Everything in food is science. The only subjective part is when you eat it.
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.
Your patience will be rewarded.
Remember, America: organization will set you free.
I never spoke about politics, with the exception of Election Night.
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.