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

mind returns to the first Erice workshop and a saying shared by Jean-Pierre Philippe, a chef from Les Mesnuls, near Versailles The subject of the moment was egg foams Chef Philippe told us that he had thought he knew everything there was to know about meringues, until one day a phone call distracted him and he left his mixer running for half an hour Thanks to the excellent result and to other surprises throughout his career, he said, Je sais, je sais que je sais jamais: “I know, I know that I never know.” Food is an infinitely rich subject, and there’s always something about it to understand better, something new to discover, a fresh source of interest, ideas, and delight A Note About Units of Measurement, and About the Drawings of Molecules 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 charts can be converted to Celsius by using the formula ºC = (ºF-32) x 0.56 Volumes and weights are given in both U.S kitchen units — teaspoons, quarts, pounds — and metric units — milliliters, liters, grams, and kilograms Lengths are generally given in millimeters (mm); mm is about the diameter of the degree symbol º Very small lengths are given in microns (µ) One micron is micrometer, or thousandth of a millimeter Single molecules are so small, a tiny fraction of a micron, that they can seem abstract, hard to imagine But they are real ... given in microns (? ?) One micron is micrometer, or thousandth of a millimeter Single molecules are so small, a tiny fraction of a micron, that they can seem abstract, hard to imagine But they are real...A Note About Units of Measurement, and About the Drawings of Molecules Throughout this book, temperatures are given in both degrees Fahrenheit (? ?F), the standard units in the United States, and degrees... and weights are given in both U.S kitchen units — teaspoons, quarts, pounds — and metric units — milliliters, liters, grams, and kilograms Lengths are generally given in millimeters (mm); mm is about the diameter of the degree