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.
CITATION STYLE
Barham, P. (2013). Physics in the kitchen. Flavour, 2(1). https://doi.org/10.1186/2044-7248-2-5
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