Culinary Science Quotes

If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.

Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby

Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.

Kitchen Physic is the best Physic.

Everything in food is science. The only subjective part is when you eat it.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

I love watching, I love getting all the science about food. That's one of my favorite things.

We can create new food substances.

A molecular gastronomist is really just someone who explores the world of science and food.

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.

In any broth, the scum always rises to the top.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Students can do experiments and investigate for themselves what's going on in restaurants, in our food system, and begin a process of learning.

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.

I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.

The trouble with tea is that originally it was quite a good drink. So a group of the most eminent British scientists put their heads together and made complicated biological experiments to find a way of spoiling it. To the eternal glory of British science, their labour bore fruit.