Share what you learn

Shawn Cornally always has good ideas about how to keep high school useful:
“I want my student to be able to produce something from this study that lingers instead of just rots on a hard drive, because, like church, school shouldn’t be about the building.”

That also reminds me: I should make a list of my favorite simple-but-useful cooking science tips. For example, after I learned just a bit about the science of gluten in flour, it made so much more sense why you knead bread so thoroughly but you only mix muffin batter “just until combined” (lumps okay).

Harold McGee’s On Food And Cooking is an awesome resource for such things. I also just got Jeff Potter’s Cooking For Geeks this week so I’ll be checking that out too.

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