Thickening agents in cooking

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-co...
Professor Dave Weitz introduces the four main classes of thickeners, and how each can be used to produce a thicker liquid.
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Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: harvardx.link/o2tx4

[@lemminjuice]

clear and simple explanations. the visuals really complemented the audio instead of being distracting

[@michaelbrogan12]

Wow, this is really excellent. Thank you

[@Rexvideowow]

"In all cases, we're adding something to the liquid" proceeds to talk about reduction where you're doing the complete opposite of that

[@hananiharun2897]

thanks..very imformative..from Malaysia

[@medics.a.s7005]

Example of food grade polymers?

[@medics.a.s7005]

Example of food grade polymers?