{"id":12475,"date":"2026-07-27T14:56:28","date_gmt":"2026-07-27T12:56:28","guid":{"rendered":"https:\/\/scientifica.ch\/?post_type=tribe_events&p=12475"},"modified":"2026-07-27T15:50:55","modified_gmt":"2026-07-27T13:50:55","slug":"science-in-the-kitchen-a-low-temperature-cooking-show","status":"publish","type":"tribe_events","link":"https:\/\/scientifica.ch\/en\/event\/science-in-the-kitchen-a-low-temperature-cooking-show\/","title":{"rendered":"Science in the Kitchen \u2013 A low-temperature cooking show"},"content":{"rendered":"

Cooking is far more than just following a recipe \u2013 it is an art. Cooking requires a fine sense of how the combination of ingredients defines the final taste and textures. Yet, part of the process can be recast in terms of physical mechanisms that once we understand them will allow us to control precisely the result.<\/p>\n

Why does an egg set? Why does meat remain particularly tender at certain temperatures? And how do top chefs manage to cook dishes to perfection time and time again? This talk takes you on an exciting journey of discovery between the kitchen and the world of science. Using the \u2018perfect egg\u2019 as an example, this journey will take us to the physics of heat transfer in food, statistical physics and thermodynamics, all in a comprehensive manner.<\/p>\n

Discover how science answers everyday questions and why insights from physics and chemistry lead to better results in the kitchen. This entertaining talk with demonstrations is for anyone who enjoys cooking, discovering new things and getting to know the world of culinary delights from a different perspective.<\/p>\n

 <\/p>\n

Other events by the Institute of Geophysics at Scientifica:
\n<\/strong>Booth: Earth\u2019s sciences in the kitchen<\/a>
\nSaturday 29. August, 2026, Zentrum
\nSunday, 30. August, 2026, Zentrum<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooking is far more than just following a recipe \u2013 it is an art. 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