About food and kitchen is a laboratory that had reactions

 Substances can passes for two kind of reactions and is the chemical or the physical one, the difference is that the chemical are irreversible, and the physical are reversible, like chocolate you smelted to shaped, they passes of solid to liquid and after solidify again. But in one moment if the chocolate receive a lot of heat they burn, appear like a chunk of cookie, this time the heat make the reaction be chemical because the chocolate would not return to his first stage.

So in the kitchen we want this reaction because we want transformation, deformation a change of state, who like crude meat or eggs? Imagine carpaccio or the salmon crude in the sushi, they aren't exactly the dead meat, they had a bit of transformation... I sometimes think I would eat int the country that was invented, can you imagine that passes for an reaction with kitchen ingredients, see that isn't what an animal eat in nature they eat that very fresh, that carried for an market and after your home is so old that is a nightmare that we need a microscope to inspect and the reaction would make even a solution for that.

Sometimes in kitchen we want make scultures so the food need had the quality of be plastic, like the caramel with you make that bengalas of sugar, chocolate are plastic, some dougs is that the bake could deform the shape.

 And think that fermentation is something that is almost laboratorial.

Retturn in next article, return in about one hour.

Rute Bezerra de Menezes Gondim