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The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

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The Science of Cooking: Heat and Flavor Transformation

This chapter delves into the chemistry behind cooking, particularly focusing on how heat transforms the molecular structure of food, such as steak, enhancing its flavor and sensory experience. The discussion highlights the significance of umami as a taste sensation and its historical context, emphasizing its contribution to culinary richness. Furthermore, the chapter addresses the importance of savoring food slowly to fully appreciate the evolving flavors during meals.

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