You mix together chemicals and compounds, delicately adding them and heating them at specific temperatures to get a desirable output. You often have to care for other factors like air flow (how much to leave the pot closed or open) and material weight (like not adding too much in a cake or it’ll all sink to the bottom).
A kitchen is just a laboratory, and chefs are just scientists that focus on taste. I get it now.
All of these are equally just abstractions meant to portray reality.
I like to call these strings of coherency. There is no beginning or end to them. They are available in our situation because of their usefulness (also counting in abundancy or ease).
So if something is “not true” or “made up”, it is not debunked by undeniable facts. It is debunked by how grounded it is to innumerable amounts of information.
Thus you will never go all the way to debunk these. People who win something you know to be a “false argument” do so because nobody will stand up to him and go the x+10000 steps of reasoning he built up specifically for bulshitting he trained for.
On the other hand, all of the “false” and “true” labelled arguments most likely stretch into infinity. In the end it really comes down to your “convenience”. That is the closest word I have for it.
Its a mess, the purest thing you can ever have is consciousness.
Watch some Good Eats with Alton Brown, he talks a lot about the chemistry involved in cooking
J Kenji Lopez too.
Also a core concept in the novel/AppleTV series Lessons In Chemistry:
That’s what I was going to say :)
Legit, I was a passable cook before good eats. After watching it for a while, not only did it give me a bit of passion for cooking, but I got good at it. Then serious eats came along and helped me refine some more. Once you start thinking of cooking and baking as controlled chemical reactions, it makes things easier to grasp.
Gives you not only the how but the why, which just opens up a bunch of other learning types for cooking.
“Cooking is jazz. Baking is science.”
“Baking is chemistry for hungry people”
I worked as chemist for a while and I love to cook. It’s fairly common hobby along with home brewing, distilling and cheese making. We also all worked in the food industry so lots of overlap
It certainly is! And you can eat the results!
You can eat the results of your chemistry class, too, if you’re punk rock.
Or you were working with your old chemistry teacher
…and chemistry is just layman’s physics.
My mom teaches a class on the chemistry of food and cooking. And my dad says that a good chemist generally is a good cook