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> The reality is that cooking is an art, not a science. Cooking is a science. If you fail to evaluate your ingredients beforehand, then you're just not doing t
by ebg13 7y ago
> The reality is that cooking is an art, not a science.
Cooking is a science. If you fail to evaluate your ingredients beforehand, then you're just not doing the science particularly well. Writing recipes and interpreting recipes are arts.
- spurdoman77 7y agoSounds like engineering to me.
- qqn 7y agoI remember hearing once that baking is a science and cooking an art. If you mess a step up while baking, your product is generally destroyed. Do the same while cooking, and you're often left with something that just tastes a little different (and may even become an updated twist in the recipe).
- ink_13 7y ago"Ingredient evaluation" as you call it is the art. While it's technically possible to quantify every tomato, in practical terms it's a waste of time, which is better spent learning how to adapt on the fly.