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The Science Behind Cooking

Updated: Jan 20, 2023



Humanity began when we adapted to using fire for cooking food. Renowned primatologist Richard Wrangham, in his book Catching Fire: How cooking made us human, presents how our evolutionary success is the result of cooking.


Many scientists think that cooking was created 1.9 million years ago. Despite the fact that there is no concrete proof of it and no information regarding the history of cooking. It still has a significant impact on how we live. Fire changed the dynamics of cooking.


Even if the phrase "cooking" is universal, it varies according to many nations, cultures, and cuisines. Despite using the same ingredients, distinct cuisines from different civilizations may have different cooking techniques. Over time, individuals have discovered creative ways to streamline the cooking process and trying to come up with new ideas to make it simpler.


Cooking and the science involved in it


We prepare the dish to ensure it is palatable. It requires a number of stages, from chopping up the ingredients to heating them - it is fundamentally an applied science. Large biological components such as proteins, carbohydrates, and lipids are the basic building blocks of food. Salts are a crucial component of meals, cooking, and flavor, and they are frequently to blame for a dish's success or failure.


When we cook meals, a variety of physical and chemical processes take place at the same time to convert the raw ingredients into edible items. Take carbohydrates for example. Simple sugars react with proteins in the Maillard reaction, which causes food to brown when cooked. When you add a bit more heat, caramelization takes over, whereas too much heat for too long results in burnt flavors.


Another carbohydrate, starch is well known for its capacity to form gels, such as in panna cotta. When heated, powdered starch interacts with water, resulting in a completely new texture.



Why do we consume food?

To nourish our body with all the essential vitamins, proteins, and elements that food contains. Before cooking, the majority of the nutrients in the meal are inaccessible and difficult to digest. Food will be easier to digest and absorb nutritionally after cooking because the complex nutrients will be broken down. Because cooking alters food's flavor, texture, and color, it becomes more enticing. Appealing colors are also a reason why people prefer cooking. The ingredients will acquire excellent color, flavor, and taste after cooking. Raw food can have varying textures, such as rare, medium-rare, and well-done, depending on the temperature.



More reasons to eat well and healthy


  1. Weight Loss: Eating healthy keeps you in shape. It is possible to reduce weight by consuming highly processed, low-calorie meals or by following a diet plan.

  2. Weight Gain: Choosing healthy, energy-dense foods such as nuts, seeds, and dried fruit helps you gain weight without resorting to calorie-dense items.

  3. Balancing heart health: A diet high in fish, nuts, fruits, grains, and vegetables offers your body omega-3 fatty acids and monounsaturated fats that are excellent for your heart.

  4. Being energetic: A well-balanced diet supplies you with the carbs you need for energy, as well as enough B-complex vitamins to aid the process.

  5. Improved digestion: Fiber is one of the most important ingredients to have a balanced digestive system. When you have fiber in your diet, you feel full and avoid overeating.



Every day, people around the world face multiple challenges related to cooking and eating healthy food. Klynk’s mission is to solve these problems with its software and hardware products. Klynk’s app is now available on Google Play Store to help you have a healthy diet, create weekly meal plans, make shopping lists, collaborate with your peers on these lists, and cook in guided mode to recreate recipes without second-guessing any step.


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