Name: 2014年科學與烹飪公眾講座系列之《酸在哪裡？ (Where is the Acid?, Science and Cooking Public Lecture Series 2014)
Uploaded: 2021-01-14T05:55:03.000Z
Duration: 55 min 51 s
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So this is, remarkably enough, week 11 of this lecture series.

And we're very happy this week to have Daniel Humm from Eleven Madison Park.

And he will give a lecture called Where is the Acid?

But before he does that, you have to put up with me.

So we have a fun game here in Science and Cooking.

We have a fun game in Science and Cooking.

So I mean, of course the way you play the game of Guess

the Food is that you all know that there are major molecules of food.

There's water, which is not listed on the food label.

And if you look at those and you look at the percentages of the various things,

So you guessed the vegetable oil instead of olive oil because it was all fats.

The question I want to raise is what else is important for food?

That is, what else is important in a recipe other than this?

I mean, look, if you have a jar of water, right?

The number of molecules per liter in that jar of water is enormous.

There's about 10 to 25 molecules of water that's in a liter of water.

But it turns out that-- and this is the idea

I want to leave you with before I turn this over Daniel--

is that oftentimes there are ingredients in a recipe which

are very, very low concentrations, but yet are extremely important for taste.

And just to demonstrate this, here is a typical recipe for lemonade.

And the question is, what makes it taste like lemonade?

So in fact, the acid that's in the lemons is called citric acid.

And the citric acid is this complicated formula, this chemical formula.

And the main point of it is that acid is something that

So an acid releases protons, which are H pluses, which go into water.

So even water, there are protons that are in water--

And the concentration of them is one part in 10 to the seven

of the moles per liter, which is more than 1 10 millionth.

It's like, 1 over 550 millionth of the molecules that are in water

But yet they are critically important for taste.

This is what I want to tell you, that even though there's so few of them,

And when you see Chef Daniel do magical things with acids, then in fact,

he's adding so few protons that if all of you in this room

were water molecules, there wouldn't be one of you is a proton in the dish

But yet they're critically important for taste.

And you can control them by playing with things that Chef Daniel will play with.

And I was going to turn it over to Chef Daniel.

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2014年科學與烹飪公眾講座系列之《酸在哪裡？ (Where is the Acid?, Science and Cooking Public Lecture Series 2014)

taste

flavor

water

food