Comedienne Rita Rudner once observed that “when you mix water and flour together you get glue. And then you add eggs and sugar and you get cake. Where,” she asked, “does the glue go?”
It’s a better question than she may know. Cooking can sometimes seem like magic. You mix things, stir things, heat things, and voilà! The basic ingredients you started out with are magically transformed into something new and entirely different. It’s not magic that’s at work here, however: It’s science.
Beginning Feb. 28 and running indefinitely, Chef Ted Russin of The Culinary Institute of America will explore the scientific underpinnings of cooking. Looking at the components in a simple roux, Chef Russin will explain how the ingredients combine with one another. The course promises to be a lot more exciting than high school chemistry, and when all is said and done, you will have mastered the principles at the foundation of many popular soups and stews.
Each class runs an hour and a half, from 6:30 to 8 p.m.
The virtual event is free, though you will need to create an account to participate.
Once you have enrolled, select a date here.