乾淨會員
乾淨樂學
新聞
探索
加入會員
登入
【哈佛大學】公開課《科學與烹飪》 P9 - 11. 橄欖油與粘性
长安书院_
146粉絲
關注
按讚
分享
收藏
檢舉
22
次觀看
·
2026年4月27日
評論
章節
文字稿
0:07
Introduction and Sponsor Acknowledgment
1:19
Science Review: Viscosity and Elasticity in Food
7:09
Experiments with Steak, Ice, and Gelatin
15:36
Introduction of Carlos Tejedor and Olive Oil Presentation
22:04
Gastronomy, Tradition, and Innovation with Olive Oil
32:47
Exploring Flavors and Viscosity in Culinary Experiments
33:24
Techniques and Challenges in Working with Olive Oil
39:27
Creating Unique Textures and Recipes with Olive Oil
47:49
Demonstrating Various Culinary Techniques and Dishes
1:05:19
Q&A Session on Olive Oil Properties and Culinary Applications
AI 生成
·
可能包含錯誤