"A lot of the best chefs have done Pastry, Michel Roux of the Waterside Inn among them. Why is Pastry so important? Because it is all about science, and the knowledge of culinary science is vital. A precise measurement of that ingredient mixed with a certain amount of that ingredient produces this result. It's chemistry." (page 41 of his memoir, "The Devil in the Kitchen")
THAT is why I'm in it and why I'm so intrigued with Pastry. The why and the how of it all...it fascinates me.
Yay science!!
ReplyDelete