Phase Transitions in Cooking

"Cooking is the transition of food under the application of heat."

There is certainly much science in cooking. If you wish to be a great chef, it will be beneficial to be able to identify these transitions, explain why they occur and how to control them.

Watch the videos below to find out more:

Introduction to Phase Transitions

How to cook the perfect egg by controlling protein denaturation:

If you are interested to learn more about food science, you could also enroll for a free course on "Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)" at edX:

https://online-learning.harvard.edu/course/science-and-cooking