May 8th, 2008 at 9:10 am
Herve This’s 10 Elements of Basic Kitchen Knowledge
In a recent interview in the Toronto Globe and Mail, Herve This discusses such matters as the difference between molecular gastronomy and molecular cooking, the relative importance of having the right equipment in your kitchen, and some of the scientific principles of making stock. He also lists his 10 basic elements of kitchen knowledge:
1. Salt dissolves in water.
2. Salt does not dissolve in oil.
3. Oil does not dissolve in water.
4. Water boils at 100 C (212 F).
5. Generally foods contain mostly water (or another fluid).
6. Foods without water or fluid are tough.
7. Some proteins (in eggs, meat, fish) coagulate.
8. Collagen dissolves in water at temperatures higher than 55 C (131 F).
9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking).
10. Some chemical processes – such as the Maillard Reaction (browning or caramelizing) – generate new flavors.
May 23rd, 2008 at 5:56 pm
Except, of course, that the boiling point of water depends on the atmospheric pressure (#4).
May 24th, 2008 at 10:13 am
[...] Herve This is a world-renowned French gastronomer, who helped coin the term itself, molecular gastronomy. This article lists his 10 elements of basic kitchen knowledge. It is interesting how simple they are, but how key they must be for This to list them. [...]
May 24th, 2008 at 10:49 am
pharmacist said
#3 if you know how to make an emulsion
like mayonnaise
May 25th, 2008 at 2:23 am
[...] Ten Basics Element of Kitchen Knowledge Kitchen chemist Herve This’ 10 basic elements of kitchen knowledge.link] [via link] [...]
May 26th, 2008 at 5:49 am
[...] A nice scientific round up of basic cooking principles from Herve This:1. Salt dissolves in water.2. Salt does not dissolve in oil. 3. Oil does not dissolve in water.4. Water boils at 100 C (212 F). 5. Generally foods contain mostly water (or another fluid). 6. Foods without water or fluid are tough. 7. Some proteins (in eggs, meat, fish) coagulate. 8. Collagen dissolves in water at temperatures higher than 55 C (131 F). 9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking). 10. Some chemical processes – such as the Maillard Reaction (browning or caramelizing) – generate new flavors. Pretty simple but so important! [...]
May 26th, 2008 at 6:12 am
The most important kitchen knowledge element #11 Control the flame, master the art.
May 27th, 2008 at 3:10 am
“pharmacist said
#3 if you know how to make an emulsion
like mayonnaise”
Oil does not disolve into water when emulsified, rather it is suspended between the water.
July 19th, 2008 at 10:27 am
[...] Herve This’s 10 Elements of Basic Kitchen Knowledge [...]