Download Molecular Gastronomy: Exploring the Science of Flavor (Arts by Hervé This PDF
By Hervé This
Hervé This (pronounced "Teess") is an across the world popular chemist, a well-liked French tv character, a bestselling cookbook writer, an established collaborator with the famed French chef Pierre Gagnaire, and the one individual to carry a doctorate in molecular gastronomy, a state-of-the-art box he pioneered. Bringing the tools and experimental suggestions of the laboratory into the kitchen, This makes use of fresh examine within the chemistry, physics, and biology of meals to problem conventional rules approximately cooking and consuming. What he discovers will entertain, tutor, and intrigue chefs, gourmets, and scientists alike.
Molecular Gastronomy, This's first paintings to seem in English, is stuffed with sensible assistance, provocative feedback, and penetrating insights. This starts off through reexamining and debunking quite a few universal ideas and dictums approximately cooking and offers new and more advantageous methods of getting ready numerous dishes from quiches and quenelles to steak and hard-boiled eggs. He is going directly to speak about the body structure of taste and explores how the mind perceives tastes, how chewing impacts nutrients, and the way the tongue reacts to numerous stimuli. interpreting the molecular homes of bread, ham, foie gras, and poo, the ebook analyzes what occurs as they're baked, cured, cooked, and chilled.
Looking to the longer term, This imagines new cooking tools and proposes novel dishes. A chocolate mousse with no eggs? A flourless chocolate cake baked within the microwave? Molecular Gastronomy explains find out how to lead them to. This additionally indicates us the way to cook dinner excellent French fries, why a soufflé rises and falls, how lengthy to chill champagne, while to season a steak, how one can cook dinner pasta, how the form of a wine glass impacts the style of wine, why chocolate turns white, and the way salt modifies tastes.
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Extra info for Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Perfectly Pu‡ed Up Now that we know the reason for the egg’s expansion, how can we maximize it? If one were to broil an egg white, cooking it from above, the water in the top part would evaporate and escape without pufﬁng it up. 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?
No, for the pufﬁng up occurs only if one cooks the quiche by heating it from below. And so the maxim must be revised to say that a quiche is done when, having been heated from below, it begins to puff up. Then, and only then, will it be chevelotte. 34 | secrets of the kitchen 5 Échaudés and Gnocchi Is it true that when they oat to the surface of the cooking water they are done? é c h a u d é s a r e v e r y o l d p r e p a r a t i o n s : As early as 1651 Nicolas de Bonnefons mentions small pieces of dough that have been “scalded” in boiling water.
Introduction | 17 The fact of the matter is that we do both chemistry and physics whenever we make an emulsiﬁed sauce or grill a piece of meat. Nonetheless, we are like Molière’s Monsieur Jourdain, not realizing that we have been doing chemistry and physics all along. What is more, satisﬁed with what we have achieved, we do not look for ways to achieve something better. In the fourth part of the book it is therefore the soul of cooking that I insist on. For in seeking to understand the reasons for what we do in the kitchen we seek not to poison ourselves but rather to enjoy ﬂavors that until now we have only dreamed of.