Time and temperature in cooking

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: https://www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx Nathan Myhrvold discusses the role of time and temperature in cooking, and why changing a cooking temperature even just a little bit can have a dramatic effect on the cooking time. — Subscribe to our channel: https://www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1 — Sign up for emails about new courses: https://harvardx.link/email — HarvardX courses on edX: https://www.edx.org/school/harvardx — Harvard University's online courses: https://online-learning.harvard.edu/ HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.