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FOOD IS SCIENTIFIC AND ARTISTRY📢📢📢 Food is both scientific and artistic because cooking involves a blend of precise techniques and creative expression. Heat and Cooking Reactions: Processes like caramelization (browning of sugar), Maillard reaction (browning of proteins), and gelatinization (thickening of the starch) are all scientific reactions. Ingredient Interactions: The way acids (like vinegar or lemon juice) react with baking soda to create fluffiness in baked goods. Preservation & Safety: Understanding bacteria, fermentation, and proper storage ensures food remains safe to eat. The artistry part is are Cooking requires creativity, presentation, and personal expression. Flavors & Balance: A chef combines sweet, salty, sour, bitter, and umami flavors to create harmony in dishes. Plating & Presentation: The way food is arranged on a plate enhances its appeal in its aesthetic Cultural & Personal Touch: Different cuisines and personal styles make every dish unique. So, great cooking requires scientific knowledge to get the techniques right and artistic skills to make food delicious and visually appealing.