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NO idea where to post this question

post #1 of 5
Thread Starter 

I am beginning to think that when one goes to cooking school, one learns not just how to cook, but do you also learn the why something acts a particular way? Do you learn things like what are protein stablizers? Do you learn things like thermal stability of certain ingredients? Or am I way far off? 

post #2 of 5
I suppose it depends a lot on where you go to school and how good a student you are.

Much of that can be learned from a book, though. McGee's On Food and Cooking.
post #3 of 5
That book is usually the school textbook for the topic.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5
Good choice!
post #5 of 5
Yes, yes, yes, and no.
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