Download e-book for iPad: Molecular Gastronomy: Exploring the Science of Flavor (Arts by Hervé This

By Hervé This

Hervé This (pronounced "Teess") is an the world over popular chemist, a well-liked French tv character, a bestselling cookbook writer, an established collaborator with the famed French chef Pierre Gagnaire, and the single individual to carry a doctorate in molecular gastronomy, a state-of-the-art box he pioneered. Bringing the tools and experimental recommendations of the laboratory into the kitchen, This makes use of contemporary learn within the chemistry, physics, and biology of meals to problem conventional rules approximately cooking and consuming. What he discovers will entertain, show, and intrigue chefs, gourmets, and scientists alike.

Molecular Gastronomy, This's first paintings to seem in English, is stuffed with sensible advice, provocative feedback, and penetrating insights. This starts via reexamining and debunking quite a few common ideas and dictums approximately cooking and provides new and more desirable methods of getting ready a number of dishes from quiches and quenelles to steak and hard-boiled eggs. He is going directly to talk about the body structure of style and explores how the mind perceives tastes, how chewing impacts foodstuff, and the way the tongue reacts to numerous stimuli. analyzing the molecular homes of bread, ham, foie gras, and fizz, the booklet analyzes what occurs as they're baked, cured, cooked, and chilled.

Looking to the long run, This imagines new cooking equipment and proposes novel dishes. A chocolate mousse with no eggs? A flourless chocolate cake baked within the microwave? Molecular Gastronomy explains how one can cause them to. This additionally exhibits us tips to cook dinner excellent French fries, why a soufflé rises and falls, how lengthy to chill champagne, whilst to season a steak, how one can prepare dinner pasta, how the form of a wine glass impacts the flavor of wine, why chocolate turns white, and the way salt modifies tastes.

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Extra resources for Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

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By contrast, if one heats the white from below, as in the case of a fried egg, one observes the expansion I have just described. Dishes that are supposed to puff up therefore must be heated from below. Soufflés? Put the ramekin on the floor of the oven. Macaroons? Quenelles? Use a bottom-heated metal plate instead of a broiler pan. How much can a dish that contains egg swell up through the vaporization of water alone? An egg white, which weighs about 30 grams and therefore contains about 27 grams of water (not quite an ounce), can generate more than 30 liters of steam (almost 32 quarts).

The structure of different cuts of meat (beef ribs, beefsteak, pork chops, and so on) is so varied that the question must be refined. Let’s consider two simple and useful examples, a thin piece of red meat such as steak and the white meat of a fowl, and measure three things: the rate at which the salted meat discharges (“sweats”) water, the amount of weight lost, and the residual amount of salt in the meat. Coating, Sprinkling, and Sweating Let’s begin by considering the first question: How much juice comes out of the meat in the presence of salt?

Just before eating it? Cooks are naturally inclined to respond on the basis of their own experience, but sometimes this is insufficient. As Oscar Wilde remarked, experience is the sum of all our past errors; as long as errors are not recognized, they remain alternative truths. Therefore it helps to conduct experiments in which the various parameters are controlled—the only way to cut to the heart of things, meat among them. Some argue that introducing salt beforehand gives it time to penetrate, so that the meat is seasoned, if not quite all the way through, then at least much of the way.

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