Member Event: Science of Cooking with Dr Rachel Edwards-Stuart

Member Events

Food and Flavour scientist Dr Rachel Edwards-Stuart will be running a demonstration on "Different Textures in The Kitchen, as exemplified by the simple egg". Rachel will be showing the versatility of the egg in cooking, whether it is in making mousses and emulsions, or how changing the temperature by a few degrees can produce textures that range from a rubber ball to a soft gel. Rachel is a scientist by training, but has worked with a number of experts in the Culinary field over the last few years including event food curators Bompas and Parr, French chemist Dr Herve This and well known chef Heston Blumenthal. She will also be demonstrating some of the more unusual texture modifying ingredients that we find in the kitchen as well as giving an overview on the science of flavour perception.