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Wondrium 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.
859
Wondrium Pilots: The Science of Cooking is rated 4.8 out of 5 by 59.
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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
Rated 5 out of 5 by from Wonderful details .Well explained. Enjoyed this pilot very much. Detailed explanation of how to build a roux and everything each ingredient did. Loved the info for celiacs at the end. That alone was gold for me. Would love to hear a breakdown for bread and cakes with the celiac info included.
Date published: 2022-06-13
Rated 5 out of 5 by from Will this become a full course? I remember watching this two years ago and thinking it was good and looking forward to the full course. What's happening with it?
Date published: 2022-05-18
Rated 5 out of 5 by from Ready for more! As an avid at home cook, I have always wanted to learn more about food science. I loved learning what's actually happening when creating this common culinary staple, plus the instructor provided enough know how to improve my experiments in the kitchen. I would love to see this as a full course.
Date published: 2022-02-25
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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

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