Basic Science of Cooking

A lot of people think cooking is a mystery. It is just basic physics of heat transfer. Using any medium of heat, resulting in the food being heated to a desired temperature, eg pasteurization, caramelization. You can have the best seasoning, but if the food is overcooked, you would lose the flavour from the food. As s simple modelling of heat transfer, if two substances are of similar consistency and similar size, then they will be "cooked" in the same amount of time. Using this train of thought, if you can cook one meat, you can cook all other meats. And deep frying, confit and water bathing are good cooking method of choice as the heat contact all areas at a controlled temperature.