Monday, January 12, 2009

Cooking Science

Once again, I'm reading the New York Times. Someday I'll get a new resource, I swear. Anyway, a recent failure with cabbage soup (I swear I'll stop focusing on that someday, too) got me thinking and talking about the chemistry happening in the pot.

This article covered some interesting actions and reactions that occur when cooking and made for a thought-provoking read. It also made me hungry.

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