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Cooking For Eggheads

Patricia Gadsby

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Research by molecular gastronomy group in the Clege de France's Laboratory for the Chemistry of Molecular Interaction. Applying science to the culinary arts, and explodinf some common myths. Cooking is a craft; gastronomy is knowledge.

Hard boiling eggs for 10 mins is not ideal. The temperature is lot higher than the temp needed to coagulate whites and yolks. That's why you get rubbery whites and greyish yolks. Cook an egg at 65° for an hour and you get a smooth as custad white and a soft orange yolk.

Cook meat at high temp "to seal in juices"? Nope don't need to. Season steak with salt before or after cooking? Doesn't matter, bc salt doesn't penetrate the meat.

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