The Science of Good Cooking | Lecture 10 (2012)

Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking
Dan Souza, Associate Editor of Cook's Illustrated

[@nonstantine]

These videos are the bright spot in my life right now. Thank you

[@tristinberthelson1170]

Almost 10 years later and this has been one of the biggest breakthroughs I've had with my personal home cooking. Great presentation!

[@stefanr.3495]

Just discovered this... Will watch

[@Anna-qp1fi]

...one of my favourite dishes is pesto. This video just increased my quality of life by 1000%

[@lydiaseay4571]

Physical chemical reaction Heat chemical reaction Mixing of organisms chemical reaction : how much needed Moist spice : oil vs water 3:1 Dry spices: oil vs water 2:3 Heat: meat temperature dry aging = trendier

[@DjOzKid]

@@scottclemons6281 what is hfh?

[@amythinks]

Apparently, if you watch Good Eats and ATK for a decade, you already know all this stuff. I think I have a passive culinary degree.

[@jgonsalk]

This is so amazing. Holy moly.

[@sharinaross1865]

It was the boiling of butter for me. Nice Lecture.

[@vivipyt]

I am going to take a lecture on Microbiology and food for my students in some days and this lecture came handy for me! It's really amazing!

[@ckdozo5241]

This guy sounds exactly like the guy from the music video of King For A Day from PTV

[@marcush4741]

This makes me want to write a cookbook for my kids. Something with 30 or so recipes, but no more than 10 ingredients. So that when they're like I was in college, they will have variety without having to buy tons of ingredients they'll only use for one meal.

[@sharinaross1865]

Write one.

[@hoaxygen]

Sounds like something I needed once!

[@TheNinnyfee]

Is the Ferran Adria lecture on as well? 🙂🙂🙂 This one is also amazing! ♥️ We also learn by immersion into the environment of cooking and creating memories. I still remember watching my mom cook in the kitchen as a kid and how that kitchen smelled and its warmth. The kitchen is one of the most important rooms for people in history, you cannot get this from watching TV shows. If you create an environment you want to immerse yourself in learning gets easier.

[@sxceypops7612]

In bf. B. B. B. Uh. B. B. B. B. Hy v. B hy but g gn h g g g gn. Hy hy hy ugh gn g gn g hy g gn g g g gn g g hy but g. Hy hy g g g hy g m g g h hy. Hy g g h gn g hy g hy g ugh h g g hy g g g g g hy g. Hy Yu. Hy g hy g g g gn g g gn g g h hy g. G h hy g gn huh huh huhhhhy huh y look eP😊

[@anunkash5185]

so what would the drink taste like, if you somehow drank it while it stayed at equilibrium? would it still taste fizzy?

[@ryansinner8502]

Fizz is the result of a pressurized liquid being depressurized. When we think of dissolving we usually picture a solid dissolving into a liquid. But gas can dissolve in liquid too. Generally when you heat solution a solid becomes more soluble because the heat allows it to break up and stay in liquid form more easily. However, gas is sort of the opposite in that way. When you have soda that reaches equilibrium with respect to heat transfer at room temperature, the gas dissolved in the soda becomes less soluble. The experience of taste is a psychological conglomerate of flavor, smell, visual perception, and texture. Assuming you suppose fizz affects texture, the taste will be missing in that way.

[@asianfacility5682]

Is it concludes a moment about the dough cannot be torn?

[@alexandrianova6298]

My old boss was pointing out things like this. Pan age, material, organization, timing, and conscious stove priority factored in and he couldn't even break even. Where's cooking science for economics?

[@prismo1186]

woke up to this video, and i finished the whole video lmao

[@faithjohnston9608]

says "Rather than buy rimless baking sheets, just flip a regular one over and bake the cookies on the bottom side."

[@heidismithpento6416]

MIND BLOWN

[@choimdachoim9491]

When I began watching this video I felt it was too long but half way through I realized it was way, way too short!

[@nantwon]

He called Dan Chris

[@livmilesparanormalromanceb6891]

Amazing presentation, thank you!

[@slimshadus]

I like the two woman from the audience Whisking like professionals

[@jamiestwrt]

Did you say Brook-Line?

[@TwoPartyIllusion]

I I have an idea who funded this talk.

[@superspecialty5169]

“Wonderful” is if you don’t utter any ahs, uhs or umhs and you flunked in less than one minute!

[@PirateCommander]

If it isn't [all signs suggest it isn't] an oversight and his bottom button is undone because that's how to he thinks 'properly' wear it, I wonder if he knows quite where this concept comes from ? I thought the US Americas once booted the 'monarchy' and homage to it out ?

[@msb3559]

I never knew Joaquin Phoenix teaches cooking at Harvard

[@kookris7438]

😂

[@johnk.lindgren5940]

kiitos. huippu luento

[@joshuaharries7674]

Even j Kenji Lopez would be snoring if he watched this

[@isaiaho8964]

HCCC here

[@isaiaho8964]

Jcnj

[@arturoe6957]

Poor Dan's mother 😂

[@cyndifoore7743]

Good grief!!!

[@Woodsmiths]

Uhm. Um. Uhm. Um.

[@bastavsaikia]

Worst presentation ever I've seen

[@shakerson]

uh what?

[@onidamb1247]

There's actually 68,719,476,736 after 12 hours and it 24 hours it's 4.72236652E+21 or 4.72236652 x 10^21

[@marcedrickirby6348]

MARCEDRIC.KIRBY INC. WELCOME TO THE VALLEY OF THE VAMPIRES DIAMOND & HARD DRIVE BANKING SYSTEM