food does what it does, it even takes the mystery out of the mystery ingredients like BHT, BHA, sodium ascorbate, sodium erythorbate, and modified corn starch. Learn the science behind them all, including what they are, where they come from, and especially what they’re doing in your food! With your new Edible Knowledge you can move to the next level of cooking creations! It’s Knowledge You Can Eat!
TAUGHT BY PROFESSIONAL FOOD SCIENTISTS
How It Works…
SHORT 30-60 MINUTE SELF-PACED COURSES DESCRIBING ONE FOOD EACH
I take a food and pick it apart. From ingredients to processes that make the food possible, whether in your kitchen or a food production facility!
COMPRISED OF 3-7 MINUTE LONG VIDEO LESSONS
Each course is a series of short video lessons on each ingredient or process. Ingredient lessons describe what the ingredient is, where it came from, and what it does in the food…even the mystery ingredients! Process lessons describe the science behind what’s happening while food is being made. From smoking bacon to rolling out pie dough to cooking vegetables, you’ll learn it all!
ALMOST ALL COURSES INCLUDE RECIPES WITH VIDEO
When a course covers a food made in the kitchen, you can make it if you want! You’ve already learned the Edible Knowledge, now let’s covert that into Knowledge You Can Eat! Step-by-step videos are included helping you jump to the next level of cooking.
AT LEAST ONE NEW COURSE ADDED EACH MONTH!
Lots of courses already, at least one new course added each month, and 150 in the works, you have lots of Edible Knowledge to in your future!
Plus…I take requests!
EXAMPLES: 6 OF THE 38+ COURSES AVAILABLE NOW…GET ACCESS TO ALL BY SUBSCRIBING!
CHOCOLATE
19 lessons, including a history of chocolate, cocoa, fat science, cocoa butter, cocoa vs. cacao, chocolate liquor, lecithin, flavors, fermentation basics, conching, and chocolate types. Learn how all these ingredients work together to produce a treat loved around the world!
LENGTH: 65 minutes, plus lessons on making chocolate at home!
ROAST TURKEY
10 lessons, including Sodium Phosphate- what is is and what it does in our food; White Meat vs Dark Meat: what’s the difference; Gelatin – what it is, where it comes from, and what it does in our food; Roasting Meat Science; and Time and Temperature are the Trick to Keeping You From Getting Sick.
LENGTH: 1 HOUR, including the bonus lesson on gravy!
CRANBERRY SAUCE
8 lessons, including Cranberry Sauce Science, Corn Syrup and High Fructose Corn Syrup (HFCS); Pectin: what it is, how it’s made, and how it works
LENGTH: 28 minutes, including step-by-step how to videos
PUMPKIN PIE
14 lessons, including Evaporated and Condensed Milk: what’s the difference, and how are they made?; Salt…where does it come from?; Eggs – we know all about them, right? Not so fast…; White Sugar – specifically, sucrose…where does it come from?; Nutmeg – where it comes from, and how it gets to our kitchens!; and Custard Science.
LENGTH: 1 hour, 15 minutes, including about 30 minutes of bonus lessons including Awesome Whipped Cream, Toasted Pumpkin Seeds, and Processing Pumpkin!
SANDWICH COOKIES
17 lessons (there’s lots of stuff in sandwich cookies) including a history of sandwich cookies; Flour…bleached, unbleached, enriched…what’s the difference?; Cocoa; Fat Science – Lipids; Canola Oil; Lecithin; Baking Soda; Calcium Phosphate; Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what’s the difference?; TBHQ, BHT, and BHA: what are they, and what are they doing in my food?; and Rotary Molding – Making Cookie Wafers.
LENGTH: 1 hour, 20 minutes
BACON
11 lessons, including Raising Pigs, Sodium Phosphate; Sodium Erythorbate; Sodium Nitrite; Meat Curing Science; and Meat Smoking Science.
LENGTH: 46 minutes, including a bonus lesson on 4 ways to cook bacon!
