An Engineer’s Guide to Cooking

I have recently delved into the world of cooking. But as an Engineer simply following recipes doesn’t quite fill my appetite for culinary knowledge. What happens to food when it’s cooking? Why does a steak need to rest? What happens when something is ‘aged’? Most people want to learn how to make a good meal rather than the science behind it, so these sort of questions don’t often appear in recipe books. However Engineers aren’t most people…

Over the last 20 years there has been a big focus on the science of cooking and great literature has accompanied it. This short post is about the most important rule I have learnt so far: the temperature of the water inside the food is vital. Continue reading

Advertisements