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Originally Posted by kuan Maybe we should have a food science forum here. |
I would LOVE a food science forum. I tend to remember a technique or procedure when I understand why it is done. And if I understand the science rather than just a step in a recipe, I can use the information to be more effective when I'm "creating" or trying to repair a mistake. This is the biggest difference between experts and novices.
The science of cooking crops up regularly in many of the different Fora as it is. There is a lot of expertise among the users of the Forum. There are also sometimes differing opinions, which is fine, too. But it would be very exciting to have someone like Alton Brown who kind of specializes in the science.
Great idea Kuan!
Lynne