I may have a little bit of an obsession with baking. One to three times per week I bake something. Its a habit I've had for months which I cannot seem to suppress. And so I think I shall write about my indulgence in cooking.
To me its science; I am completely in love with chemistry. My teacher whom has been escorting me through genetics, physics and chemistry since February, does not believe I have the mental requirements to get through the course. But I do not really care about her opinion.
If you're wondering why I switched from icing sugar to sodium hydroxide just then its because I have this peculiar fascination with baking. Say for instance, I'm baking my absolute brilliant and most deliciously satisfying chocolate-chip cookies. As I crack the egg in the mixture, my brain automatically questions and considers this: what is in this egg which affects this composition? What would happen if I didn't add the egg? Would the taste change or just the combination? etc.
This is the kind of practical chemistry that intrigues me: molecular gastronomy. I just like playing with food.
Overall, it seems writing about it and sharing my recipes would probably help both my over-indulgence feelings after discovering little secrets to create the most mouth-watering combinations of pleasures to slide under your tongue, and the consistency of facebook status updates of how delectable my latest little delights are. Mmm oh yeah.
