CHEMISTRY IN COOKING
chemistry and cooking have any relationship? of course yes! In chemistry one can study of mixing two different chemical & reaction. In cooking mixing different product to make food tastier to eat.In cooking if any ingredients added excess or less it will spoil the whole thing. Like chemical lab if concentrate measurements final out come will be perfect.
If you want to make something new you have to ready to do all kinds of experiments. When I was in my school chemistry lab I never follow instruction manual I did my own and seen all kind of best and worst. My inner mind always ask me "what if I add more or less? what will happen? I tried and saw the result find out easy way to do things. Not just following the instruction. some times it given worst experience also. But that experience given knowledge where and when to stop.
In cooking it helps me a lot. what is more important in cooking
1) Aroma
2) look
3) Taste
4) Temptation
The first two is related to chemistry to create flavor I tried so many mixing and make it perfect.country like India each place they have their own like and dislike for eg in Kerala people like coconut oil aroma but not in other part of India.when I make dishes of Kerala I convert it to suitable for everyone with out affecting taste.
As born in agriculture family from south India the cast which belong is famous for eating every one fun out it. The question raised in mind is why my people is so particular about cooking and eating. find out the answer as we are from agricultural background all kind of raw materials easily. so they understood taste and make it very particular for that.
In modern days we can't follow the system which followed by earlier days. we have to change according to modern day resource but getting the same good old aroma and taste My chemistry knowledge helped here a lot.
I am planning to write my experience and experiments in food recipes which I undergone.
