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Physics in the kitchen

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Author(s): Barham Peter

Journal: Flavour
ISSN 2044-7248

Volume: 2;
Issue: 1;
Start page: 5;
Date: 2013;
Original page

ABSTRACT
Abstract The kitchen is a laboratory and cooking is an experimental science. When we cook we generally follow a recipe (either written or from memory); we select, quantify and process the ingredients and then serve the food to our friends, family or guests. A good cook (or scientist) will keep records in a notebook of exactly what they do so that they can repeat the experiment (recipe) as required.
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