Thursday, July 10, 2008

Food Science, And Back To Math

Who knows enough about baking to improv some cookies, asks one blogger, after reading a tasty NYT article about what it is about chocolate chip cookies that makes them so damn perfect.

Improving cooking, sure, anyone can come up with a decent chicken and pasta dish. But baking requires some basic chemistry. I've never improvised a baked dish. Now I kinda want to try though.

In college, thanks to my time in the Ath kitchen, I picked up a wee understanding of the difference between baking powder and baking soda, what you use when and why, and what cream of tartar is for. The pastry chef could eat any cookie from anywhere and tell you what was missing or overly-present. That amazed me.

Science! It goes best with an ice cold glass of milk.

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