Cooking is a form of art. In fact, it can be one of the most precise.
It can be very simple, or complex but nearly always fun, hence the term “cooking chemistry”.
Cooking is a process, and a lot of times it is very experimental.
It has more in common with chemistry than we tend to think.
For example, what will you do if you feel like cooking, but don’t have a lot in the fridge or cabinets, but can’t go out shopping?
Hmm, let’s see.
We have bratwurst, cabbage, beer.
Ah! I know what to do!
Let’s start by cooking the brats in the pan with beer, and we’ll simmer the cabbage in the mix of beer and bratwurst grease!
When we cook, we start out with a set amount of ingredients, and we are usually free to add or change as we see fit.
Some recipes call for an exact amount of seasoning, or a specific sauce.
Often, we like to experiment with different foods that we haven’t combined before, just to try it out.
Sometimes it is delicious, and other times we wish the thought never crossed our mind.
That is the beauty of cooking chemistry!