A week or two ago, I heard a short interview with Harold McGee on my local public radio station - WNYC. The audio is available online here. McGee is a food scientist; his book “On Food and Cooking” is sort of the bible of molecular gastronomy and general foodie craziness (it’s been around for 20+ years and was completely revised and updated in 2004). I was fascinated by that short clip (where he spoke with my favorite public radio host, Soterios Johnson) about the chemistry of forcing water into rice and pasta, cooking sous-vide, and the window of time to cook something to perfect doneness.

So I ordered it from Amazon because it seemed right up my alley. It arrived earlier this week and it just makes me feel all powerful flipping through the pages (which, incidentally, feel really nice. Good paper choice, production folks at Scribner/Simon & Schuster!)

I’ve been flipping around and reading the chapters/sections that capture my interest: the milk and dairy section gave me a better understanding of cheeses and the differences between ice cream, custard (ice cream + egg yolk) and gelato (custard with more butterfat). The chapter on eggs opens with the answer to, “What came first? The chicken or the egg?” (appropriate for today, I suppose). His answer: eggs existed long before chickens did—he sides with Samuel Butler who said, “a chicken is just an egg’s way of making another egg.”

Interesting stuff on muscle fibers and how they determine whether meat is light or dark, judging doneness of meat by feel, the chemistry behind the onion’s tear-producing skills (a sulfur compound known as the “lacrimator”—lacrimose means tearful) which is essentially a molecular bomb that hits the nerve endings of our eyes and breaks down into hydrogen sulfide, sulfur dioxide and sulfuric acid. Yes, the same sulfuric acid that we would add to sugar in high school chemistry class to create a pillar of stinky black carbon in a beaker. It’s also the same stuff that will burst into flames if a 100% pure piece of it comes in contact with air - it reacts violently with water, so the moisture in the air does that. A 98% pure piece of it will burn through paper just by touching it. Fun stuff. And that’s what makes us cry when we’re cutting onions.

I skipped past the fruit chapter for now and am about to start Chapter 8 –”Flavorings from Plants: Herbs and Spices, Tea and Coffee.” Mmm.

Easter breakfast with the family is finished (I made a kick-ass Asparagus and Leek Frittata - except we didn’t have leeks or shiitake mushrooms, so I used scallions, onion and red peppers instead. It worked out OK.) Yay, food!