The Chemistry of Cooking
Today's episode is all about the chemistry of cooking.
I chat with Amber, a molecular biologist by training, who currently duel wields the worlds of wildlife research and chef work. She asserts that to two are more interconnected then you would think. Amber got interested in food science in university during the peak of the molecular gastronomy craze and has since found the realities of yeast, starches, and caramelization even more fun.
On her blog, Twists & Zests, she focuses on seasonal food and drinks with a dash of science – just enough to be helpful and not make your eyes cross with technical details. Amber believes understanding the whys of cooking can help anyone gain more proficiency in the kitchen. And that all those tedious steps are much easier to bear when you know how much better they will make your food.
Amber uses the example of bread making to take us through the chemistry behind cooking. A fabulous episode for everyone who's always been interested in the science behind what we do in the kitchen!
You can literally hear my mind ticking over taking in all the information Amber gives me in this episode!! It's a jam packed science lesson so one you might want to save for when you have a minute to focus.
Get the links discussed in today's episode by visiting the show notes - cookitrealgood.com/37.
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