really caputing the spirit of the NY pizza slice requires some really in depth study and uncommon equipment, from how the dough is developed to the fat and moisture content of the cheese to an oven hot enough to actually get it to cook right
so many restaurants (outside NY) screw that up, and end up with flat dough.
Side note, I'm sorry I didn't see this was a science based community, I'm still interested in your answers but mods if you want I will remove the post
Question is valid. There's a lot of science-baced challenge to many dishes.
Omelette.
So many factors: fat-to-air ratio, time whisking, time resting, egg by itself vs. adding ingredients, pan temperature, length of heat exposure... And that's just chemistry. That doesn't even take into account the physics of folding and lifting.
can second, i tried to make a french rolled omelette this morning and... it was not rolled, i'm not even sure it was french
was tasty though!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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