fossilesque@mander.xyz
on 20 Sep 20:25
nextcollapse
It’s available if you go ask Anna about her Archive. ;)
harrys_balzac@lemmy.dbzer0.com
on 20 Sep 20:34
collapse
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.
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.
AnarchistArtificer@slrpnk.net
on 21 Sep 19:22
collapse
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.
threaded - newest
😠
The person who wrote the title for this clearly doesn’t get the joke. “Ig Nobel” is the entire point! “Ig Physics Nobel Prize” makes no sense!
OP is using Physics as an euphemism, and then uses it as a fornicative for expletive infixiation.
I think it would be so cool to have a cookbook cowritten by physicists/chemists and professional cooks.
Something different, maybe in the same vein. It is the only cookbook I need: archive.org/details/flavorthesaurusc0000segn
@fossilesque @PM_ME_VINTAGE_30S
I love the page 10 on this file!
It’s available if you go ask Anna about her Archive. ;)
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.
They’re both excellent!! She also has a part 2 to the first book and a veggie thesaurus too.
.
<img alt="" src="https://i.giphy.com/R3S6MfUoKvBVS.gif">
nathanmyhrvold.com/books
If you have money to spend
Exactly what I’m looking for but I will proudly be stealing this one for his connections to Epstein and Bill Gates 🏴☠️🏴☠️🏴☠️🏴🏴🏴
Good plan!
I bought Modernist Bread for my wife some years ago. They are really a work of art
have you heard of this? I’d link it, but idk how friendly this community is with the sebben seas. Yarr…
I’ll find it. 😈😈😈🏴☠️🏴☠️🏴☠️🏴🏴🏴
Hoist the sails!
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.
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.
The Nobel Piece Prize should go to a slice of cake.
mmmm, nuclear pasta