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

FAQs

What is a quote about cooking and science? ›

Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.

Chef Secrets: The Science of Cooking - Apple TV.

The primary tenderizing ingredients are sugar (which draws water away from the flour, so less gluten can form) and fat (which interferes with gluten development).

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

“Tell me what you eat, and I will tell you who you are.” “So long as you have food in your mouth you have solved all questions for the time being.” “There is no sincere love than the love of food.” “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

molecular gastronomy, the scientific discipline concerned with the physical and chemical transformations that occur during cooking.

To simply answer this question, a chef is an individual who is trained to understand flavors, cooking techniques, create recipes from scratch with fresh ingredients, and have a high level of responsibility within a kitchen. A cook is an individual who follows established recipes to prepare food.

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.

Vinegar helps with creating a tender and moist crumb

This is because the acidity of vinegar interferes with gluten development. Gluten is a protein that can make our baked goods tough when overworked, which is why you'll often hear me talking about not overmixing your batter.

How do you make dough soft and stretchy? ›

Dough that has not been kneaded, or hasn't been kneaded long enough, appears lumpy, doesn't stretch very well, and tears easily. If your dough is like this, it needs more kneading. Keep kneading it until it's smooth, stretchy, and more pliable.

Sautéing is a cooking technique which derives its name from the French verb for jumping. Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around.

Celebrity chef Heston Blumenthal has invented some unique cooking techniques that incorporate science - using a style that has been labelled "gastronomic alchemy".

Conduction: direct contact with a heat source, such as in a cooking pan. This is generally directional, and it helps you sauté scallops or sear steak, for example. Convection: heat transfer via air or water. This happens in an oven and is more even in nature, meaning your roast beef gets warmed all the way around.

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.

Everything in food is science. The only subjective part is when you eat it.

Research consistently shows that when you eat mostly plant foods, markers of health improve. Benefits include lower blood pressure, triglyceride levels, glucose and waist circumference, which can translate to a lower risk of a number of different diseases, including heart disease and diabetes.