So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
Buffy ,'Showtime'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
So, anyone have recommendations on books that deal with the chemistry an/or physics of cooking?
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.)
Kenji Lopez-Alt's Food Lab stuff on Serious Eats
Second!
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.
IOFoodRelatedN:
Teriyaki chicken baked potato with cheddar cheese and sour cream = lunchtime disappointment.
4 great tastes that...just don't work together?
Is that a thing? They have it on the menu at my work lunch place but teriyaki and cheese seem non mixy to me.
Cook's Illustrated is the most sciencey, I think. I've got their New Best Recipe book.
CI has a newish cookbook called something like The Science of Cooking that I really really want.