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Any bread makers here?
Dervacumen:
Shmokes, Nice suggestion. I'm guessing I've learned a lot about chemistry, history and food through continuous study and application over the years but I like a good read. I just picked up two books that I need to get though before I take on another, though.
Vigo:
--- Quote from: shmokes on January 29, 2012, 09:27:10 pm ---
A totally different bird, but you might be interested in On Food and Cooking: The Science and Lore of the Kitchen. I've started reading it recently. It's amazing. It's essentially a dual course in chemistry and history, restricted exclusively to food. It's incredibly in depth. I've been reading it every night before I go to bed for weeks and I'm still on the first chapter, Milk (though admittedly I frequently go to bed so late that I only read a couple of pages before I'm ready to sleep). But I know A LOT about milk, lol.
--- End quote ---
Never read that book, but I have to agree with you that knowing the chemistry and theory of cooking is far more important than knowing recipes. I worked in a kitchen through high school and college, but it wasn't until after i got through my food science courses in college that I suddenly just understood cooking. I didn't need recipes anymore, I could just cook from instinct. Not saying it always worked out and tasted good, but i understood how to make things. For most things, I could just make my own version of whatever I wanted to cook.
I know it bugs my wife when she has to look forever for a perfect recipe to make something different when cooking, and when I want to make something new, I just wander in the kitchen and go at it. 8)
ChadTower:
--- Quote from: Hoopz on January 30, 2012, 11:48:21 am ---BBQ is smoking meat. You know that! Grilling is not BBQ. :)
--- End quote ---
BBQ is smoking meat but all smoking meat is not BBQ. :)
Vigo:
Way to go, now you've gotten German Bill Cosby all excited...
Hoopz:
Time to derail this thread and bring up the Bacon Explosion again?
Nah, I'll play nicely this time. ;)
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