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煮東西是一門藝術，所以叫廚「藝」，但同時亦包含大量科學理論。例如調味料的特性就決定了他們加入食物的先後次序，落錯了會影響味道與口感。煮餸時應該先落糖，再落鹽，因為鹽滲透力強兼會固定食物組織，先加鹽的話糖甚至其他調味料的味道會無法滲入。特別是醃肉時記得不要搞錯，先加鹽會令肉變得又柴又乾。
HKU SPACE的「廚藝科學入門」，用科學角度教您煮好餸，每個步驟都有根有據。為自己，為愛的人，不要再「炒埋一碟」就上檯。
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