Friday, April 1, 2016

The art and science of cooking

I love the taste of sweet potato pudding.  I like it better when it is sweet, but not too sweet.  Cooking is like a science.  One has to get everything right and food is no exception.  Whenever I bake, I make sure the eggs don't curdle, so I have to temper it with either milk or cream.  An example of that is mac and cheese, which I love.  How would any of us like a bit of scrambled eggs in baked dishes?  That is why the science of cooking is as well as an art.  Today was no exception.  My cooking turned out
pretty well.  See, cooking can be a science as well as an art.
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