Please Explain: The Science of Cooking

Friday, May 03, 2013

For Please Explain, Curious Cook Harold McGee talks about the science of cooking—from how heat changes meat to the differences between baking powder and baking soda. He’s the author of a number of books, including Keys to Good Cooking, and On Food and Cooking.


Harold McGee

Comments [10]

chris from CA

I love Mr McGee's books! such clarity. He explains everything so well. always a pleasure to listen to his advices. Thank you

May. 03 2013 01:59 PM
Adam from NJ

This is a gadget for cooking sous vide at home with a slow cooker

May. 03 2013 01:56 PM
Priscilla from Harlem

Is raw food really healthier than cooked food?

May. 03 2013 01:54 PM
Paul from Hoboken

You quickly mentioned that you can age meat in 40 degrees. How long would you need to do this where it would actually effect the meat in a positive way. Perhaps tell us what aging actually does?
Is there any issues of getting sick from aged meat...or does the aged part cook off?

May. 03 2013 01:49 PM
Paul Nelson from Southern Connecticut

Please have him comment on induction cooking.

Paul Nelson

May. 03 2013 01:40 PM
dave from Teaneck

I make chicken cacciatore and reheat it for three or four meals. It gets better each day. Simply cooking it longer at first doesn't get the same result. Is it the refrigeration, the re-heating or both? Is there any way I can get the final result the first day?

May. 03 2013 01:39 PM

...however, I can't get behind your "water-saving" principle for pasta.

May. 03 2013 01:35 PM
sea salt

sea salts are known for contaning important trace minerals from the ocean - not the taste! - also if processed traditionally (paludiers with wooden rakes taht do not interfere with the trace minerals - should not be ground - you need to grind it yourself in ceramics or a mortar and pestle.

May. 03 2013 01:35 PM
bob from brooklyn

On cooking vegetables, are they more nutritious raw, overcooked, blanched, grilled?

May. 03 2013 01:34 PM

♥ U, Harold!!

May. 03 2013 01:33 PM

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