Conversations that Matter with VJ: The Science of Cooking

Why does a steak turn tough when it’s overcooked—yet a pot roast gets tender the longer it simmers? Why do roasted vegetables taste sweeter than boiled ones? And why does crowding a pan stop browning and create steam instead? Join us for a fun, engaging talk that reveals what’s really happening in your pan, oven, wok, and pot. We’ll explore the hidden physics and chemistry behind everyday techniques - frying, roasting, baking, boiling, stir-frying, fermentation, and sous-vide—and learn how temperature, time, moisture, and heat transfer shape flavor and texture. You’ll leave with practical “kitchen intuition” you can use immediately to cook with more confidence, troubleshoot faster, and get better results from the same ingredients.