New ETH Vorlesung: Wissenschaftler kochen jijammen mit Gastronominnen

New Vortragsreihe an der ETH Zurich

Wenn es im Hörsaal nach zarter Buttersauce reed

«Cook the Science» is a new, not the same version, the kitchen and food products with the wisdom they bring together. Kürzlich war premiere.

Published at 11:52 am

After the theory is focused on the Graubünden chef Rebecca Clopath in Unisaal Safrannudeln, he will pimpt with several Saucen and Kräutern.

Photo: Rahel Zuber

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In Kurze:

Physics professor Thomas Michaels has started the study “Cook the Science” at ETH Zurich.
Rebecca Clopath said Hitze’s final outcome on the Lebensmittelproces.
The Veranstaltung combines Wissenschaftspräsentationen mit Kochvorführungen for grossem Publikum.
Zukünftige Veranstaltungen planen Diskussionen über Brotbacken und weitere kulinarische Geheimnisse.

It may be that Thomas Michaels ended up in Essen and Kochen. But the common Tessiners are not there yet, who can enjoy a good Lasagna. When you are in your house, it is often or in the brutal time of the woman, weiss is auch, which are the most important principles.

Michaels is an assistant professor of physics in the department of biology at ETH Zurich, specialized area and living material. “One of the most interesting themes, where you can play a big role,” says Er. Denn: In der Küche you can see most things during a Zisch party and a piece of cake.

Make it last longer with a «Kochshow»: Thomas Michaels.

Photo: Rahel Zuber

Schon longer is von een kochshow met zijnschaftlichem Background geträumt, Michaels said. Deshalb has found the so-called “Cook the Science” experience in his life. Premiere of the war during the ETH-Hauptgebäude. Vorbild is the American Harvard University, since 2011 with the publication «Science and Cooking»-Lektionen.

«Cook the Science» started with the first project of Art in Europe. With the help of the Zürcher Spin-offs Tastelab, if the Schnittstelle swiss der Wissenschaft und der Foodszene versteht, Thomas Michaels could help the right Gäste aus der Gastroszene aufbieten. The English language will be expanded. For the last reading ist Jens Jung, Gründer der Zürcher Bäckerei John Bakervorgesehen. In November there was a discussion with Thomas Michaels about elastic and the miracle of the loaves. It is one of the most important jewels in a theoretical and a practical part.

Die Gündner Gastköchin labor gern am Feuer

Rebecca Clopath started “Cook the Science” the first time she got it. Bei der Premiere Steht das Thema Hitze in Zentrum. The freshness can be found in nature at the Biobauernhof Taratsch in the Bundnerischen Lohn, where the Nahrungsmittel from the area is no longer used. They bought a family member and sold nothing more in Lohn, son of Schweiz Foodevents. “Esswahrnehmungen” is no longer necessary.

Rebecca Clopath is a cheerful Lohn-tätig. It’s a matter of traveling and a regularity of dinner dates.

Photo: Ornella Cacace.

When looking for an ETH explosion at his little Pfannen and Topfeen, and it is a matter of no Feuer. Trotzdem is the Anlass University of Applied Sciences. When a scientist is in dialogue with a chef, it becomes a Berufsstolz. “My job is the best, it is a gift,” says Clopath as Michaels in the Laufe des Abends.

350 Leute sitzen im grossen Saal, der bis auf den letzten Platz besetzt ist. A few gastronomic names come from the largest part of the ETH-Umfeld.

The theoretical part is very valuable

Thomas Michaels started with the theoretical part. When the temperature is higher, Michaels, among other things, as the molecule is heated up, is more likely to get in the way.

Professor Thomas Michaels is interested in some of the protein associated with Hitze products.

Photo: Rahel Zuber

Based on a recipe that Rebecca Clopath, after boiling the pill – in a baked lager -, the professor explains that moist proteins – they find in the pill – release chemical reactions during the Zuführung of Hitze. Das Öl functions as Hitzetransfer.

As the temperature of the Maillard reaction increases

The Kochreaktionen will reach the Maillard-Reaktion (benannt nach dem gleichnamigen Wissenschaftler). It is a matter of 140 degrees of inexplicable Aromen en der Bräunungseffekt. “That’s passion, when a steak is cooked and fried or a kaffeebohn is prepared,” says Michaels.

It is not the case that organic compounds from the Maillard reactions do not occur. If you use Pyrrole, you will die a nussigen gesmack solution.

If the theoretical part is not so smart, it is practical – it is brilliant and exciting. Denn Michaels is a more charming Redner, who starts with his hat, man alone in his formal chats. Was auch jedes Mal passionert.

Dann is Rebecca Clopath dran. The air is bad, the Feueralarm has failed, it is the right butter: a white beurre, a butter sauce with shallots, prepared on a kochplatte with Rebecca Clopath. Prepared Zutaten in plastic boxes.

The kitchen has achieved one goal while combining another with a pils cream, a white beurre and a fresh kräutern combination. Raw textures look like this, that’s how they are. For a cozy Pilze in the Pfanne. «Was for a beautiful Geräusch», said. If you see the molecular structure, the heat moves even more, in a frosty direction, the bank says.

Creation by Rebecca Clopath: Safrannudeln garnished with Kräutern and Nüssen.

Photo: Rahel Zuber

Derweil works with Thomas Michaels as a Koch assistant. «Pack your umbrellas!’, pack a rain cover, meint there, when the white clouds rührt and befürchtet, it’s a matter of spritzing. It doesn’t take long for a student to have a rain shower. Laughter. Rebecca Clopath was a stellt fest, that saw the head of the lusty Orten, and that they bought a hat.

Ben Ende Stehen Die Leute Noch Eig vor Dem Dozententisch und Wollen Unter Anderem Die Kräuter Aus Den Bündner Bergen Beschnuppern.

Food is always visible. Auch im Hörsaal.

Nightest «Cooking science»-End: Am 12.11. with Jens Jung (Gründer John Baker), am 3.12. mit Markus Stöckle, Koch und Inhaber Restaurant Rosi, ETH-Hauptgebäude (beschränkte Platzauswahl). Am 24.11. Let Thomas Michaels put the Vortrag “Das Geheimnis des Kochens” in the Rahmen of the Erlebnissonntags.

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Claudia Schmid ist Ressortleiterin Stadtleben at «Tages-Anzeiger» in Zürich-Ressort. This post is about Zürcher Gastronomy and Stadtfänomene.More information

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