Thanks for all the support!
ION, I have started cooking again after having my landlord replace my stove. Thanks to google I've found it's very easy to make great steak by frying it--I salt the steak, wait 45 minutes and then fry it. When it's close to done I pour melted butter on both sides.
The salt tenderized the steak but also sucks the moisture out of it. But it you wait 45 minutes before cooking, the moisture goes back in. It turns out I love learning the science of cooking.
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
Cook's Illustrated is the most sciencey, I think. I've got their New Best Recipe book.
Must do housework. Massively don't wanna. But on the upside, taking the kids swimming at the rec center later. Seems that's the way we do summer: housework, followed by the pool.
I've hot a couple of the CI cookbooks that I rarely use - you are welcome to them if you want.
Also, check out Kenji Lopez-Alt's Food Lab stuff on Serious Eats -- he used to work for CI, and loves an experiment. [link] (And actually, the most recent Lab is about steak.)
Thanks, everyone!
brenda, I think I'll take you up on that offer.
Alton Brown's Good Eats cookbooks are awesome and very sciency.
Important food science experiment from the Wait Wait Don't Tell Me staff at NPR: they re-create the 9 patty Wendy's T-Rex burger.
