One of my favourite food books is Americas Test Kitchen’s The Science of Good Cooking. The section on freezing shares many phrases with the steel manufacture section of my materials science books from engineering school. “Nucleation”, “crystal growth”, “supercooling”; steel and ice are very similar at the microscopic level.
This blog is born of the passion of a group of friends here at Fisher & Paykel. Ardent lovers of food and cooking, we want to inspire our readers, share our recipes and impart knowledge.