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Well.. here's the theory.
Charlotte cooks like she's doing a science experiment - measures everything exact and won't deviate from the method at all.
I try and cook (before I'm kicked out of the kitchen) by guesstimation and make it up as I go along - OK so sometimes is doesn't quite work out; but a lot of the time you create something new and exciting (often it's unrepeatable - like a famous painting) :D
So I leave it with my fellow hexites - Is cooking a science or an art?
Its an art, and normally by the time i've finished it looks like modern art ;)
Cooking can be a science... cos theres some things that are necessary and need to be exact. But theres nothing wrong with abit of creativity :-)
I reckon its a bit of both.
Some recipes, especially pastries and desserts, need to have the right proportions... pretty much everything else can be guesstimated,
Art with a scientific twist :)
/me votes for the non existant middle option of "Both" :)
LMAO @ (often it's unrepeatable - like a famous painting)
art does not spring to mind here :P
Nahhhhh! Science with an arty twist!Quote:
Originally Posted by Moby-Dick
I'd say it was a little of both...
Artific scienty?
It's an art.
Anybody can follow a recipe and mechanistically turn out an acceptable result. But creating, amending and improving requires flair, and truly good chef's are artists. IMHO of course.
It's a bit like nursing really...
On the outside it looks like a science, but to those in the know its thought of as an art...
Same can be applied to many things I suppose....
Are u a nursey as well then? if your not, you are right in what u said :)Quote:
Originally Posted by acidrainy
Not a nurse, but I live with one :)
Get lots of useless information like this lol, quite interesting really :)
Definatley a bit of both.... most of it is art.. flavour, colours, texture etc, but what happens to things when you actually COOK them is science.
Although.... I did a Food degree and got a BSc not a BA!! :)
/\ she knows mopre about egg coagulation that ANYONE SHOULD EVER KNOW....EVER ;)
Its more ART than Science........much more ART.
I LOVE FOOD......me and Sair had tappas yesterday....lots of it...in a cool place in Fulham.
Let me tell you....olives, tomato bread, grilled langostines, duck and serano ham in mini wraps, squid rings...it was HEAVEN.
And ANYONE could do it with the right ingredients....no weighing.....no timing....doit by eye and sense of flavour :)
IT WAS HEAVEN :)
Bit of both...
I always cook with guesstimation... apart from measure critical things... i find it makes them different each time... and more exciting.
That's what you get for being a Catering Managers daughter i suppose...
The only science bit i'm bothered about is good sharp knives... i will refuse to cook without a good one. :o)