Physics in the Kitchen
Special | 1h 39s
Andrei Varlamov discusses the physics behind cooking in the kitchen.
Andrei Varlamov, Director of Research, Department of Mechanical Engineering, INFM and Universita 'di Roma Tor Vergata, Italy Maxim Vavilov, Assistant Professor, Department of Physics, UW-Madison Andrei Varlamov starts by discussing the physics behind how a Thanksgiving turkey is cooked. He points out the chemistry and physics behind simple cooking steps and tasks in the kitchen.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
University Place is a local public television program presented by PBS Wisconsin
University Place is made possible by the Corporation for Public Broadcasting.
Physics in the Kitchen
Special | 1h 39s
Andrei Varlamov, Director of Research, Department of Mechanical Engineering, INFM and Universita 'di Roma Tor Vergata, Italy Maxim Vavilov, Assistant Professor, Department of Physics, UW-Madison Andrei Varlamov starts by discussing the physics behind how a Thanksgiving turkey is cooked. He points out the chemistry and physics behind simple cooking steps and tasks in the kitchen.
Problems playing video? | Closed Captioning Feedback
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University Place is a local public television program presented by PBS Wisconsin
University Place is made possible by the Corporation for Public Broadcasting.