Vicky Lau: Let it Flow: Exploring Viscosity in Tate Dining Room & Bar | Summary and Q&A

TL;DR

Chef Vicki Lau discusses the importance of viscosity and mouthfeel in sauces, showcasing different techniques and ingredients to create the ideal texture.

Transcript

so welcome everybody to this week's science and cooking lecture we're really pleased to have I think our first chef from China and we like to get real diversity and I think we're achieving that this time before we start let's see how many people is this the first lecture you've come to and how many people have been here before about 70% how many he... Read More

Key Insights

• 🖐️ The viscosity of a sauce plays a crucial role in its mouthfeel and overall dining experience.
• 🛸 Different techniques, such as reduction and polymer thickeners, can be used to manipulate the viscosity of a sauce.
• 🥺 Combining Chinese and French culinary techniques can lead to innovative and flavorful sauces.
• 🛸 Temperature, concentration, types of molecules, and added substances all contribute to the viscosity of a sauce.

Questions & Answers

Q: What are the two types of browning reactions that occur in the surface of doughnuts when they are fried?

The two types of browning reactions are caramelization and Maillard reaction.

Q: How do chefs increase the viscosity of a sauce?

Chefs can increase viscosity by using reduction techniques, starch thickeners, emulsions, or polymer thickeners like xanthan gum.

Q: How do temperature and ingredients affect viscosity in sauces?

Temperature can affect the viscosity of sauces, with higher temperatures often decreasing viscosity. Ingredients such as fats and thickeners can also impact viscosity.

Q: How can one create an ideal sauce with low viscosity when poured but high viscosity when stationary on a plate?

Achieving the ideal sauce viscosity involves balancing the proportions of the continuous phase and dispersed phase, as well as using stabilizers like xanthan gum.

Summary & Key Takeaways

• Viscosity, the thickness of a liquid, is a crucial factor in the mouthfeel and overall experience of a sauce.

• Chefs use various techniques to change the viscosity of sauces, including reduction, starch thickening, emulsion, and polymer thickeners.

• Ingredients such as xanthan gum and polysorbate can be used to increase viscosity, while oils and water can decrease viscosity.

• Chinese and French cuisines provide a foundation for combining different flavors and textures in sauces.