By Rebecca SklootPosted 05.21.2002 at 2:15 pm 0 Comments
"The wonderful thing about science," writes Robert Wolke in What Einstein Told His Cook (Norton, $29.95), "is that it can even explain things that nobody needs to know." Wolke's 320-page book proves his point on more than one page, but it's excellent snacking material nonetheless. A few examples below.
Where does all the blood come from
in a rare steak?
It's not blood. The color of blood comes from hemoglobin; the color of red meat comes from myoglobin, which stores
oxygen in the muscles, not the blood.