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Pilot Lecture: The Science of Cooking

Who has room on their kitchen counter for a microscope? Let us show you the science behind everyday cooking instead.
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Wondrium Pilots: The Science of Cooking is rated 4.8 out of 5 by 62.
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Rated 5 out of 5 by from Opens a new world of kitchen science! I took the Wondrium survey and suggested a course along the lines of "Getting your kicks in the Kitchen with Christopher Kimball of Cook's Illustrated." The Science of Cooking has delivered something unique and quite a bit more food science based and I think I'm hooked!.
Date published: 2024-05-01
Rated 5 out of 5 by from Really Do like the Science Behind Cooking This is a great example of a show highlighting the science behind cooking and not just the process. Always interesting. He was interesting with the chef on the other complete series. Would be interested in a full course.
Date published: 2023-11-23
Rated 3 out of 5 by from Interesting one! I do find the lecture interesting and practical, but still this presentation is not in my wheelhouse. I'd keep an average rating, but I am sure culinery enthusiasts would enjoy this more than others.
Date published: 2023-10-23
Rated 4 out of 5 by from Great subject - delivery a bit low key I would be very interested in a full course on the subject of the science of cooking - on the occasions that I have picked up the odd snippet of what is going on chemically etc behind cooking recipes I've been fascinated. The presenter was a bit low key, and while I'm not suggesting you go all Jamie Oliver*, I think you could make it a bit more exciting. *British TV chef and restaurateur - but I'm sure you have similar TV chefs in the US.
Date published: 2023-05-06
Rated 5 out of 5 by from PLEASE I NEED TO KNOW IF YOU WILL MAKE MORE I've been waiting for more episodes for what feels like yeaaaaars! I loved this first episode so much and thought there were more coming. Will there be?
Date published: 2023-01-26
Rated 5 out of 5 by from Amazing... My favorite video on Wondrium/Great Cou Please make more like this. I love the science of cooking
Date published: 2022-09-28
Rated 3 out of 5 by from I loved this episode, BUT... Seriously? Only one lesson/episode? I watched this hoping for so much more content. Truly wished there was more here.
Date published: 2022-08-16
Rated 5 out of 5 by from Very clear explanation of the properties of roux Would love to see more of this. Very clear and thorough explanation.
Date published: 2022-07-09
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Overview

Examine how cooking is more than an art-it's a science-and see how understanding this discipline can give you tastier results and a better appreciation for what you create.
The Science of Cooking

01: 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.

42 min