A Tasting of Culinary Science-Starch

It’s fitting that the word starch begins with “star.” It’s the currency of the kitchen, the fundamental ingredient that’s used in cooking every day. Yes, starch is that important. So it’s just as important that you understand starch and its behavior, and this video helps you get there. You’ll learn to produce so many delicious foods-thickening sauces like velouté, gel desserts like pudding, crispy treats like crackers-that you’ll be a star in the kitchen too!
Learn more: www.ciachef.ed...
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The Culinary Institute of America: www.ciachef.edu
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

[@naomibrown3780]

Food Science student here and this was so amazingly easy to understand. Thank you!

[@talios9751]

Wow finally a good animation on the subject. Learning food science and the text doesn't quite get it right

[@akbarshoed]

Holy Shit. What a perfect description. This explains the "resistance starch" concept all over the internet.

[@realworldvlogs6463]

I am doing a project on food chemistry and this video was very useful. Thank you so much!!!!!!

[@youn-sookim5018]

this is a really good video to understand gelatinization and retrogradation! thanks!!!

[@vishalsharma-co4ex]

I was searching how starch molecules burst during soaking, and I got this video. Thanks

[@peterbassel6888]

Thanks that really helped explain gelatinisation.

[@pqfp5969]

Fav organic chem lecture

[@dharanianandhan9518]

Really Awesome, Learning from starch generation - Gelatinisation - Retrogradation.

[@zeithkelly5080]

exactly what I needed to learn about retrogradation!

[@Sednars]

great video

[@mafazkhan9783]

Thanks

[@maisnamdanielluwang887]

very nice

[@halbdaf4615]

well explanation!! thank you so much

[@ChrisLeeX]

Excellent visuals

[@horizontbeskrajneinovacije6440]

Thank You...Great video...

[@mr.electro4674]

Amazing thanks

[@mikeouwen]

so good

[@DrEnginerd1]

Is there a book full of science and cooking facts like this?

[@giselaarce1596]

Great video

[@matiassantacruz5487]

Wow this helped me a lot...how does a chef know so much chemistry?!?!

[@Benjamin-xv2if]

Matias Santacruz cooking is chemistry

[@HowWhy20]

👍

[@jayantibhaipatel6373]

can we will add modified starch in ice cream? and way ?

[@sahilsrivastava450]

damn I just wanted to know why people wash rice