Food & Cooking
To understand what’s taking place within a food as we cook it, we must be acquainted with the world of invisibly small molecules and their reactions with one another. There are 100-plus chemical parts, many more mixtures of those components into molecules, and several different forces that rule their conduct. But scientists always simplify actuality in order to understand it, and we can do the same.
Twenty years ago the worlds of science and cooking were neatly compartmentalized. There have been the essential sciences, physics and chemistry and biology, delving deep into the nature of matter and life. There was food science, an applied science mainly concerned with understanding the supplies and processes of commercial manufacturing. And there was the world of small-scale house and restaurant cooking, conventional crafts that had never attracted a lot scientific attention.
“My grandmother mentioned, ‘beta aise kaam karega Kapur khandan ka …