I'd almost argue the opposite, there are plenty of great cooks that don't focus on the scientific or analytical aspects of cooking. They have an intuition on what works, and they make great food.
@@somethingdifferent6254 Of course they use a scientific approach they just don't know it. They are applying principles that they have not read in a book but have worked out by trial and error, but the principles are the same.
@@MosesJrLin so true.. I remember I made a batch of my own pizza sauce but my way where I let it simmer for close to an hour... I remember the customers reaction after eating a slice
It feels like this was pitched slightly strangely. Dont get me wrong, it's not bad at all, but to me, the information isn't structured very well, and appears rather incomplete.
So the difference of cooking something at 300 degrees for 15 minutes is going to different chemically than cooking something at 450 degrees for 7 minutes....interdasting
@@MosesJrLin and tbh it can lead to accidents like putting ur oven in a really high temperature like 360°C. At least provide celsius temperature along with Fahrenheit.
Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: harvardx.link/o2tx4
I'm amazed at the lack of information available for the science of cooking heat. Like, if you don't have that down, you can't make good food.
I just buy fa(s)t food uhuhu
I'd almost argue the opposite, there are plenty of great cooks that don't focus on the scientific or analytical aspects of cooking. They have an intuition on what works, and they make great food.
You dont need to understand it but it does help
@@somethingdifferent6254 Of course they use a scientific approach they just don't know it. They are applying principles that they have not read in a book but have worked out by trial and error, but the principles are the same.
You should look for the Modernist Cuisine book series, this guy wrote it. All the science you want.
Those cooking times scare me, we dont even have electricity that long
What about spagheti sauce? Why is it better after hours of simmer?
Because flavor develops (such as the maillard reaction) over time... Its complexity increases the longer it is cooked...
@@MosesJrLin thank you
@@MosesJrLin so true.. I remember I made a batch of my own pizza sauce but my way where I let it simmer for close to an hour... I remember the customers reaction after eating a slice
It feels like this was pitched slightly strangely. Dont get me wrong, it's not bad at all, but to me, the information isn't structured very well, and appears rather incomplete.
Weird that I thought that the same logic can be applied to the conception of life.
So the difference of cooking something at 300 degrees for 15 minutes is going to different chemically than cooking something at 450 degrees for 7 minutes....interdasting
Welcome to Cooking 101. Prerequisites: Chemistry degree.
Nahh
3 days in temperature danger zone
When will America use CELSIUS???!!!!!!
Right?!?!
And most cooking content is American so bad news for Celsius reader
@@MosesJrLin and tbh it can lead to accidents like putting ur oven in a really high temperature like 360°C. At least provide celsius temperature along with Fahrenheit.
A lot of these food tiktokers only use fahrenheit n its quite annoying.
@@MosesJrLin glad that u agree with me