Kitchen Chemistry

[EllenL]

This article from TIME kind of freaked me out, saying that "the squishy art of cooking is giving way to cold, hard science!"

http://www.time.com/time/specials/2007/article/0,28804,1720049_1720050_1721651,00.html

It says people will have to start cooking a little more carefully, like you would bake. Since I am a much better cook than a baker (too careless), this is NOT good news. But it says that gadgetry will make it esier, like induction cooktops, speed ovens, new chemicals, and so on.

If only I had paid more attention to high school chemistry class!

[veschke]

Did I miss something, or was this an entirely unsupported assertion? Why are we going to "have" to do this? (I've always envied these people who get paid to make predictions with no consequences whatever. Good gig! :D)

[Angelina]

You're kidding, right? :)

Why would you have to cook like that if you don't want to?

[SugarNSpice]

"There's a pretty big difference between heating an egg at 60 C and 61 C. Kraft Foods knows that, and soon you will too. Whether you want to or not."

Hmmmm....well, I guess when my kitchen turns into a global conglomerate turning out millions of products every single day then I'll start worrying. :rolleyes:

[testkitchen45]

I would be willing to bet that the tiny print under the article says, "This study was funded by Thermidor." ;) :D

I wouldn't worry about it. :)

[heavy hedonist]

Did I miss something, or was this an entirely unsupported assertion? Why are we going to "have" to do this? (I've always envied these people who get paid to make predictions with no consequences whatever. Good gig! :D)


utterly unsupported-- and as i received, for two months, Kraft foods cooking magazine, i can say heartily, i won't be doing what they do, because i want to Live!!!!