Understanding the Chemistry Behind Cooking
Posted on September 12, 2010 Comments (6)
Video either broken by bigthink or their system is extremely poor causing minutes of failure to load 🙁 Removed.
The science behind cooking is very interesting. I would have been more interested in cooking if I was exposed to more of this early on in my life.
Related: The Man Who Unboiled an Egg – Don’t Eat What Doesn’t Rot – Rethinking the Food Production System – The Calorie Delusion – Tracking the Ecosystem Within Us
6 Responses to “Understanding the Chemistry Behind Cooking”
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September 14th, 2010 @ 10:56 am
Check out Harold McGee’s “On Food And Cooking: The Science And Lore Of The Kitchen”
http://en.wikipedia.org/wiki/On_Food_and_Cooking
September 27th, 2010 @ 1:45 pm
Cooking was introduced to me as a despicable burden. I grew up with my mother constantly complaining about having to do the groceries, coming up with something new everyday to the table so we didn’t get bored, etc, etc. And she was right, she had several activities, plus cooking. I’d also be more interested in cooking hadn’t I been trained to hate it and had I been exposed to “other views” like the one you’re introducing here. Personally, I like “Cooking for Geeks: Real Science, Great Hacks, and Good Food”, just Google it if interested.
September 28th, 2010 @ 10:28 am
At school we WERE taught the science behind cooking. It was fun because we would be set experiments to see who could cook things like potatoes the fastest, using pressure cookers, lids, etc.
October 5th, 2010 @ 7:27 pm
Very educational, thanks I really enjoyed this video!
October 17th, 2010 @ 12:58 am
Right on about making informed decisions. Not enough people consider what is happening to their food during the cooking process. I think it is important to consider. For example, certain types of oils break down when heated above a certain temperature. I don’t know enough to make authoritative statements but I think that people never consider that maybe a certain healthy food can lose all of its “healthiness” during heating.
October 31st, 2011 @ 1:47 am
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