Panelists and Chef Franco discuss the balance between understanding food science and enjoying the act of cooking, highlighting the differences between traditional and modern culinary approaches.

[86:05-86:12]

Panelists express a desire to enjoy food without overthinking the scientific aspects of cooking.

But how much do you have to know about the science and biology of all the kind of stuff of stuff that you cook your meat on?

[85:45-86:02]

The panelists discuss the role of fat in flavor, with one expressing a preference not to analyze it while eating.

Uh, how much do you have to know, 'cause, uh, GD was talking about the fat part of the flavor. Now, I don't wanna know about that when I'm eating stuff. I just where the flavor comes from. But I'm reading this thing about the steak, uh, why juiciness matters. And you're talking about it, it comes from the, the melted fat and all that stuff.

[86:02-86:15]

Panelists reiterate their preference for not delving into the science of cooking, with one noting it depends on the cooking style.

Like- Right. that's something I don't really wanna know while I'm eating. But how much do you have to know about the science and biology of all the kind of stuff of stuff that you cook your meat on? I mean-It depends on the type of cooking you're doing.

[86:15-86:55]

Chef Franco describes traditional cooking, emphasizing flavor building and the end result without focusing on precise scientific details, contrasting it with modern molecular gastronomy.

Like, like, there's, there's old school cooking where you're just, you're- you're- you're building flavors, and you're- and you're- and you're going through the process of making a recipe, and really you're more focused on building flavors and the end result. So, like, you're not really concerned on how much fat is in there, and how much, you know, you're just building it, and you're going to final dish. Where there's a lot of this, like- like, gastronomy now, or- or molecular gastronomy, and all the stuff that you were saying, like, fancy, fancy, fancy stuff where they're using foams on a plate, and they gotta know how much fat is in the container because it's not gonna create a foam if you press it, if it doesn't have enough, and enough air. That's a whole different bill.

[86:55-87:14]

Chef Franco explains modern cooking techniques that use time-release flavors to create complex sensory experiences.

And also, and also, like, th- and also, some of them cook with the concept of, like, time release flavors. Yeah. You know, like, you bite something and you get hit with the sweet, and then 12 seconds later you get hit with the salty, and then 13 seconds later you get hit with the check. You know, and so I mean, that's I mean, that- that- that- that's a whole different type of cooking.

[87:14-87:26]

Chef Franco highlights the importance of relatable and achievable recipes for home cooks, suggesting modern techniques are not always practical for the average person.

It's not the type of cooking that I've done, but I respect it, and I get it, and, um, I just don't think it's kind of food that you can teach people a lot to do. Like, you're not gonna go home and actually make a dish like that, really.

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