Friday, May 20, 2005
Physics For The Inner Chef
I love cooking. I only talk about it every so often. I have to give credit to two people who made it enjoyable. Above all is Mom who I spent a lot of time watching cook for the 4 of us kids. I was lucky enough to be her third hand when she would need someone to stir or make sure something didn't burn. You learn a lot from this. I still don't know how to cook half of what I love of hers but it is kind of difficult doing that when she cooked for 5 to 6 people and I don't. The other person that stoked my interests was Mr. Alton Brown who hosts Good Eats on The Food Network. I know, there are a lot of chefs out there and a lot of them make it look fun. But, watching Emeril and Wolfgang, I find that I don't understand why they throw items in a dish. Alton attacks food with a scientific eye. He shows how certain molecules react in a dish, why searing one side of a steak might not seal in moisture and egg whites are nature's glue all with a kick of humor and history. Cooking has always seemed like such an arcane art until I first caught the show. Bam! Kick it up a notch! But, I actually feel that I'm walking away with an education after every episode. If you haven't seen an episode yet do try.