I have enjoyed making eggs the way chefs do for a while now. Sometimes even sticking in a meter to check the temperature or setting a timer 🙂 .
The detail and science behind a perfect dish is worth the happy smiles.
The Food Lab: Better Home Cooking Through Science – a New York Times bestseller, it seems to me is the the ultimate cook book to kick start 2016’s culinary experiments.
I read from the reviews that the book features hundreds of easy-to-make recipes, and focuses on the science behind beloved dishes, delving into the interactions between heat, energy, and molecules that create great food, illustrated in full color.
