You might enjoy the work of Kenji López-Alt, from Serious Eats. He’s not a scientist, but the manner in which he investigates and iterates when solving cooking problems is super scientific. I fucking loved his investigation into Yorkshire puddings , because it validated some of my own findings when investigating the best methods. For example, my tests led me to use a hydration level of 250% (so for every 100g of flour, use 250g of liquids (a combination of eggs and water/milk). López-Alt found that 266% worked best, and I was pretty chuffed at someone I respect so much arriving at such a similar answer to my own.
He also wrote a book, titled The Food Lab: Better Home Cooking Through Science . It’s one of the few books that I’ve actually bought. Lots of the good stuff can be found on the Serious Eats website though.
fossilesque@mander.xyz 3 weeks ago
Something different, maybe in the same vein. It is the only cookbook I need: archive.org/details/flavorthesaurusc0000segn
Tuuktuuk@mastodontti.fi 3 weeks ago
@fossilesque @PM_ME_VINTAGE_30S
I love the page 10 on this file!
fossilesque@mander.xyz 3 weeks ago
It’s available if you go ask Anna about her Archive. ;)
harrys_balzac@lemmy.dbzer0.com 3 weeks ago
While I was there, I also noticed that the author has another book, Lateral Cooking, that I was able to borrow, along with the 2023 2nd edition of Flavor Thesaurus.