Plus Pilots: The Science of Cooking

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
Rated 5 out of 5 by from Great instructor!! It was really interesting understanding the chemistry of cooking! I will love to see more,
Date published: 2021-02-11
Rated 5 out of 5 by from Understanding the Why behind the How "Teach a man to fish...." How wonderful to be liberated from recipes and searching out commonly available individual recipe videos on Great Courses or YouTube! This pilot is perfect for me and distinguishes itself from most cooking courses that you can find on YouTube. If this were a full course, I would definitely buy a full subscription to Great Courses.
Date published: 2021-02-10
Rated 5 out of 5 by from Lectures one can learn a lot from! Although there is science behind the art of cooking, the lecturer successfully incorporates it in his presentation without burdening the viewers with too much of it. I sincerely hope that more lectures are coming.
Date published: 2021-02-04
Rated 5 out of 5 by from Super Interesting I love cooking, so it was crazy interesting to get a deeper understanding of what is happening.
Date published: 2021-02-01
Rated 5 out of 5 by from More of this course please! I found this really useful and hope to see more courses like this!
Date published: 2021-01-24
Rated 5 out of 5 by from More, please! Definitely want to see more of this course. Understanding the process, beyond just following a recipe, really makes for better results in the kitchen.
Date published: 2021-01-16
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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