Cooking Better with Science

Overview

Is cooking an art, a science, or magic? Discover the chemistry behind cooking with Chef Sean Kahlenberg and Professor Ted Russin.

In Cooking Better with Science, you will explore the intricate relationship between culinary techniques and the underlying scientific principles. This course is designed to enhance your kitchen skills and help you create delicious dishes while understanding the “why” behind the techniques.

Course Outline

• Making the Perfect Pizza
  • Duration: 25 min
  • Learn to create Neapolitan pizza using homemade dough, fresh mozzarella, basil, and simple tomato sauce.

• The Science of Gluten
  • Duration: 31 min
  • Discover the complex interactions of proteins in pizza dough that create its unique texture.

• The Science of Yeast
  • Duration: 30 min
  • Explore how yeast fermentation impacts the texture and flavor of pizza dough.

• Making a Roasted Chicken Dinner
  • Duration: 34 min
  • Master the techniques for preparing a juicy roasted chicken paired with delicious sides.

5. The Science of Meat
   • Duration: 27 min
   • Understand the protein changes in meat during cooking and how they contribute to texture and flavor.

• The Science of Browning
  • Duration: 31 min
  • Investigate how various chemical reactions create the golden-brown crust on meats and pizza.

• Making Paella Mixta
  • Duration: 25 min
  • Craft a traditional Spanish paella, learning about its origins and ingredient combinations.

• The Science of Starch
  • Duration: 27 min
  • Delve into the role of starch in cooking and how it affects rice and paella.

• The Science of Vegetables
  • Duration: 32 min
  • Examine the structure of plant cells and how cooking alters their water content and texture.

• Making Three Classic Egg Dishes
  • Duration: 31 min
  • Hone your skills with three complex egg dishes: tortilla española, cheese soufflé, and salmon benedict.

• The Science of Eggs: Tortilla Española
  • Duration: 30 min
  • Explore how the age of eggs affects their pH and how it influences texture and viscosity.

12. The Science of Eggs: Béarnaise and Soufflé
    • Duration: 34 min
    • Learn the principles that govern the creation of creamy sauces and airy soufflés, both made with eggs.