POSTED November 18, 2009

Scientist at Work - Nathan Myhrvold - After Microsoft, Bringing a High-Tech Eye to Professional Kitchens - NYTimes.com ⚓

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The book presents some concepts like wet bulb temperature that will be new to cooks of all skill levels. The usual temperature set in an oven is scientifically known as the dry bulb temperature. But for cooking, the wet bulb temperature, which is essentially a measure of the evaporation rate of water and depends on the humidity, is often more important.

“Nathan would make the point that food is water with a bunch of impurities in it,” Mr. Young said.

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