Art or Science?

roasted squash & root vegetable hash

My understanding of cooking is ever-changing. When I was young, it was purely art. Not particularly sophisticated art, but art nonetheless. And it very well should have been at that point in my life. The art was in the bold layering, red and white, red and white, that made my favorite Sunday lasagna supper come to life. It was in the careful placement of rainbow-colored worms (*shudders*) on the cookie-crumbed surface of a trick-or-treater’s delight. It was in the dolloping of perfectly spaced out cookie dough mounds, bursting with jewel-like cranberries and milky white chocolate chunks.

As I became increasingly interested in cooking — learning all that I could to make up for the culinary education I was too afraid to go after — the process became firmly entrenched in science for me. Every move in the kitchen, from the angle at which a knife’s blade purposefully hits the cutting board to the sound of a hard sear on a fresh steak, comes down to a fundamental scientific principle. These thoughts took over in the kitchen.

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