I haven't filled the void of Alton Brown's show Good Eats and America's test kitchen isn't enough, so I want to know what food science blogs or shows are out there that explore the physics or chemistry of food. Molecular gastronomy at home would be my ideal fix at the moment. Just posting a single recipe or food science article would help.
I'm sure there are some Heston Blumenthal's series can help. I think his 'In Search of Perfection' stuff would be useful
I've watched some clips from the bbc, he does some nice things which I'll take note just that I haven't seen anything yet which explains the chemistry behind it.
I think he had a series called Kitchen Chemistry, some clips on BBC, by memory there is some explaining of the food chemistry in the stuff he cooks, perhaps a bit more than In Search of Perfection
thanks that helps a lot.
If you can find any of Saturday Kitchen (live saturday kitchen show on BBC1) they usually have loads of great learning by absorption moments where they'll explain and show a skill while making a dish
Serious eats ([url]http://www.seriouseats.com/[/url]) is a great website to learn new skills or some cool recipes with a slant towards americana
Curry Recipes Online ([url]http://cr0.co.uk/[/url]) is a good resource for trying to recreate the community-labelled BIR -British Indian Restaurant style curry. With awesome results.
For pure recipe goodness, Jamie Oliver's shows have some awesome dishes with really punchy flavours and easy explanation. Any of his books are worth it (strongly recommend 30 minute meals or jamie's great britain for best results)
Also if you can find any of it, Gordon Ramasay's [i]The F Word[/i] was a great source of cooking techniques. Best scrambled eggs, hands down:
[media]http://www.youtube.com/watch?v=dU_B3QNu_Ks[/media]
Anything by Jacques Pepín on youtube is going to give you great results. How to make both kinds of omlette perfectly:
[media]http://www.youtube.com/watch?v=57afEWn-QDg[/media]
how to debone a chicken/chicken galantine:
[media]http://www.youtube.com/watch?v=kAekQ5fzfGM[/media]
And finally, as it's the best cooking/baking related book I've ever bought: Tartine Bread is an awesome book on how to make amazing sourdough bread and pastry, great photography, great stories
Between any number of these resources I learnt how to cook over the last 4 years or so -all are strongly recommended, as much as practising daily (eat what you cook)
Just realised you were after food science. [b]oops.[/b] Forget the TV Shows, just read McGee's on Food and Cooking -it's where most the molecular gastronomists of today learnt the science of their food.
[url]http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499/ref=sr_1_1?ie=UTF8&qid=1328471283&sr=8-1[/url]
But alas, don't forget the rest of cooking! Liquid nitrogen and alginates are tools just as much as the Chef's knife or the stand mixer. It's how you use them that makes great food
Those are good instructions by those chiefs, but I want the science behind why.
There are plenty of ways to make scrambled eggs and omlette, (I've seen an Iron Chef episode where an Iron chef makes a french omlette using chop sticks to hit the pan).
[media]http://www.youtube.com/watch?v=3ZjpkBQQVPM[/media]
What I'm looking for is to expand my forsight into branching out away from almost any recipe to where it would go and why though science.
also I've been meaning to get this book and forgot until now: (Ratio: The Simple Codes Behind the Craft of Everyday Cooking)
[url]http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&qid=1328663290&sr=8-1[/url]
Yeah if you read the bottom of my post I realised that I'd misread,
[quote]Just realised you were after food science. oops. Forget the TV Shows, just read McGee's on Food and Cooking -it's where most the molecular gastronomists of today learnt the science of their food.
[url]http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499/ref=sr_1_1?s=books&ie=UTF8&qid=1328996172&sr=1-1[/url]
[/quote]
Still stand by it
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