science of cooking

The science of cooking, or culinary science, explores how heat and chemical reactions transform ingredients into delicious dishes. Heat changes the texture and flavor of foods, while ingredients interact through processes like caramelization and fermentation. Understanding proteins, fats, sugars, and acids helps chefs create balanced flavors and appealing textures. Techniques such as baking, boiling, and frying apply specific principles that affect the final product. Ultimately, cooking combines art and science, as precise measurements and methods lead to consistent and enjoyable meals while also allowing for creativity and personal expression.