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And that’s a wrap for this course on the science behind ice cream! We’ve covered a lot of ground. We’ve discussed a few key theoretical concepts, discussed the role of several key ingredients, and discussed all the core steps of…
Let’s put all of this freezing knowledge into practice. We’ve again put together a few ‘lab exercises’ that will help you translate all that you learned into the real world. You can do all exercises, or opt to choose just…
Remember that so far, we’ve only been discussing very simple ice creams. Popsicles. Ice cream made with just sugar and water, and maybe some alcohol or salt. These ice creams are simple because all the ingredients we’re adding to the…
And that’s a wrap for the theory of this first week. So far, it may make sense theoretically, but you may be wondering, so how does this work in ice cream? How can I use what I learned? Well, that’s…
And that’s a wrap! You’ve reached the end of the core content of our candy science course. Hopefully, you’ve: For as long as this course exists, you will continue to have access to the course to go back and review…
Of course, we won’t forget about the lab exercises. It is time again to actually make some candy to see how this theory plays out in practice. You can decide how many exercises you do. Try one, or do several,…
We’ve covered a lot of ground in the past 4 weeks. However, just about everything we discussed revolved around sugar: And yes, sugar plays a crucial role in sugar confections. But, if you’d just use sugar, your candy would become…
And that’s a wrap for this week’s theory. Quite a lot isn’t it? This is the last big bunch of theory though. Next week we’ll focus on bringing it all together and wrapping up. As always, the theory becomes a…
You’re probably starting this last core theoretical lesson without having completely finished your lab exercise. Hopefully, you did manage to prepare it. Now all you have to do is wait and go through the theory. Make sure to revisit it…