3 ms·
yeah, totally agree, starting with a practical approach is the best way. only there comes the time when you need to improvise and deal with unfavorable circums
by engneeer 3y ago
yeah, totally agree, starting with a practical approach is the best way.
only there comes the time when you need to improvise and deal with unfavorable circumstances, then it’s good to know the basics about mailliard reactions and emulsifiers. …reading a book about the chemical perspective of cooking was a great addition to my cooking skills.
if you are a practitioner you can enrich and deepen your skills with some theoretical foundations from time to time, at least that’s my experience so far.
- brudgers 3y agoYour anecdata doesn’t unvaludate my analogy. Anyway Maillard published their paper in 1912. Crusty bread and seared steaks however were already a thing for millennia. The theory is not the flavor.