Cooking is largely about the application of heat to food, and modern techniques now give us the means to do this with precision.
For example, eggs take on reliably consistent characteristics with just 1 degree centigrade changes in temperature.
Most of this occurs in the 60-69°C range, giving the term ‘the 6x°C egg’ – or 6XC for short.
Naming this blog 6XC is my way of drawing attention to the new possibilities that modernist techniques can deliver to the home cook.
The blog analyses some of the basics in cooking, and explores ways that modernist principles might improve cooking.
Since cooking normally involves eating too, there are posts on diet and nutrition from a scientific standpoint.
You will also find some more quirky stuff on cultural perspectives and the history of our involvement with food.
However, there are no recipes as such – the www is exploding with recipes, as are bookshelves. It’s more about understanding those recipes and techniques better.
The writer (Gary Thickbroom) is a semi-retired neuroscientist (gthickbr.net.au). He likes to experiment, and with cooking can (usually) eat them afterwards!
So, take this advice from Cole Porter next time you’re in the kitchen:
Make it your motto day and night.
And it will lead you to the light.
Though interfering friends may frown.
At each attempt to hold you down.
If this advice you always employ,
The future can offer you infinite joy,
Experiment, .. And you’ll see!”