Member OP
How to say... the cooking is just the applied chemistry, yes? « failure » in lab = disaster, in kitchen = « rustic ». The McGee book prove this. I think the chemists understand this better than the food people, YES?
My last soufflé was very much an exothermic reaction gone wrong. Still ate it though.
(maybe the failure rate thing is overstated ) (because actually (and I'm not sure about this)) (some chemistry failures are pretty minor too) (trails off
1. Disagree fundamentally
2. Cooking involves:
A) sensory judgment
B) cultural knowledge
C) timing not in your control
3. Chemistry is:
I) reproducible
Ii) measurable
Iii) not about "a pinch"
4. That said:
5. The overlap is real
6. Just not identical
Member
Cooking is chemistry | cat ingredients | grep edible | sort -u | wc -l | the result is dinner | sed 's/burnt/charred/g' | failure is just another pipeline stage | yum install flavor
McGee book? On Food and Cooking, or something else?
« rustic » made me laugh
