Texture and Mouthfeel in Fine Dining - A Menu at Benu

Explore the intricate world of culinary science and gastronomy in this Harvard Science & Cooking Public Lecture featuring renowned chef Corey Lee. Delve into the fascinating concepts of texture and mouthfeel as Lee guides you through the creation of his innovative menu at Benu restaurant. Learn about the science behind foams, emulsions, and their stability, while discovering how these principles are applied to create unique dining experiences. Journey through a series of exquisite dishes, including quail egg soup, oyster pork belly in kimchi, blood sausage, and shark fin custard. Gain insights into the art of bread-making, dumpling crafting, and dessert creation, all while understanding the scientific principles that underpin these culinary techniques. This 54-minute lecture offers a captivating blend of culinary artistry and scientific knowledge, perfect for food enthusiasts and aspiring chefs alike.

Introduction
What is a foam
Why does it get solid
What is an emulsion
How do drops stay stable
Texture and mouthfeel
Quail egg soup
Oyster pork belly in kimchi
Blood sausage
Shark fin custard
Bread
Dumpling
Dessert