It has become increasingly popular among cooks to think about the chemistry of cooking.
Kent Kirshenbaum,a chemistry professor at New York University (NYU), hopes to engage the general public in science while adding a level of precision to the art of cooking. He’s encouraging people to think more often about the chemical and physical transformation happening in their frying pans or ovens.
To read more about the article, please refer to the e-journal “Chemical & Engineering News” ,7 July 2008, Volume 86, Number 27 pp. 26-30 (Author: Lisa M Jarvis)
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