Nuance – Finding The Foundation For The Science Of Cooking – Trick Vs. Technique

Nuance – Finding The Foundation For The Science Of Cooking – Trick Vs. Technique


I was studying to fill in gaps in my education. Engineering and computer science problems, and the math problems that entertained Einstein, require someone to be good at doing elementary math (arithmetic), algebra, geometry, and trigonometry. While I was doing this, I got a copy of Euclid’s Elements, and I read the forward. It was written by someone that used manuscripts from London and Paris and other places. After searching around on the internet, I discovered that people from Portugal have an interesting and technical approach to cooking food. I lacked the knowledge I needed to describe what I was searching to understand. There was something similar to the forward in Euclid’s Elements and recipes from Portugal. What I was searching for appeared to be related to math and science. Not necessarily contemporary industrial science, but natural philosophy and mathematics. While I was searching the internet for a cookbook, I found Escoffier. His books seemed to excite me in the same way that a geometry book excites me. After meeting Escoffier, I found Jacques Pépin. At his Facebook website, he has introduced me to gastronomy, Brillat-Savarin, and Oliver Raymond. His recipes are very exciting. After shopping for cookware, I met Thomas Keller. I read his books often. His books and my experience cooking with his recipes, and the recipes I have from meeting Jacques Pépin, led me to what I originally needed to know. I needed to know that a culinary artist must work to have new techniques and methods. Techniques and methods give a person the opportunity to think and understand how to cook. A collection of techniques and methods may be similar to learning the foundations of a science. Without knowing techniques and methods, I was collecting tricks for cooking. I believe that people would reject me if I said the phrase “tricks of the trade” because this would be a clear sign that I lack something that is important to the pretensions of my culture. I believed that people would believe that I am ignorant. Because contemporary philosophy is usually psychology, and since elementary knowledge is something given to children, I lacked the ability to be creative. I have had to give myself seminary lessons, prepare to read ancient Greek philosophy, and to be able to do arithmetic and algebra to solve problems, and finally study the culinary arts to recover from being abandoned to live as a critic of psychology. I am very happy that I met these chefs because they have given me the opportunity to be happy. I am now able to understand how I can use science to be a more creative person.


Sauce Espagnole


This is the recipe that changed my life. The book that changed my life was about Mexican food, but this is the recipe that changed my life. After my life was changed, I did not believe that I was alive until I made the sauce. My life was a disaster until today! Discovering The Five Mother Sauces introduced me to the Euclid of the culinary arts, Escoffier. He excites people to make cooking a science. This may not be true for all people. But this is the step at which I knew that I was going to become an expert by understanding the foundations of the art of cooking. Most mathematicians today probably do not have the privilege to know geometry well, and most people that cook probably do not know Escoffier. Dip your French fries in this sauce and imagine how amazing life would be if war never took place. That is the sombrero a gentleman wears.

I put some translations of the written work of Escoffier on a different blog post. If you believe that espagnole may be a substitute for ketchup, make some French fries.

Download The Recipe:


Download The Recipe For French Fries:

Potato Spirals And French Fries