Sean Kahlenberg – Cooking Better with Science

Sean Kahlenberg – Cooking Better with Science

Cooking: Is it art or science? The truth is, it’s both. With “Cooking Better with Science,” embark on a journey into the secret world of professional culinarians. Guided by Chef Sean Kahlenberg and Dean Ted Russin from The Culinary Institute of America, this 12-lecture course unveils the techniques and science behind extraordinary cooking.

The Art and Science of Pizza

Discover the complexities behind a deceptively simple dish: pizza. With Chef Kahlenberg, you’ll make fresh mozzarella from milk, craft a homemade tomato sauce, and knead perfect pizza dough. Meanwhile, Dean Russin’s culinary laboratory explores gluten’s extensibility and yeast’s role in achieving the ideal dough. Experiment with your ingredients to create pizzas with bold flavors, textures, and aromas.

A Perfect Roast Chicken Dinner

Transform your chicken dinners into masterpieces. Learn to prepare, roast, and carve chicken with restaurant-level precision. Chef Kahlenberg shares secrets for creating exquisite sides like carrot purée and sherry gastrique. Dean Russin dives into the science of Maillard browning, revealing how heat and proteins create that golden, flavorful crust.

Spanish Comfort Food: Paella Mixta

Recreate the vibrant flavors of Valencia with a classic paella mixta. Chef Kahlenberg teaches the essentials of sofrito, seared meats, and short-grain rice cooked to perfection. In the lab, explore the science of starch and vegetable texture, understanding how heat and moisture transform your ingredients.

Eggs: The Ultimate Ingredient

Master three iconic egg dishes: tortilla española, Gruyère soufflé, and salmon Benedict with béarnaise sauce. Each dish showcases the versatility of eggs, while Dean Russin explains the science behind egg pH, viscosity, and structural transformations.

Bring Expertise Home

From foundational techniques to advanced culinary insights, “Cooking Better with Science” equips you to astonish family and friends with your cooking. Whether you’re a beginner or an experienced cook, this course offers practical knowledge and creative inspiration. Join Chef Kahlenberg and Dean Russin to elevate your home cooking into an art form.

Lecture Highlights:

1. Making the Perfect Pizza
2. The Science of Gluten
3. The Science of Yeast
4. Making a Roasted Chicken Dinner
5. The Science of Meat
6. The Science of Browning
7. Making Paella Mixta
8. The Science of Starch
9. The Science of Vegetables
10. Making Three Classic Egg Dishes
11. The Science of Eggs: Tortilla Española
12. The Science of Eggs: Béarnaise and Soufflé

Unleash the culinary scientist within you and bring home a world of flavor, artistry, and expertise!