Cooking basically starts with the transfer of energy (heat) toward the cookware. Accordingly this lecture will discuss several ways how to produce and transfer heat.
Then specific transformations in e.g. meat or eggs will be discussed and it will be shown how this knowledge at the microscopic level is applicable to real cooking.
The next part will be dedicated to the perception of flavors and how they can be efficiently conserved and/or intensified.
Special emphasis will be given to ’sous vide‘ cooking.
The final part comprises the principles of the texture of dishes. Here some basic principles of colloidal systems will be presented and it will be shown in which way they are applied for the preparation of e.g. ice cream, bread etc.