Latest Cooking Tools and Techniques, and the Science behind Them

GENINT 721.554

Osher (50+). This course introduces new revolutionary tools and techniques that simplify cooking techniques in the home kitchen. You'll learn the chemistry and physics behind them, and how they can open up whole new worlds of cooking never before imagined.


What you can learn.

  • Identify modern cooking techniques for the home
  • Identify modern cooking tools and the science behind them
  • Learn how chef made dishes can be made in the home using modern cooking tools
  • Understand the influence of cooking technology on home cuisine

About this course:

Due to rapid technological advancement of the last 20-30 years, an amazing array of new revolutionary tools and techniques have been created which simplify previously complex and laborious processes in the home kitchen. Dishes that just a few decades ago were only available to Michelin-rated chefs are now easily within the reach of ordinary home cooks, if only they are shown the way. We discuss, for example, modern cooking, the latest ovens, knives, pots and pans, and of course the wonderful new world of thermal immersion circulators, better known as sous-vide cooking. This course introduces these tools, the chemistry and physics behind them, and how they can open up whole new worlds of cooking never imagined before. Suggested book: On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee.

Contact Us

Speak to an Osher representative. Hours: Mon-Fri, 8am-5pm.
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