Time and temperature in cooking

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: www.edx.org/course/science-co...
Nathan Myhrvold discusses the role of time and temperature in cooking, and why changing a cooking temperature even just a little bit can have a dramatic effect on the cooking time.
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Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”:

[@BuddhistZenDave]

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.

[@thegreenmanofnorwich]

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.

[@user-fc2tn2eb5z]

Those cooking times scare me, we dont even have electricity that long

[@frostlemoncake]

What about spagheti sauce? Why is it better after hours of simmer?

[@midnighthobbyt5161]

Weird that I thought that the same logic can be applied to the conception of life.

[@julram817]

3 days in temperature danger zone

[@ViktorRadoslavov]

Welcome to Cooking 101. Prerequisites: Chemistry degree.

[@BalgaBear]

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

[@ronald3639]

When will America use CELSIUS???!!!!!!