In this comprehensive guide to the science of butter and all its variations, you’ll discover how fat globules, foam, and plasma are essential to the process of making this complex, delicious spread. Examine this soft matter physics phenomenon through NYU professor David Grier’s video microscope. Ask NYU chemist Kent Kirshenbaum why butter that has been fermenting in the ground for a year (or a lifetime) is considered a delicacy. And taste the best and most delicious ways to manipulate and use it thanks to pastry chef and ICE creative director, Michael Laiskonis. You’ll leave with your own handmade butter and an understanding of how and why that happened.
Age 21 and over only.
This program is part of the Scientific Kitchen Series – Intimate, hands-on, food-meets-science workshops behind the scenes at New York’s most exclusive kitchens and laboratories.
