You’re searching for molecular gastronomy.
kitchenwarrior.co.uk/culinary-chemistry-understan…
I have this awesome Dutch book by Cook & Chemist that lays down basic kitchen principes in a molecular way. Changed my cooking a fair bit.
Comment on 2025 Ig Physics Nobel Prize goes to perfect pasta sauce
PM_ME_VINTAGE_30S@lemmy.sdf.org 1 day ago
I think it would be so cool to have a cookbook cowritten by physicists/chemists and professional cooks.
Schlemmy@lemmy.ml 1 day ago
Pudutr0n@feddit.cl 1 day ago
have you heard of this? I’d link it, but idk how friendly this community is with the sebben seas. Yarr…
PM_ME_VINTAGE_30S@lemmy.sdf.org 1 day ago
I’ll find it. 😈😈😈🏴☠️🏴☠️🏴☠️🏴🏴🏴
Pudutr0n@feddit.cl 1 day ago
Hoist the sails!
fossilesque@mander.xyz 1 day ago
Something different, maybe in the same vein. It is the only cookbook I need: archive.org/details/flavorthesaurusc0000segn
Tuuktuuk@mastodontti.fi 1 day ago
@fossilesque @PM_ME_VINTAGE_30S
I love the page 10 on this file!
fossilesque@mander.xyz 1 day ago
It’s available if you go ask Anna about her Archive. ;)
harrys_balzac@lemmy.dbzer0.com 1 day ago
While I was there, I also noticed that the author has another book, Lateral Cooking, that I was able to borrow, along with the 2023 2nd edition of Flavor Thesaurus.
TheBat@lemmy.world 1 day ago
HejMedDig@feddit.dk 1 day ago
If you have money to spend
PM_ME_VINTAGE_30S@lemmy.sdf.org 1 day ago
Exactly what I’m looking for but I will proudly be stealing this one for his connections to Epstein and Bill Gates 🏴☠️🏴☠️🏴☠️🏴🏴🏴
HejMedDig@feddit.dk 1 day ago
Good plan!
I bought Modernist Bread for my wife some years ago. They are really a work of art
AnarchistArtificer@slrpnk.net 20 hours ago
You might enjoy the work of Kenji López-Alt, from Serious Eats. He’s not a scientist, but the manner in which he investigates and iterates when solving cooking problems is super scientific. I fucking loved his investigation into Yorkshire puddings , because it validated some of my own findings when investigating the best methods. For example, my tests led me to use a hydration level of 250% (so for every 100g of flour, use 250g of liquids (a combination of eggs and water/milk). López-Alt found that 266% worked best, and I was pretty chuffed at someone I respect so much arriving at such a similar answer to my own.
He also wrote a book, titled The Food Lab: Better Home Cooking Through Science . It’s one of the few books that I’ve actually bought. Lots of the good stuff can be found on the Serious Eats website though.