For many years now, I have been dabbling in the fine arts of the culinary and, indeed, have come to associate cooking with my hobbies and, I may be deluded here, my talents. Hard as I may try to think back to my first excursion into the kitchen or my first “dish”, I find that I cannot in honest faith recollect those initial incidences. I had what would seem an Athenian birth; wielding spatulas and cooking pans as I emerged fully robed in Chef whites.
Though I cannot precisely point to the event where my journey into the world of gastronomy began, I can certainly illustrate the time period where I finally realised that there was much more to food and cooking than the utilitarian nature which I had thus far believed. Soon after indulging in the sacred practice of cooking, I began to appreciate the skill of cooking for its aesthetic appeal and its sheer artistic value. My cooking procedure, which had earlier consisted only of following the recipe to the teaspoon, now comprised the usage of the appropriate amount of ingredients and making the food look good. Of course, being all of nine years old at the time, the extent of my presentation was chopping up some coriander and sprinkling it on top of whatever it is that I had cooked.
From there on, my journey through the world of cuisine was unending and unblemished, even by the sheer number of erroneous experiences I’d had. I then started to pay more attention to the ingredients, and the way those ingredients interacted with other ingredients, and every other concept of food imaginable right down to wine pairings, but vehemently ignoring calorific content, for obvious reasons. I soon reached that point where cooking became as intrinsic a way for the expression of myself and as great a necessity to my existence as writing itself, which is saying something.
Maybe a year or so ago, some of the steps during cooking which were a given (using a cold egg for baking; marinading meats in oil; allowing butter to melt before adding in the garlic; etc.) seemed to me to stem out of nowhere, and yet they were very necessary pieces of advice. If you have tried to use a warm egg for baking, you’ll know that the result is never quite as satisfying. Being the curious little child that I am, I found myself thinking on end about the reasons behind these idiosyncrasies and realised that since all food substances were, in fact, chemicals, there must be some reactions taking place here. And thus began my journey into the scientific approach to food.
I have been berated many times for “ruining” the artistic nature of cooking by making it technical and scientific, but I see it as further beautification of an already mesmerising phenomenon. To find out why ingredients behave the way they do, and what you can do to accentuate them even further, is to me a very stimulating idea. Of course, being an aspiring genetic engineer means that the idea of manipulation of natural entities for greater output is much more romantic to me than to others, who see the calculated precision of modifying ingredients as nothing short of blasphemy.
Of course, over time I have become rather skilled at ignoring the pointless droning on and opinions of those I obnoxiously call less aware. And so bearing my scientific approach proudly upon my sleeve, I set forth on my journey to explain the unfathomable divinity that is cooking with the help of science and thereby using this newfound knowledge to excel in the field of amateur chef-ness.
And so, earlier today, The Science of Cooking was born. It is yet another blog which I have started on the very nurturing platform that is WordPress (the other one is “Archives” if ever you have the desire to delve into amateur poetry). As the name suggests, The Science of Cooking is all about the chemistry and biology and physics and math of cooking and takes an empirical spin on the classic cooking techniques and recipes, as well as bringing up new, and experimentally tried, ways of making the kitchen life easier.
Please do check out The Science of Cooking; it promises to be great.