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@skinnylatte I've been sorta-kinda meaning to pick up a copy of "Science and Cooking" by David Weitz et al. for reasons not-dissimilar to this.

He was once our invited closing speaker at [uni]'s Physics Festival and gave a series of lovely demonstrations that physically motivated things like the poke-test for meat (by cooking a steak for different times and putting the same weight on top of them) or what emulsification fundamentally *is*.

I haven't done so in part because I got a copy of McGee's book and while it's not spelling things out quite as much, the "let's drill down into the biology and chemistry" bits definitely help with the same class of understanding.