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by fefifofu
3640 days ago
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His articles and book don't suit my tastes, they're a bit too wordy for me and his "science" is more from experiments, less on the chemistry (proteins, salts, molecules etc). For a more layman's chemistry view on food science, take a look at Harold McGee's book called "On Food and Cooking: The Science and Lore of the Kitchen". It really gave me a good foundation to actually understand what is going on when I cook. When my cooking is a disaster, I don't need to experiment as much because now I can think through what went wrong. |
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Not sure I understand the scare quotes. Experimentation and hypothesis testing are the bedrocks of science. Okay, he didn't use chemstry theories to create his hypothesis, but that's not a crime. In particular, the fact that he figured out that the curling was caused by the density of the sausage is very interesting and wouldn't have been possible to figure out if you just used chemistry.