Science of cooking, diet and health, written by a retired neuroscientist.
Why 6XC? This enterprise started with writing about new and modern cooking techniques that could work in a home kitchen. Precision cooking (sous-vide) is an example — cooking in a waterbath held at a constant temperature (with a variation < 1ᵒC). An application might be eggs cooked in their shells at a temperature selected between 60 and 65ᵒC, with different results according to preference. The concept has been referred to as the 6XᵒC egg, where X is a variable between 0 and 5. Hence 6XC — an homage to this new precision. The enterprise has become more eclectic with time.