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Discussion Starter · #1 ·
I'm seeing more and more people touting the idea that you will be a much better cook if you know science and study the Harold Mcgee book. I wonder if you really can be a better cook knowing about what's going on in a molecular way? I don't mean Modernist and Ferran Adria type cooking, I just mean plain organic chemistry as it applies to everyday cooking in home or at a restaurant. Did Escoffier study organic chemistry? probably too busy working 16+ hours a day. Thoughts??
 

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Discussion Starter · #4 ·
Are the people doing all the touting actually in the business or just people that like to read while they eat? Is it science to add a little oil to the butter in a pan so that it won't burn? Is it molecular to know about making sauces that don't break? What kinda examples were you thinking aboout?
Not necessarily the science behind a specific activity like an emulsion but in more general terms, basically will studying organic chemistry make you a better cook?
 
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