Hervé This: Salt doesn’t dissolve in oil, silly. (Globe and Mail)

The term “molecular gastronomy” is now associated with chefs like Ferran Adria, but you disagree with that usage. Why?

They are doing molecular cooking. The truth is that molecular gastronomy is science, molecular cooking is cooking, and chefs are not scientists.

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You have assembled a list of 10 fundamental pieces of knowledge for cooks. It includes unexpected items like salt dissolves into water and salt does not dissolve into oil.

You see how silly it seems? It’s not obvious. Imagine that you take a glass of oil, you put some salt, even after one century the oil will not be salted. This, according to Pierre Gagnaire, is my main discovery.