I consider myself a pretty good cook. Given a few random ingredients, I am usually able to satisfy and entertain my family. I especially like to mimic cuisines by discerning what spices give a dish that certain something. I can tinker, and even missteps are often palatable if not perfect.
Baking is a different story. It is science, it is chemistry. Cakes fall, breads don’t rise, pie crusts fall apart. Why? Because ingredients must be added in precise amounts and prepared in a certain order with attention to detail. It is science.
Thanksgiving is all about being thankful, gathering family and food.
At Global Auto Mobility and Smart Mobility Today, we thought it was a great opportunity to take a dive into food science. So, read or listen to find out why foods brown, what’s a brine, faster growing corn with benefits, and helping farmers more accurately with faster results.
Listen to this week’s episode:
Read more at Global Auto Mobility or catch the companion podcast at Smart Mobility Today or wherever you find your streaming service.
And……Have a Happy Thanksgiving.
Cindy Polakowski
Host, Smart Mobility Today
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