Democracy Dies in Darkness
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Raise your hand if you’ve ever burned eggs on the bottom of your frying pan. Now that it’s clear that we’re among friends, take comfort in knowing this fact: It’s not all your fault.
It’s science we have to blame. Partially, anyway.
Let’s start with those eggs. “Most pans, even the really good ones, are actually filled with little cracks and crevices,” says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote“The Science of Cooking:Understanding the Biology and Chemistry Behind Food and Cooking.”
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