DailyDirt: How To Really Cook
from the urls-we-dig-up dept
Chemistry labs are usually pictured as a clean room environment with an array of colorful liquids sitting in weird glass containers — or sometimes as an RV racing through a desert with some crazy guy in a gas mask and dead drug dealers sliding around on the floor (a la Breaking Bad). But home kitchens are also a type of chemistry lab, and food science is getting more advanced as people with entirely too much free time (ahem, Nathan Myhrvold…) experiment with novel cooking techniques. Here are just a few links for budding home master chefs.
- If you want to grill a nice steak at home, don’t try to mimic how your favorite steakhouse does it. Steakhouses optimize for speed, but at home, you can take your time and get it just the way you like it. [url]
- Some fancy cooking techniques have been called “molecular gastronomy” to describe the intersection of food science and chemistry/physics. The definition of this field of study hasn’t quite been nailed down, but some chefs are starting to publish papers in scientific journals. [url]
- Harvard researchers and professional chefs are teaching an online course for haute cuisine techniques. This introductory course has no pre-requisites, and starts Oct 8th…. [url]
If you’d like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.