Science of Cooking: Ask the Inquisitive Cooks! (2024)

FAQs

What is the scientific approach to cooking? ›

Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry.

For example, the art of cooking itself is chemistry; we use various processes, including heating up and freezing food, adding spices to your favorite dish, browning bread, and more. Chemistry is an essential component in the kitchen.

The role of heat, acid, and enzymes in cooking

Heat and enzymes: Heat breaks down enzymes such as proteins. This is called denaturing, and it's why egg whites turn solid and white when you cook them. Without this reaction, many foods wouldn't have their distinctive "bite" when you eat them.

Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. It is the study of molecules as they relate to the chemical and physical processes of cooking.

It's a way of thinking, an ability to see that everything you do from the moment you step into the kitchen to the last dish you dry is part of a single, simple process. You realize that the “perfect” way to prepare any dish is whatever happens to work with you and your meal.

For the most time it is important to know how your food will react in certain situations and cooking conditions. The six basic principles will surely help you with that! They are as follows: Caramelization, Coagulation, Denaturation, Emulsification, Gelatinization and the Maillard reaction.

Cooking is flexible, while baking is precise

And while all cooking is scientific, it's true that baking relies on pure scientific precision to create a great dish.

How does cooking work scientifically? ›

Science is an important and constant element in the culinary process. Foods are scaled proportionately, and combined in a certain order, to achieve desired outcomes. Chemical reactions occur in cooking through manipulation or emulsification. The control of heat and cold maximizes food quality and safety.

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system.

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.

If a cook draws on the scientific knowledge of an expert for guidance, there may be a scientific mindset in their cooking. There is also a parallel between the order of scientific method and that of culinary method, both of which are focused on producing results.

Nutritional scientists discover the health effects of food and its nutrients by first making an observation. Once observations are made, they come up with a hypothesis, test their hypothesis, and then interpret the results.

In scientific terms, cooking is transferring energy from a heat source to the food. It is as much about the ways ​heat changes the food as it is about the heat itself.