cooking and tasting is a lot more complex than i thought!
i'm not someone who's interested in cooking, nor am i good at it. i'm also not a scientist, nor am i very good at science. yet i found this session very fascinating. the session was about the different types of "tasters" (super tasters, normal and non tasters) and how they all taste things differently.
another portion of the session talked about key temperatures in cooking, temperatures where certain reactions occur, bacteria is killed, etc.
finally talking of new and creative ways of cooking. (and even making a DIY version of new, fancy (and expensive) cooking equipment.
the "cooking for geeks" book will be released this June.
What did you think of this review?