French molecular gastronomist, Hervé This' "10 Elements of Basic Kitchen Knowledge"
- Salt dissolves in water.
- Salt does not dissolve in oil.
- Oil does not dissolve in water.
- Water boils at 100 C (212 F).
- Generally foods contain mostly water (or another fluid).
- Foods without water or fluid are tough.
- Some proteins (in eggs, meat, fish) coagulate.
- Collagen dissolves in water at temperatures higher than 55 C (131 F).
- Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking).
- Some chemical processes - such as the Maillard Reaction (browning or caramelizing) - generate new flavors.
(via kottke.org)
