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The Science of Cooking

Lecture no. 1 from the course: Plus Pilots: The Science of Cooking

The Science of Cooking

| 42 min | Categories: The Great Courses Plus Online Food & Wine Courses

Cooking can sometimes seem like magic. You mix things, stir things, heat things, and viola! All things transform to different things! It’s not magic—it’s science. Looking at the components in a simple roux, Chef Ted Russin of The Culinary Institute of America explains how each ingredient combines with another—while heat changes the consistency and flavors—and demonstrates principals of chemistry at work while teaching you how to make the base foundation of many popular soups and stews.

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m********m
January 27, 2020
Very Nice. Hope to see more lectures in this series.

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h********m
January 27, 2020

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a********m
January 25, 2020
Excellent content! Looking forward to more.

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