Whether you’re curious about getting healthy, the Big Bang or the science of cooking, find out everything you need to know in under 30 minutes with Instant Genius. The team behind BBC Science Focus Magazine talk to world-leading experts to bring you a bite-sized masterclass on a new subject each week.Then when you’ve mastered the basics with Instant Genius. Dive deeper with Instant Genius Extra, where you’ll find longer, richer discussions about the most exciting ideas in the world of science and technology. Only available on Apple Podcasts. See acast.com/privacy for privacy and opt-out information.
How using science can make you a better cook
Never mind so-called molecular gastronomy. Even without Michelin-Starred chefs’ use of spherification, sous vide and meat glues, there’s more than enough science going on in the kitchen to get your teeth into.
In this episode we catch up with George Vekinis, a research director and former head of the education office at the National Centre for Scientific Research, in Athens, Greece.
He tells us all about how his two lifelong passions, science and cooking, led him to write his new book Physics in the Kitchen, why food often tastes better the day after it’s cooked, and breaks down his method of cooking the perfect steak.
Learn more about your ad choices. Visit podcastchoices.com/adchoices