lore

the alchemy of hollandaise, or roux
makes colloids comprehensible to some
but for a scientist, like me, or you
that's not the way the explanations run
hypotheses are falsified, or not
that map a pattern to the dataset
explaining why a sauce grows thick, when hot
and why your roast won't brown while it's still wet
to melt a crystal and produce a glass
or use Maillard to brown a joint of meat
manipulating charge, and heat, and mass
a sugar caramelized need not be sweet
the kitchen arts are mostly chemistry
but more books sell when it's "gastronomy"