Do any physicists switch to cooking?

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SUMMARY

This discussion centers on the intersection of physics and cooking, highlighting the experiences of individuals who are physicists and their approach to culinary arts. ZapperZ, a physicist, shares his journey into baking as a stress-reliever during graduate school, emphasizing the analytical mindset that engineers and physicists bring to cooking. The conversation also touches on the importance of precise measurements in baking versus the more intuitive approach in regular cooking, showcasing a humorous take on the challenges of translating cooking measurements into scientific terms.

PREREQUISITES
  • Understanding of basic cooking techniques and terminology
  • Familiarity with measurement conversions (e.g., cups to milliliters)
  • Knowledge of baking principles and the importance of precision
  • Awareness of the relationship between cooking and scientific principles
NEXT STEPS
  • Explore the website "Cooking for Engineers" for analytical cooking techniques
  • Research the science of baking, focusing on ingredient ratios and measurements
  • Learn about the physics of heat transfer in cooking
  • Investigate the impact of ingredient variations on cooking outcomes
USEFUL FOR

This discussion is beneficial for physicists, engineers, culinary enthusiasts, and anyone interested in applying scientific principles to cooking and baking.

  • #31
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6536,00.html

I'm hecka going to make that today. If i do a good job, maybe ill make liek 40 for christmas when the family comes over. But I don't know how long to cook the meat :P or what half the damn words are!
 
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  • #32
Moonbear said:
Uh oh...I guess they forgot their calculator.:smile:

Pengwuino said:
typical engineers :rolleyes:

Calculators? Engineers don't need no stinking calculators. Just set g=10 m/s^2 and \pi=3.
 
  • #33
Pengwuino said:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6536,00.html
I'm hecka going to make that today. If i do a good job, maybe ill make liek 40 for christmas when the family comes over. But I don't know how long to cook the meat :P or what half the damn words are!

You really can't go wrong with a recipe that calls for 1/4 cup of bacon drippings.:-p :!) :biggrin:
 
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  • #34
DocToxyn said:
You really can't go wrong with a recipe that calls for 1/4 cup of bacon drippings.:-p :!) :biggrin:
:smile: Sounds yummy, but you better make it after you have a big brunch for all the relatives. I don't know how else one manages to have 1/4 cup of bacon drippings for such a recipe unless you eat BLTs for a week. Sounds pretty tasty though.
 
  • #35
Tom Mattson said:
Calculators? Engineers don't need no stinking calculators. Just set g=10 m/s^2 and \pi=3.

And they wonder why I say I am amazed that cars actually run now-a-days :rolleyes:
 
  • #36
Pengwuino said:
And they wonder why I say I am amazed that cars actually run now-a-days :rolleyes:

Better that than having physicists design them.

"Assume the horse is a sphere..."
 
  • #37
rachmaninoff said:
"Assume the horse is a sphere..."

:smile: :smile: :smile: :smile:
 
  • #38
You know, I wanted to try to cook, but I couldn't figure out what those archaic measures meant. Volume measures like 'cup' and 'spoon'. How much does that translate to in SI units anyway?

(I usually go for shoarma)
 
  • #39
Galileo said:
You know, I wanted to try to cook, but I couldn't figure out what those archaic measures meant. Volume measures like 'cup' and 'spoon'. How much does that translate to in SI units anyway?
(I usually go for shoarma)
You've got a scale on your kitchen counter accurate enought to measure 1,5 grams of salt? The teaspoon method is brilliant :smile:
 
  • #40
Tom Mattson said:
Calculators? Engineers don't need no stinking calculators. Just set g=10 m/s^2 and \pi=3.
You got that right!
 

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