Plus Pilots: The Science of Cooking

Rated 5 out of 5 by from Excellent Beginning to the science of cooking Excellent Beginning to the science of cooking. It is easy to follow and modify recipes but, understanding the why brings your understanding to a higher level. Looking forward to a whole series of lectures.
Date published: 2020-09-17
Rated 4 out of 5 by from Clearly explained and demonstrated I agree with another review that it could have been tightened up a bit, but it was very interesting and I learned some things I never knew before. I look forward to future videos on various topics and concepts.
Date published: 2020-09-12
Rated 4 out of 5 by from Very interesting topic I am looking to learn the basic cooking techniques that I see on the TV cooking shows but i never learned at home. This was a good video and introduction to the science behind the recipes. The video could more a bit quicker and be about 10 minutes shorter but overall very good. I hope there are more in the series.
Date published: 2020-09-07
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Plus Pilots: The Science of Cooking
1: Plus Pilots: The Science of Cooking

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.

43 min