Plus Pilots: 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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Plus Pilots: The Science of Cooking is rated 4.9 out of 5 by 36.
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Rated 5 out of 5 by from Very promising start This was very interesting and I was looking forward to more. Please add this as a full course.
Date published: 2021-06-05
Rated 5 out of 5 by from Great explanation Made me more carefully consider what I am doing when I make a roux. My husband is on a low carb diet for epilepsy, so I wonder how it would be possibly to replace the starch. I would be interested in the Prof. opinion as to whether powdered dried mushrooms would work well and if so what would be the proportion to fat.
Date published: 2021-05-29
Rated 5 out of 5 by from Scientific tease! When I saw the title for this course I was excited to find this type of course offered. I have been looking for a foundational course integrating the culinary science with hands on real world demonstrations. Needless to say I was saddened that this was literally one lecture. I VERY much would like to see this expanded into a full course. The professor did an outstanding job in clearly and succinctly explaining the science while providing a hands on demonstration to a fundamental cooking skill. It would be wonderful to see him return to expand this into a full fledged course offering. This one lecture has left me hungry and hoping for much more in the near future.
Date published: 2021-05-28
Rated 5 out of 5 by from More please Great compliment to the spice and cooking essentials courses.
Date published: 2021-05-18
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
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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.

43 min