Found 0 - 10 results of 12 programs matching keyword " cooking oil" |
Science in the City: Grease-cycle (Clip)
Running Time:
00:04:10
00:04:10
San Francisco has more restaurants per capita than any other U.S. city, producing tasty meals—and thousands of gallons of used cooking oil. See how the SFGreasecycle program is turning this grease glut into fuel for the city's bus fleet.
Project: Science in the City | Browse All
Date: January 25, 2012
Format: Expedition
Category: Everyday Science
Subject(s): General Science
Keywords: biodiesel, diesel, cooking oil, veggie oil, sfgreasecycle
Project: Science in the City | Browse All
Date: January 25, 2012
Format: Expedition
Category: Everyday Science
Subject(s): General Science
Keywords: biodiesel, diesel, cooking oil, veggie oil, sfgreasecycle
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| QuickTime: 750K |
Driven: Story of a Plate (Slideshow)
Running Time:
04:16
04:16
Chef Mourad Lahlou of Aziza restaurant is known for elegance and sophistication in his modern Moroccan dishes but often finds inspiration in simple
things and unlikely places. In this journey behind the kitchen
door, we shadow his entire process as he follows his heart from
farm to table. The process is a solid team effort, from Lahlou's
special relationships with the people who grow the food to the
collaborative kitchen environment that he cultivates. We witness
Chef Lahlou blend art and science, and precision and innovation,
in his quest to create a plate that is elegant, surprising, and true to
its ingredients.
Project: Driven: True Stories of Inspiration | Browse All
Date: August 10, 2010
Format: Interview
Category: Popular Culture
Subject(s): art
Keywords: chef, aziza, mourad lahlou, cooking
Project: Driven: True Stories of Inspiration | Browse All
Date: August 10, 2010
Format: Interview
Category: Popular Culture
Subject(s): art
Keywords: chef, aziza, mourad lahlou, cooking
Iron Science Teacher: Make Ferrofluid (Webcast)
Running Time:
00:04:48
00:04:48
Sarah Santos and Jeremy Rector demonstrate two ways to make ferrofluid during a live Webcast of the Exploratorium's Iron Science Teacher.
Watch the whole episode (type "oil" in the search box), along with many other episodes of Iron Science Teacher at www.exploratorium.edu/tv
Project: Iron Science Teacher | Browse All
Date: July 10, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Geology/Earth Science, Physics
Keywords: ferrofluid, iron, magnet, snack, ist, oil, battery, diy
Project: Iron Science Teacher | Browse All
Date: July 10, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Geology/Earth Science, Physics
Keywords: ferrofluid, iron, magnet, snack, ist, oil, battery, diy
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Miscellaneous: Egg Science: An Ova-view of Eggs (Webcast)
Running Time:
00:32:49
00:32:49
Join us for a live Webcast exploring eggs! Eggs are cells – the largest cells. We all come from eggs. Come explore the wondrous workings of eggs with staff biologists including naked eggs, de-shelled to demonstrate osmosis, sea urchin egg fertilization, life inside an egg using chick embryos, and other ova-vations to discover their amazing properties.
Project: Miscellaneous | Browse All
Date: April 12, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Life Science/Biology, General Science
Keywords: egg, eggs, cooking, food, cell, chicken, fertilization, ova, ovum
Project: Miscellaneous | Browse All
Date: April 12, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Life Science/Biology, General Science
Keywords: egg, eggs, cooking, food, cell, chicken, fertilization, ova, ovum
Science of Cooking: Moldy Science: Cheese (Webcast)
Running Time:
0:57:48
0:57:48
What is that hairy stuff on my cheese? Is cheese supposed to be runny? Creamy? Crumbly? How can anything that smells so bad taste so good? Join us as we explore the cool, dark world of cheese.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: March 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science
Keywords: cheese, cheesemaking, rinds, milk, cowgirl creamery, cooking, mold, food, artisan cheese, cows, goats, whey,
Project: Accidental Scientist: Science of Cooking | Browse All
Date: March 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science
Keywords: cheese, cheesemaking, rinds, milk, cowgirl creamery, cooking, mold, food, artisan cheese, cows, goats, whey,
| Links: | Cowgirl Creamery Website |
Science of Cooking: Breakfast Science: Coffee and Donuts (Webcast)
Running Time:
1:05:53
1:05:53
Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?
Project: Accidental Scientist: Science of Cooking | Browse All
Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: coffee, donuts, cooking, food, sugar, frying, coffee roasting, espresso, krispy kreme donut factory, recipes
Project: Accidental Scientist: Science of Cooking | Browse All
Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: coffee, donuts, cooking, food, sugar, frying, coffee roasting, espresso, krispy kreme donut factory, recipes
Science of Cooking: Crusty Science: Bread (Webcast)
Running Time:
0:56:50
0:56:50
Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Keywords: bread, baking, yeast, mold, carol field, william rubel, food, cooking, sourdough, wheat, gluten, recipes
Project: Accidental Scientist: Science of Cooking | Browse All
Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Keywords: bread, baking, yeast, mold, carol field, william rubel, food, cooking, sourdough, wheat, gluten, recipes
Miscellaneous: Tour a Turkey Farm (Clip)
Running Time:
Take a tour of the Willie Bird turkey farm with manager "Beagle" Brodsky. Find out what it takes to get the turkey onto your Thanksgiving Day table.
First aired as part of the Science of Cooking Live Webcast: Talking Turkey.
Project: Miscellaneous | Browse All
Date: December 1, 2002
Format: Interview
Category: Everyday Science
Subject(s): Life Science/Biology
Keywords: turkey, cooking, food, animal, sonoma, willie bird, farm
Project: Miscellaneous | Browse All
Date: December 1, 2002
Format: Interview
Category: Everyday Science
Subject(s): Life Science/Biology
Keywords: turkey, cooking, food, animal, sonoma, willie bird, farm
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Science of Cooking: Fowl Science: Talking Turkey (Webcast)
Running Time:
1:00:29
1:00:29
Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden?
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: turkey, harold mcgee, cooking, food, thanksgiving, stuffing, meat, heat, temperature, white meat, dark meat, skin, baking, frying, turkey farm
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: turkey, harold mcgee, cooking, food, thanksgiving, stuffing, meat, heat, temperature, white meat, dark meat, skin, baking, frying, turkey farm
| Links: | Harold McGee Website |
Science of Cooking: Turkey: Getting to the Meat of the Matter (Webcast)
Running Time:
1:00:24
1:00:24
Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
| Links: | Fowl Science: Talking Turkey |
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the generosity of the Gordon and Betty Moore Foundation, The Jim Clark
Endowment for Internet Education, the McBean Family Foundation,.and the Corporation for Educational Networks Initiatives in California (CENIC). |
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