Plus Pilots: The Science of Cooking

Rated 5 out of 5 by from Great Information Please make this into a full course! This is my absolute favorite topic but its not easy to find digestible lecture on it, this was perfect and engaging.
Date published: 2021-05-11
Rated 2 out of 5 by from boring This course didn't excite or peeked my interest. Glad it was only one lesson
Date published: 2021-05-10
Rated 5 out of 5 by from Plus Pilots: The Science of Cooking I've just subscribed to TGC Plus and tried this Cooking course. I'm a biologist by training with the concomitant Chemistry. I love finding out why I'm doing something rather than just following the mechanical steps in a recipe. I hope you expand the course for different cooking techniques and traditional dishes. Great course!
Date published: 2021-04-28
Rated 5 out of 5 by from More! More! More! This was fascinating. Whether a new cook or an experienced cook, this is great information.
Date published: 2021-04-22
Rated 5 out of 5 by from wonderful course. should be completed as a full course!
Date published: 2021-04-10
Rated 5 out of 5 by from Super interesting Really enjoyed learning about what is actually happening to food as its being cooked. Would love to see more like this.
Date published: 2021-03-25
Rated 5 out of 5 by from Eye-opening! I thought I knew what was happening to ingredients as I combined and cooked them, but I really had no idea. This course opened my eyes to what was really going on.
Date published: 2021-02-17
Rated 5 out of 5 by from Inspiration and knowledge I love this example of how to really think of food. I am hoping for more of this science minded cooking.
Date published: 2021-02-16
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The Science of Cooking
1: 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