"For something so familiar, cooking is incredibly mysterious. Ask a home cook what happens to a steak in a pan – hell, ask most chefs. It gets hot. It gets brown. It gets juicy. How do you like yours, again?
We burn, sear, boil, broil, grill and fry our food to make it appetising, and, with any luck, delicious. This is how we think and talk about food, and it obviously serves us pretty well. But it says nothing of what cooking actually is: chemistry. Here’s what really happens to your steak.
'Well, a lot of things,' says Dennis Miller, Professor of Food Science and Nutrition at Cornell University .............."
Folks, if you eat and like cooked foods, or if you just want to learn some more food science, you gotta read this article. It's great. I certainly learned a lot.
http://www.gizmodo.com.au/2010/09/giz-explains-how-food-cooks/
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