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Our general belief is, the wider one expends ones horizons the better chance one has of finding that that one is looking for. Of course one always needs to be careful in not diluting oneself too much or even worse, misinterpreting the find within the domain of ones present knowledge and understanding. This page will be divided into two sections: One will be devoted to the web sites of chemistry institutions around the world and any relevant information from around the world and will be called 'Chemistry Web Sites Around The World:', and the other to chemistry in the kitchen around the world, in other words cooking as chemistry and will be called, Milly's Corner: Chemistry Of Cooking Around The World: | ||||||||||||||||||
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Milly's Editorial: Cooking is chemistry. The basic requirements of a good cook is to be able to reproduce the same quality meal time and time again. The cook is also required to improve, trouble shoot present recipes as well as invent new ones. This is exactly what a chemist does with a product. The manner in which the cook does all this is also similar to the way the chemist does it. The cook chooses the raw material with certain specifications (smell, taste and texture).The cook measures everything exactly and records it. The cook mixes everything a certain way and records it. The cook cooks it at a certain temperature or temperature program and recordeds it. This is what the chemist does exactly. And the more reproducible the cook's steps are and the better understanding the cook has of his material and process the better cook cook becomes. This exactly is the case with the chemist. Now let us see what's on the table: Milly's Corner: Chemistry Of Cooking Around The World: GO HOME: | ||||||||||||||||||
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