Watch Chefs Geek Out About Thickeners For Two Hours

It's thickeners day for Harvard's Science & Cooking Lecture series, and things are about to get very, very nerdy. This time Harvard invited Spanish chefs Fina Puigdevall and Pere Planagumà of the two Michelin starred Les Cols in Olot, and Paco Perez of the two starred Miramar in Girona. In the nearly two hour talk below, the chefs cover emulsification, joke food, Salvador Dali, xanthan gum, gelatin, and a few very dramatic videos about Spanish food philosophy. Here's the video:

Video: Working with Modern Thickeners | Lecture 5 (2012)

· Working with Modern Thickeners | Lecture 5 (2012) [YouTube]
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