We love to eat. There are some poor souls who only eat to live. I, on the other hand, can shamelessly say, that I love good food and am particularly fond of sweets. I dabble in cooking and there are frequent arguments with my wife as to "how" to cook. As to the subject of "what" to cook, I have long ago given up trying to fix the menu for the day, as my suggestions are shot down on one pretext or the other. So if she asks me at all as to what to cook, I just shrug and keep quiet. After all, discretion is the better part of valour, if valour means getting into verbal jousts with wife.
While cooking, I have tried to understand the science behind the cooking rather than the 'art' of cooking. I believe that cooking is PHYSICS and CHEMISTRY. If we understand what happens using the principles of these two sciences, we have understood cooking. Addition of ingredients at the right time ensures that the reactions are favourable and the essence of the flavours that we want our food to have, occur correctly. Heating at full flame or at half flame also is rooted in reactions that take place to ensure that the cooking happens and the food doesn't burn.
Lemon (or any acidic material) and milk should be as far away as possible while cooking or we should be prepared for curdling to happen. Sugar needs to be added only when the cooking of the vermicelli is done or it won't cook properly. Addition of sugar or salt will reduce the "viscosity" of the product since they "release" water, so we should take that into account during our cooking process.
So is food only science and not art? In my opinion, art comes into the picture only for the presentation of the food at the table for visual appeal. If the food that I cook is presented poorly, my guests (or my family) will turn up their noses and avoid that item, however well it may have been cooked. However, an average food can gain a few points if presented well. Most times we assess the food based on our eyes and our noses. Tongue come last. So however well we understand the science of cooking, we must keep in mind that our "customers" will see and smell our product before tasting.
While cooking, I have tried to understand the science behind the cooking rather than the 'art' of cooking. I believe that cooking is PHYSICS and CHEMISTRY. If we understand what happens using the principles of these two sciences, we have understood cooking. Addition of ingredients at the right time ensures that the reactions are favourable and the essence of the flavours that we want our food to have, occur correctly. Heating at full flame or at half flame also is rooted in reactions that take place to ensure that the cooking happens and the food doesn't burn.
Lemon (or any acidic material) and milk should be as far away as possible while cooking or we should be prepared for curdling to happen. Sugar needs to be added only when the cooking of the vermicelli is done or it won't cook properly. Addition of sugar or salt will reduce the "viscosity" of the product since they "release" water, so we should take that into account during our cooking process.
So is food only science and not art? In my opinion, art comes into the picture only for the presentation of the food at the table for visual appeal. If the food that I cook is presented poorly, my guests (or my family) will turn up their noses and avoid that item, however well it may have been cooked. However, an average food can gain a few points if presented well. Most times we assess the food based on our eyes and our noses. Tongue come last. So however well we understand the science of cooking, we must keep in mind that our "customers" will see and smell our product before tasting.
i absolutely accept your analysis that cooking is a science. the interesting part is a person who wants to cook good quality food should have the interest and patience to wait for the correct time to add the ingredients. My aunt(best cook ever) said that given a new set of utensils a great cook would be made to look ordinary. if you analyze what she means. its nothing but a person should understand all the tools under his/her disposal and make instinctive decisions to make a meal.
ReplyDeleteMy interest in cooking has gradually increased the more time I've spent at home during many vacations and been asked (by you of course :)) to make tea or else the dal/curry for dinner. Yes, cooking is science. But there's a very thin line! Ask a non-science student what cooking is and he/she will probably say its an art. I'd like to think its a combination of both. Science needs to be applied where its necessary, and art where it is necessary. Presentation of the food is definitely an art, whereas most of the cooking process is science.
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