There's a good deal of chemistry involved in good cooking, or indeed in anything eatable.
My great-uncle once explained to me why there weren't any bad wine years - they add I don't remember which chemicals to the grape juice to the bad years to make sure it's drinkable in the end. On the one hand, it's a bit depressing, but on the other I don't have to worry about buying vinegar when I grab the first bottle I see in the supermarket.
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Date: 2007-04-15 03:15 pm (UTC)My great-uncle once explained to me why there weren't any bad wine years - they add I don't remember which chemicals to the grape juice to the bad years to make sure it's drinkable in the end. On the one hand, it's a bit depressing, but on the other I don't have to worry about buying vinegar when I grab the first bottle I see in the supermarket.