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.
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