During this online interactive experiment, people joined from their kitchens to cook a kitchen favorite - a burger! During the experiment, attendees watched a live cooking demonstration by professional chef, Charlie Baggs on how to make The Ultimate Cheeseburger.
Experiment Goal: Compare the influence of food composition on cooking time, and thus indirectly on energy consumed during the preparation. Participants will note the sensory changes of the products associated with the interaction of proteins with other ingredients under processing conditions.
Presentation: As the burgers cooked, Dr. Angelina Frankowska (The University of Manchester, UK) presented, highlighting carbon emissions that take place during home cooking for different types of protein products. The presentation was divided into sections, so there is time to check the cooking progress with spotlighted participants.
Live Cooking Demonstration: Chef Charlie Baggs will cook side-by-side on a griddle two burgers: one animal based and one plant-based. Once cooked, Chef Charlie makes The ultimate cheeseburger - 1 half pound burger of your choice topped with cheddar cheese, lettuce, and tomato on a bun slathered with garlic butter, then toasted to perfection.
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Introduction and experimental set-up – moderators: Dusan Ristic and Sergiy Smetana (DIL e.V., Germany)
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Chef Charlie Baggs (Charlie Baggs Culinary Innovations, Chicago, IL) will inspire the audience with the first culinary steps to start cooking and final demonstration
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Dr. Angelina Frankowska (The University of Manchester, UK) will present, highlighting carbon emissions that take place during home cooking for different types of protein products.
During this online interactive experiment, people joined from their kitchens to cook a kitchen favorite - a burger! During the experiment, attendees watched a live cooking demonstration by professional chef, Charlie Baggs on how to make The Ultimate Cheeseburger.
Experiment Goal: Compare the influence of food composition on cooking time, and thus indirectly on energy consumed during the preparation. Participants will note the sensory changes of the products associated with the interaction of proteins with other ingredients under processing conditions.
Presentation: As the burgers cooked, Dr. Angelina Frankowska (The University of Manchester, UK) presented, highlighting carbon emissions that take place during home cooking for different types of protein products. The presentation was divided into sections, so there is time to check the cooking progress with spotlighted participants.
Live Cooking Demonstration: Chef Charlie Baggs will cook side-by-side on a griddle two burgers: one animal based and one plant-based. Once cooked, Chef Charlie makes The ultimate cheeseburger - 1 half pound burger of your choice topped with cheddar cheese, lettuce, and tomato on a bun slathered with garlic butter, then toasted to perfection.
-
Introduction and experimental set-up – moderators: Dusan Ristic and Sergiy Smetana (DIL e.V., Germany)
-
Chef Charlie Baggs (Charlie Baggs Culinary Innovations, Chicago, IL) will inspire the audience with the first culinary steps to start cooking and final demonstration
-
Dr. Angelina Frankowska (The University of Manchester, UK) will present, highlighting carbon emissions that take place during home cooking for different types of protein products.
