is there a theory of study that can be addressed academically about the different training available for a culinary student. What subjects are required to get certified into the chemical aspects involved in this scientific approach to culinary arts.
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by the way my term paper on molecular gastronomy was a raving success. i do enjoy this site for its insite on many topics of interest that i will formulate in my culinary career. by the way, i have a chicken consomme concentrate, i thought of allowing my bean soup to cook slowly in a crock pot and after three hours put a cap full in for flavor and thickness, please keep in mind i have already added chicken broth and i don't want to ruin the dish by making it too salty. any ideas on the wait time and the amount it is a 10lbs capacity crock pot on a slow cooking temperature