My CENtral Science blogger pal, Leigh Krietsch Boerner, has been inviting some guest posts at her Just Another Electron Pusher Blog. Today, she features our chemistry job market sensor, the illustrious and witty Chemjobber.
Therein, CJ reflects on Bill Buford’s book, Heat, and the qualities in learning to be a chef that are similar to being a chemist – or any other kind of scientist. In this part 1 post, there nothing about the chemistry of cooking – no Maillard reactions – but more about process and skills.
Postscript ponderable: I wonder what a Maillard reaction on duck breast tastes like.