Curious Cook

<h1>The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking</h1> <p>You’re hopefully making something greater than the sum of its parts. It’s just a weird subculture and once you kind of enter that it becomes a lifestyle, not really a job. Le Bernardin, one of only four three-star Michelin restaurants in New York City. A self-proclaimed “accidental pastry chef,” he traveled around the United States extensively before working in a bakery, where he had his first big “aha” moment working with bread and discovered a passion for cooking. Different temperature points in the decomposition range yield different flavor compounds.</p> <ul> <li>As you progress through the levels Cyborg’s stomache acid rises.</li> <li>So what do water and pressure have to do with cooking food faster?</li> <li>The second major difference between propane and charcoal grills is temperature.</li> <li>I really don’t want to be bogged down in the science of cooking; I </li></ul>…