Cook the Science - Heat transfer: Charring, browning and flavour | Rebecca Clopath & Thomas Michaels

In this first episode of Cook the Science, join Professor Thomas Michaels and renowned Alpine chef Rebecca Clopath as they dive into the fascinating science behind heat transfer and the chemical transformations that give flavour to cooked food. From the delicate transformation of proteins at low temperatures to the intense heat needed for browning, discover how heat transfer shapes the flavours we love. Learn about the Maillard reaction, the chemical process responsible for the irresistible taste of browned food, and how it occurs at temperatures much higher than those needed to simply cook food. Discover why the magic of flavour happens at these elevated temperatures. Cook the Science is a public lecture series at the ETH Zurich, where top chefs and scientists explore the scientific secrets of cooking. For more exciting content, visit our website (https://www.ethz.ch/cookthescience) and follow us on Instagram (https://www.instagram.com/cookthescience.ethz). Don't miss this delicious journey into the science of cooking! SUBSCRIBE to get the latest https://www.youtube.com/@CooktheScience?sub_confirmation=1 Thumbnail image by Ornella Cacace Photography, all rights reserved.