(no subject)
I really think that the time has come to extend science into the kitchen: let us in future view cooking and recipes as an extension of chemistry.
As a start, we need to define our terms: hence we need a "Gastronomic Table" of ingredients just as a chemist uses the Periodic Table.
As suggestions: in the "Meats" column we have Po - Pork, Be - Beef, Fi - Fish [note that this exists in multiple isotopic states - some chefs consider it should be spun off into a separate category of "Transmarine" ingredients], Ve - Veal, Lo - Lobster, Cr - Crab, V - Venison.
This can similarly be extended to the vegetable and seasoning realms: Fe for Fennel, for example - or Br for Beetroot.
Milk [Mi] clearly has problems in this simple classification since it freely transitions through various short-half-life degradation-states [curdled, two isotopes of cream which can easily be separated on the basis of viscosity, and ultimately cheese] if the physical conditions are right.
The only risk I can see is if some unfortunate cook should get the chemical and gastronomic periodic-tables confused and inadvertently cook a nice casserole with a couple of kilograms of Polonium in place of the intended Pork.
As a start, we need to define our terms: hence we need a "Gastronomic Table" of ingredients just as a chemist uses the Periodic Table.
As suggestions: in the "Meats" column we have Po - Pork, Be - Beef, Fi - Fish [note that this exists in multiple isotopic states - some chefs consider it should be spun off into a separate category of "Transmarine" ingredients], Ve - Veal, Lo - Lobster, Cr - Crab, V - Venison.
This can similarly be extended to the vegetable and seasoning realms: Fe for Fennel, for example - or Br for Beetroot.
Milk [Mi] clearly has problems in this simple classification since it freely transitions through various short-half-life degradation-states [curdled, two isotopes of cream which can easily be separated on the basis of viscosity, and ultimately cheese] if the physical conditions are right.
The only risk I can see is if some unfortunate cook should get the chemical and gastronomic periodic-tables confused and inadvertently cook a nice casserole with a couple of kilograms of Polonium in place of the intended Pork.