What is the cooking show about the science of cooking?

Chef Secrets: The Science of Cooking - Apple TV.

What is the scientific approach to cooking?

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

What are the scientific principles of cooking?

Let's take a closer look at a few reactions between heat and food and discover the scientific principles behind some of our favorite dishes. Maillard Reaction: The Browning Magic. ... Protein Denaturation: Changing Structures. ... Gelatinization: The Science of Starch. ... Caramelization: Sugars at Work. ... Cooking Oil and Heat Transfer. Oct 6, 2023

Is cooking a science or an art?

Cooking isn't just an art; it's a science . We'll help you understand the physical and chemical processes that make food look, smell, and taste the way it does. Why On Earth Are People Putting Olive Oil in Their Coffee? Does Vodka Sauce Really Need Vodka?

What cooking show was Cancelled?

Bertinelli previously hosted the Food Network cooking show " Valerie's Home Kitchen " for 14 seasons from 2015 until its cancelation in 2023.

Does Netflix have cooking shows?

Chef's Table (2015–2019) An essential staple in any foodie's streaming pantry, Chef's Table is known for stunningly shot in-depth episodes focusing on fantastic fare — and the lives of the cooks who create it.

What is the basic science behind cooking?

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.

What is the science of cooking called?

molecular gastronomy , the scientific discipline concerned with the physical and chemical transformations that occur during cooking. The name is sometimes mistakenly given to the application of scientific knowledge to the creation of new dishes and culinary techniques.

What is the first principle 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.

What is the chemistry behind cooking?

Any cooking you do involves chemistry. The use of heat, cold, and cutting changes the composition of foods. Even simply slicing an apple sets off chemical reactions that change the color of the apple's flesh. If you heat up sugar to turn it into syrup, you're using a chemical reaction.

Is cooking chemistry or biology?

Cooking is essentially a complex chemical reaction . Chefs and food scientists understand the biochemistry of food and cooking and how it affects the cooked product's final quality and nutritional content.

What is the food scientist show on Netflix?

Chef . Twelve chefs channel their inner food scientists to re-create classic snacks and invent their own original treats for a $50,000 prize. Watch all you want.

Where can I watch the chemistry cooking show?

Watch Lessons in Chemistry - Show - Apple TV+

What is the elements cooking show on Netflix?

In 'Cooked', Michael Pollan explores food past and present through the four elemental categories — fire, water, air and earth . The series is based on Pollan's book with same title.

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

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Science of Cooking: Ask the Inquisitive Cooks! (20)


" How does cornstarch work ? " Dear Anne and Sue, OK, so what's the deal with cornstarch? Why, when it's supposed to thicken, does it sometimes seem to go the opposite way and make stuff runnier? How does cornstarch work? Thank you, Dallas R. Calgary, AB		Still have more questions? You'll find more answers in our archived monthly feature articles by the Inquisitive Cooks. ( Meet the Inquisitive Cooks )

Hi Dallas, As you've discovered, starches are sometimes noted for their idiosyncrasies! Cornstarch is one of the most commonly used thickeners, but it has some unique traits. So thanks for the good question! Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring. Once the thickening network forms, any agitation interferes with the setting process. The sauce thins when the starch network that sets and traps the liquid is broken. Liquid is released and thins the sauce.

While cornstarch thickens as it heats, it also sets as it cools, so it's particularly useful as a gelling agent for desserts that must hold their shape such as lemon pie filling. Also, as cornstarch becomes clear when thick, while flour remains somewhat opaque, the color of fruit sauces is deeper and more appealing when those sauces are thickened with cornstarch. Cornstarch also sometimes appears to thin as it stands. This is due to a process called syneresis (commonly referred to as weeping). What you'll see is a fluid seeping from the gel. This problem is more evident if the gel (often a pudding or pie filling) also contains eggs or has a high sugar concentration. People often wonder what the difference is between cornstarch and flour. Both are cereal starches, but cornstarch is pure starch while flour contains gluten. The gluten reduces the thickening power of flour. One tablespoon of cornstarch thickens one cup (250 mL) of liquid to a medium consistency. It takes two tablespoons of flour—twice as much—to thicken the same amount of liquid. Your query really brings up the point that there's a lot to learn about the thickeners that cooks use every day. Wishing you successful sauces! Anne & Sue

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

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