What Einstein Told His Cook

Behold. The egg.

A cook's best friend. With this ingredient, you can create any meal. It's natural. It's healthy. It's awesome.

In fact, what makes the egg so interesting is that you can do so many things with it. It's pretty amazing that people figured out all these different uses. Cooking, in general, is actually very complicated. It's an art. In order to get, say, egg whites to solidify, you need to do more than just whip the egg. Conditions have to be met.

What are these conditions, you ask? Well why don't you find out yourself?































Books like these make me happy (and it isn't just because eggs are on the covers of all three of them).

I feel like cooking has lost so much over the years. Especially here in America. You've noticed it too. Take, for instance, the cooking channel. What do you see? Shows about how to cook ~Fast and Easy Meals~ It's all over the internet, it's all over the television, it's all over our cookbooks and supermarkets... Everyone wants to know how they can get out of cooking for their family without looking bad. It's become less about having a nice meal and more about how to save time- Which is all fine and dandy, what with jobs and soccer practice taking priority over what's going in your body, but I feel like there's a lot not mentioned outside of nutrition labels.

I think more people would cook for their families if they could do it right. If they knew that you could put loads of lime and tomatoes and other liquidy things into avocado to make guacamole without making it get watery, I bet more people would make it. Especially if they knew that it tastes better than the dehydrated stuff they've been getting out of a sealed bag in the supermarket. If people knew that the reason they can't get egg whites to solidify is because their whipping it in a plastic bowl, maybe they'd make more chocolate mousse.

Not to mention that it's beneficial to know why saturated fats are bad for you. It shouldn't be enough to just know that they are. It's essential to know how ingredients react with each other, and how they react with your body, for a person to be a good cook. And a healthy cook. Kudos to the people who figured out that they could sell instant mashed potatoes in a pouch, but sometimes I wonder how many people consider the health implications of such products compared to the real thing.

At the very least, it's super cool to know about. Think of all the people you'll impress when you tell them exactly what went into their lightly toasted everything bagel.