Science

Cooking is science. It's altogether a complex interaction of chemical reactions, how heat changes the protein of a surface, how does air contribute to the shape, why does olive oil taste better and why doesn't avocado oil smoke at 100C . Instead of working as a chef to know how to mix herbs, just buy a science book that tells you the type of chemical that exist in each herbs. Do you have to be a cook or a food critic to know what kind of taste Basil leaves provide? Nope. How about rosemary? Nope. Or which part of beef that is most tender? Absolutely no brainer. Science can explain just about everything .... but there are certain things that science cannot explain. For example, hot water freezes faster than cold water when placed in a refrigerator. Why? Beats me. As smart as all the scientist around, no one can explain this phenomena. No one knows why. Isn't that simply amazing?