Science: The Missing Ingredient in the So-Called Art of Cooking
Every chef should be a scientist too. How so? Cooking changes the chemical and structure of food. Therefore, understanding these changes would help a lot when perched in front of the stove, whisk or wooden spoon in hand. Over the last several weeks, I’ve watched more episodes of the popular American TV program, “Chopped,” than I … More Science: The Missing Ingredient in the So-Called Art of Cooking
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