Food Chemistry Quotes

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

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.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

How does a sesame seed stick to a bun? That's magical. There must be some sesame seed glue out there. Either that or they're adhesive on one side. Peel off the backing, place it on the bun.

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

When I started, you had cochineal food colouring that would turn things pink, but you could never make it red. Now, red is no problem - and if you look at supermarket bakery sections since 'Bake Off' began, you can get everything.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

Penn State is a leader in food science.

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

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.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

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.

The biggest hits - be they Coca-Cola or Doritos - owe their success to complex formulas that pique the taste buds enough to be alluring but don't have a distinct, overriding single flavor that tells the brain to stop eating.

Is the chemical aftertaste the reason why people eat hot dogs, or is it some kind of bonus?

Chemistry was my college interest. Cooking is about chemistry.

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.

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

Kitchen Physic is the best Physic.

The trouble with some cooking is that the real flavours get cancelled out by the wine, cream, and butter sauces.

Coming from New York, I know that if you go by a delicatessen, and you put a sweet cucumber in the vinegar barrel, the cucumber might say, "No, I want to retain my sweetness." But it's hopeless. The barrel will turn the sweet cucumber into a pickle. You can't be a sweet cucumber in a vinegar barrel.

Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

Cooking is chemistry, really.