On food and cooking the science and lore of the kitchen ( PDFDrive ) 18

mindreturnstothefirstEriceworkshopanda
sayingsharedbyJean-PierrePhilippe,achef
fromLesMesnuls,nearVersailles.The
subjectofthemomentwaseggfoams.Chef
Philippetoldusthathehadthoughtheknew
everythingtherewastoknowabout
meringues,untilonedayaphonecall
distractedhimandhelefthismixerrunning
forhalfanhour.Thankstotheexcellentresult
andtoothersurprisesthroughouthiscareer,
hesaid,Jesais,jesaisquejesaisjamais:“I
know,IknowthatIneverknow.”Foodisan
infinitelyrichsubject,andthere’salways
somethingaboutittounderstandbetter,
somethingnewtodiscover,afreshsourceof
interest,ideas,anddelight.


ANoteAboutUnitsofMeasurement,
andAbouttheDrawingsofMolecules
Throughout this book, temperatures are
given in both degrees Fahrenheit (ºF), the
standard units in the United States, and
degrees Celsius or Centigrade (ºC), the
units used by most other countries. The
Fahrenheit temperatures shown in several
chartscanbeconvertedtoCelsiusbyusing
the formula ºC = (ºF-32) x 0.56. Volumes
andweightsaregiveninbothU.S.kitchen
units — teaspoons, quarts, pounds — and
metric units — milliliters, liters, grams,

andkilograms.Lengthsaregenerallygiven
in millimeters (mm); 1 mm is about the
diameter of the degree symbol º. Very
small lengths are given in microns (µ).
One micron is 1 micrometer, or 1
thousandthofamillimeter.
Single molecules are so small, a tiny
fraction of a micron, that they can seem
abstract,hardtoimagine.Buttheyarereal