Despite what a lot of creationists think the basis of good cooking is in fact science. That's why I was interested in the cookbook The Science of Good Cooking. Within the book America's Test Kitchen tests different cooking theories and tells you which one produces the best results. These theories don't just apply to one recipe, they carry over to multiple recipes within the cookbook and can be applied to your everyday cooking. I decided to make a few of the recipes that caught my eye when reading through this fascinating book of deconstructed cooking techniques.
Pan-searing a tuna steak results in an ultra tender piece of fish that cuts like butter. While the sesame seeds add texture and a flavor that compliments the tuna. I recommend the tuna recipe even for beginners. The zucchini side dish works well with the tuna, adding just enough spiciness and texture variety to the meal. While the raspberry chocolate mousse is the perfect ending to this meal. The fluffy texture and the rich chocolate intensity leaves you satisfied with a delicious and filling feast.
A quick side note. Since these recipes are from a book entitled The Science of Good Cooking I thought I'd share a science based tip. Don't make the chocolate mousse in 90° weather. It results in a more dense chocolate mouse, because the heat doesn't allow whip cream to set up properly. If you absolutely need to make some emergency chocolate mousse (as we've all had to do) I would recommend allowing your mousse to set up in the fridge for at least 3 hours.
