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Hack your cooking with Christopher Kimball

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mouser:
I've recently caught a little bit of a cooking bug.

But as enjoyable as the cooking is, i'm more of a reader than a do-er, and i'm really truly loving reading Christopher Kimball's books.  Basically he takes an experimentalist/scientific approach to these things.

He analyzes and compares ingredient/temperature/method variations as if he was looking for the cure to pneumonia.  It's really fun to read about him analyzing minuscule changes and the effects they have.  You also learn a ton about why recipes tell you to do different things.  Very fun reading.. I almost feel like i don't have to do the cooking after reading him talk about it.




* His books on Amazon.com: http://www.amazon.com/s?url=search-alias%3Dstripbooks&field-keywords=christopher+kimball&x=0&y=0
* America's Test Kitchen TV show: http://www.americastestkitchen.com/
* Sexy Food Nerds article about him: http://slate.com/id/2089461/

CodeTRUCKER:
One of the many things I like about being a guest in Cody's home is that you never know what one will be provoked to look into next.  :)

f0dder:
Hum, this reminds me of a tv programme a friend of mine saw (alas I missed it! :( )and we talked about subsequently; I think the title was something like "molecular cooking", they basically identified the exact temperatures needed to start the chemical/molecular changes, like doing long-time low-heat cooking of meat, followed by a very short ultra-hot fry to kill the bacteria on the outside of the meat (obviously this kind of cooking is not good for minced meat!).

Sounded very interesting, even though not very practical for your everyday cooking :)

Lashiec:
Yeah, I knew I heard that "molecular cooking" somewhere... one of the followers is from Spain, Ferran Adriá. Forget about applying their methods to a full meal, anyway :)

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