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re: Q & A for MeridianDog
Posted on 3/30/14 at 12:25 am to Geaux-2-L-O-Miss
Posted on 3/30/14 at 12:25 am to Geaux-2-L-O-Miss
Strange night.
No, I'm not a trained chef. Wife has had some CIA training but not me. I do not own a restaurant or work in one. If you know Meridian, you know that I don't even go to restaurants all that often since the options are very limited here
I am a chemist and microbiologist.
I just like to cook.
I find cooking can be a lot like lab work, which I still enjoy, just don't do much anymore. So I spin numbers and cook.
No, I'm not a trained chef. Wife has had some CIA training but not me. I do not own a restaurant or work in one. If you know Meridian, you know that I don't even go to restaurants all that often since the options are very limited here
I am a chemist and microbiologist.
I just like to cook.
I find cooking can be a lot like lab work, which I still enjoy, just don't do much anymore. So I spin numbers and cook.
4
Posted on 3/30/14 at 5:53 am to MeridianDog
The chemistry part would definitely be handy as you are dealing with, the physical changes on what is cooking because of the heat and other elements used on the ingredients. Cold and hot egg based sauces involve emulsification of the eggs used in them.
Posted on 3/30/14 at 6:32 am to MeridianDog
Any chance you can cook meth and an abnormally great cup of coffee? 
Posted on 3/30/14 at 7:20 am to MeridianDog
The chemistry part comes in handy in the kitchen on two manners.. The first is with regards to physical chemistry of ingredients in a dish. The second is that baking in pure science at work.
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