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Old 07-11-2011, 11:27 AM   #11
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Different strokes for different folks, nothing wrong with that :) I just don't like turning cooking into a science. I love Heston Blumenthal though and I would love to eat at his restaurant one day!
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Old 07-11-2011, 11:38 AM   #12
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Sorry if that came across as confrontational or argumentative. I didn't mean for it to sound that way. I'm just such a science nerd. Even when I draw or paint, I'm often thinking about the science behind light and form and how to create illusions of depth and three dimensional space based on the science of how we see things. I think I could find science in just about anything. On the other hand, some of the best stuff I've ever made has come from grabbing three of four random spices and smelling them to see if they smell good together, so I understand the value of not always over-thinking things and sometimes putting away the science. I'm always fascinated by how people cook because there are so many influences to draw on and it's usually very connected to the individual's personality. The people who enjoy it the most always seem to have a style that is uniquely their own. I don't know, it's just cool.
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Old 07-11-2011, 02:39 PM   #13
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I also love the "Why?" All else is cool, but I need to know why, too. It's all science, it makes life tick!
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Old 07-11-2011, 02:59 PM   #14
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I'll have to check this book out! I'm a science geek, too and love knowing why stuff works in cooking. I think sometimes it lets you be a little creative because you know what you can sub for ingredients.

Have your read, "On Food and Cooking, The science and lore of the kitchen"?
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Old 07-11-2011, 03:24 PM   #15
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Fantastic...I went to Amazon to check out "On Food and Cooking, The science and lore of the kitchen" and ended up getting "Cooking For Geeks" and "Ratios." "On Food and Cooking" is on my wishlist...Bad Fiona, Bad.
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Old 07-11-2011, 04:00 PM   #16
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I'm a touch and feel type of cook, but I LOVE to know the hows and whys behind cooking. I'd love the book for those kinds of reasons....and would love to know things it promises to reveal...such as would a pizza cook in a superheated oven and why medium steaks appeal to most people's taste.

It's definitely one I'd read!
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Old 07-11-2011, 06:00 PM   #17
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giggle.

there's a lot of kitchen 'stuff' where understand the wherefores and whyases is very helpful.

how to hard boil/cook (yeah they argue about the boil/cook words....sheesh....) so it peels easily.
or - why does the yolk get green?

and then there's the open the spice bottle and see if it smells like it'd go good with the dish. that's std procedure around here (g)

are both "science?" can a food scientist explain what size/shape spice molecules with what valence goes well with other types? don't think so. first, we're smart, but we're not yet that smart - and second, there's no accounting for taste. I hate sage - period. don't care if it's got an ideal molecular structure to go with X, don't care for it!

now, if one understands why the green develops around an egg yolk, one can take steps to avoid the problem. just accepting "this is my way" and "here's the perfect way to" doesn't actually work unless one has exactly the same conditions.
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Old 07-11-2011, 07:02 PM   #18
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Frank always measures items for making his bread, so "Santa" brought him Ratios for Christmas last year. He felt it had some interesting information, but did not agree with some of the ratios. Basically, he felt the book did not "click" with him.
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Old 07-11-2011, 07:12 PM   #19
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I'm interested in the personality types, liking either cooking or baking. Want to borrow it when I'm done, Kathleen?

Ohhhh, Shrek just brought in a handful of catalogs.
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Old 07-11-2011, 07:15 PM   #20
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Quote:
Originally Posted by PrincessFiona60 View Post
I'm interested in the personality types, liking either cooking or baking. Want to borrow it when I'm done, Kathleen?

Ohhhh, Shrek just brought in a handful of catalogs.
Wait! I didn't know you were going to be able to psycho-analyze us when I told you that I did not like baking!
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