~Science & Cooking From Haute Cuisine to Soft Matter Science

Science Cooking From Haute Cuisine to Soft Matter Science

File Size： 4.14 GB

Creat Time： 2015-08-02 02:51:28

Last Active： 2024-11-18 06:27:53

Active Degree： 356

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File List：

  1. 06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).mp4 142.41 MB
  2. 01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (1080p).mp4 139.77 MB
  3. 01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4 137.95 MB
  4. 03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4 110.04 MB
  5. 04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).mp4 100.18 MB
  6. 04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (720p).mp4 86.67 MB
  7. 03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp4 85.86 MB
  8. 00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp4 84.65 MB
  9. 02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (1080p).mp4 78.71 MB
  10. 01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4 77.03 MB
  11. 07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).mp4 76.21 MB
  12. 05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).mp4 73.76 MB
  13. 03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp4 70.65 MB
  14. 03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp4 67.99 MB
  15. 02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).mp4 67.71 MB
  16. 06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).mp4 67.33 MB
  17. 07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).mp4 65.19 MB
  18. 00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I/HARSPU27T313-G003500_100 (720p).mp4 63.15 MB
  19. 03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp4 63.03 MB
  20. 06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).mp4 62.29 MB
  21. 02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).mp4 60.78 MB
  22. 02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (1080p).mp4 58.48 MB
  23. 04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (720p).mp4 58.01 MB
  24. 06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).mp4 55.05 MB
  25. 04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).mp4 54.90 MB
  26. 06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).mp4 53.55 MB
  27. 01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp4 53.00 MB
  28. 00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).mp4 52.80 MB
  29. 06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).mp4 52.80 MB
  30. 04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).mp4 52.55 MB
  31. 08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).mp4 51.11 MB
  32. 03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp4 49.84 MB
  33. 08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).mp4 49.75 MB
  34. 06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).mp4 48.14 MB
  35. 08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).mp4 48.14 MB
  36. 03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (1080p).mp4 47.77 MB
  37. 03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).mp4 47.13 MB
  38. 06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).mp4 47.01 MB
  39. 06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).mp4 46.80 MB
  40. 08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).mp4 46.80 MB
  41. 04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).mp4 46.10 MB
  42. 02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp4 45.32 MB
  43. 05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).mp4 44.18 MB
  44. 06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).mp4 43.89 MB
  45. 06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).mp4 43.32 MB
  46. 06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).mp4 42.84 MB
  47. 01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4 40.06 MB
  48. 06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).mp4 40.04 MB
  49. 04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).mp4 39.43 MB
  50. 00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).mp4 39.43 MB
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