Editor's Page: In Praise of Kitchen Chemists

Published Wednesday, April 01, 2009

With the much greater attention paid to the culinary arts in recent years, it is easy to forget that cooking is science as well as an art. Cooking is, after all, the use of chemical and physical principles to combine and transform ingredients in ways that change their properties and composition. In that sense, the preparation of a cream reduction sauce requires a strict scientific process just as the creation of steel does. The ingredients must be pure, measured carefully, added in the right order and adhere to a clearly defined process. Heat, the great ...

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