While it wont come as a surprise to most of you, I am a bit of a foodie but not like a lot of people in that I love the chemistry of food. I love the Moderist Cuisine: The art and Science of Cooking by Nathan Myhrvold, Chris Young and Maxine Bilet. I hope for a kitchen that one day included items such as rotor-stator homogenizers, ultrahigh-pressure homogenizers, freeze-dryers, a 50 G centrifuge, ultrasonic baths, and rotary evaporators.
Ruth Neale, from The Royal Society of Chemistry, a chemist, said: “As the result of tests we carried out in our Chemistry Centre kitchen, we found that the perfect slice can be made by melting 50 grams of sliced hard cheese, such as cheddar, on a slice of white bread, 10mm thick, under the grill. The cheese on toast should sit at a distance of 18cm from the heat source – which in our grill was at a temperature of 115oC – and needs to cook for four minutes to achieve the perfect consistency and taste.