Faber Science Food Academy, the first scientific cooking school, is to open in Milan. Taking the form of a 5-lesson symposium, the course will kick off on November 3rd, addressing a number of classic cooking issues from a purely scientific standpoint.
What chemical reactions take place when we cream a risotto, what are the right techniques to use and why do we do it?
Which amino acids and sugars are involved in the Maillard reaction?
How much of what we hear about searing meat is true?
When do the gaseous molecules of wine help to cook the perfect risotto?
How do you fry food and what temperature should you aim for to avoid reaching the infamous smoke point?
In short, a new way of discussing cooking in a thorough and detailed
yet light-hearted way with plenty of practical experience.
Science in the kitchen with exceptional teachers:
November 3rd 7.00 PM
Eggs Au Koque, theory and practice
Two-Michelin-star chef Marco Sacco will describe a number of methods for cooking eggs, a seemingly simple yet extremely difficult ingredient to manage, especially due to the different types of proteins contained in the white and in the yolk. Renowned for his Carbonara Au Koque, Sacco will explain the best way to handle eggs, for example in one of the most classic and consumed Italian dishes, pasta carbonara.
LESSON 2 – 3
November 10th 7.00 PM
Epistemology of pasta
A food and wine journalist but also a food scholar and historian, will dwell on the epistemology of pasta, explaining the evolution from ancient to modern cooking techniques, and describing the method for obtaining a simple yet perfect pasta dish.
November 17th 7.00 PM
A fully-fledged science studying the combination of ingredients and specific cooking processes and preparation procedures, some of which – such as those involving onions, fish and certain vegetables – can have a significant olfactory impact.
November 24th 7.00 PM
Chemistry of steak and stew
Author of the popular blog La scienza in cucina (Science in the kitchen). A chemist and researcher at the Department of Chemical and Environmental Sciences of the University of Insubria, Como, Bressanini has written several major bestsellers, such as La scienza della pasticceria (The science of pastry). Bressanini will describe the molecular process that takes place in meats that requires long cooking times, such as stews. Moreover, he will unravel the chemical mechanisms involved in cooking a steak or a hamburger
December 1st 7.00 PM
A member of the International Federation of Pastry, Orlando has recently helped to legitimise fried desserts, which have always been regarded with a hint of snobbery in the pastry world. During his lecture (Dumpling engineering), students will pick up a number of professional techniques, such as the best way to give body and elasticity to dough and, above all, the oils and temperatures to use case by case. The secret to frying lies in understanding the chemical processes involved and having the right technological equipment – and in this regard, a good extractor hood is, of course, essential.
The lessons of Faber Food Science Academy will be held at:
Via Bernardo Davanzati, 15 20158 Milano
The system that will be used for making payment is on site before the beginning of the lesson
(during the first lesson in case of purchase of all five classes).
Due to limited availability, we recommend you fill out the form to pre-register and check available places.
In this way you will receive a confirmation email about places’ availability.