Plus Pilots: The Science of Cooking

Rated 5 out of 5 by from Truly Describes the Material I have taken other Great Courses Plus cooking courses. Those courses are directed to masking a particular dish. I was very pleased with this course because it talks about the science involved in a particular cooking process. I would watch more lectures such as this if they become available.
Date published: 2020-11-27
Rated 5 out of 5 by from Engaging and instructive The course helped to demystify the whys of cooking without being too simple nor complex. Love the way the instructor clearly explained the scientific underpinnings by demonstrating the entire process via the making a roux. Can't wait for the full course!!
Date published: 2020-11-11
Rated 5 out of 5 by from Excellent Subject I have always enjoyed cooking and most of my learning took place watching someone perform but without the Why. I am not satisfied with just following recipes any more and really want to learn how to experiment with method as opposed to just experimenting with ingredients. I loved the content and would only suggest as others have that presenting the demonstration and how it is used in a finished product would be useful to the overall understanding. That might have to do with my lack of knowledge but that is why I have subscribed, to bridge that gap.
Date published: 2020-11-08
Rated 5 out of 5 by from I really hate cooking, but I really LOVED this course pilot show. Please… PLEASE … make more!
Date published: 2020-10-29
Rated 5 out of 5 by from Interesting! First episode I've watched. Enjoyed it very much! I'll definitely be considering these concepts the next time I cook.
Date published: 2020-10-24
Rated 5 out of 5 by from Truely Learning the Basics of Cooking I loved this pilot! I already feel more knowledgable and empowered in the kitchen. I just finished making mac and cheese from scratch leveraging the roux base and we were stunned at the results. Never going back to a box. I really hope they make this a full course!
Date published: 2020-10-16
Rated 5 out of 5 by from More please! I was sad to learn of Bill Briwa's death, and that certainly explained why there had been no new CIA/GC in a while. Having watched everything from Chef Briwa a couple of times over, I was excited to see this Plus Pilot on the science of cooking show up on the list. It is interesting and engaging. There's just enough science explained to appeal to my geeky little heart, and just enough cooking to appeal to my inner Julia Child. Please develop this into a robust series as you did with the CIA lectures.
Date published: 2020-09-28
Rated 5 out of 5 by from LOVED Excellent presentation. I enjoyed all of it. I walked away feeling edified and excited about the subject. I would very much like this to be a robust course with many classes.
Date published: 2020-09-25
  • y_2020, m_12, d_3, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_12
  • loc_en_CA, sid_90022, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_teachco
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 3.88ms
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