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59:05
YouTube
Harvard John A. Paulson School of Engineering and Applied
Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022
Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter?index=product&queryID=9983975165122a5d35c327ca37085690&position=2 Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in ...
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Food Science Experiments
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تشتهر إثيوبيا بمطبخها الغني بالنكهات والتوابل، ومن أشهر الأكلات الشعبية: * الإنجيرا (Injera): خبز إسفنجي دائري مصنوع من حبوب التيف، ويُعد أساس المائدة الإثيوبية. * الدورو وات (Doro Wat): يخنة دجاج حارة تُطهى مع البصل والبهارات الإثيوبية، وتُقدم مع البيض والإنجيرا. * سيغا وات (Siga Wat): يخنة لحم بقري متبلة بالفلفل الإثيوبي (البربري) والتوابل. * تيبس (Tibs): قطع لحم بقري أو ضأن تُقلى مع البصل والفلفل والطماطم. * كيتفو (Kitfo): لحم بقري مفروم ناعم يُتبل بالزبدة المتبلة والفلفل، ويُقدم نيئًا أو مطه
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