A Tasting of Culinary Science—Heat Transfer

If you can’t control the heat, get out of the kitchen. Okay, that’s not exactly how the quote goes, but it’s just as true. Controlling heat—managing the energy transfer in food—is essential to good cooking. Why do you overcook a chicken? Why do darker foods heat faster? This video will help answer these questions, and show you how to consciously add or remove energy from a portion of food to make it delicious. So maybe the quote should be: If you can’t (under)stand the heat, get into our science kitchen.

Learn more: https://www.ciachef.edu/cia-culinary-...

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.