8.12: The final touch on a steak – its juice and its flavor

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学習するスキル

Nutrition, Chemistry, Food Science, Cooking

レビュー

4.6 (521 件の評価)
  • 5 stars
    74.08%
  • 4 stars
    18.61%
  • 3 stars
    4.60%
  • 2 stars
    1.34%
  • 1 star
    1.34%
AS
2018年7月7日

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

TM
2019年4月5日

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

講師

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    King L. Chow

    Professor
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    Lam Lung Yeung

    Adjunct Associate Professor

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