> If you are having snags with dimensionless ratios in chemistry, why not talk to any half competent cook/chef? They don't piss about like that!
I don't! Also, doing this would go against my belief that I already mentioned on HN several times - that the difference between process chemistry and cooking is that the former actually cares about the quality of outcome ;).
I don't! Also, doing this would go against my belief that I already mentioned on HN several times - that the difference between process chemistry and cooking is that the former actually cares about the quality of outcome ;).