Molecular Gastronomy Is Not Bad... But Without

The Kitchen's A Laboratory, And Everything That Happens There Has To Do With Science. It's Biology, Chemistry, Physics. Yes, There's History. Yes, There's Artistry. Yes, To All Of That. But What Happened There, What Actually Happens To The Food Is All Science.

Flame Is Bad. Flame Does Nasty Things To Food. It Makes Soot And It Makes Deposits Of Various Chemicals That Are Not Too Good For Us. The Last Thing You Really Want To See Licking At Your Food While It's On A Grill Is An Actual Flame.

Culinary Tradition Is Not Always Based On Fact. Sometimes It's Based On History, On Habits That Come Out Of A Time When Kitchens Were Fueled By Charcoal.

I'm An Absolute Connoisseur Of Cheeseburgers And Like To Think That I Can Detect Even Mere Percentages Of Shift In Fat Content In Ground Meat In A Burger And Can Actually Name The Temperature To Which It Was Actually Cooked To The Degree If I'm, You Know, Really On My Game.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.