Full Description
Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.
Contents
Foreword iv
Preface v
Acknowledgments viii
Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1
Modern History of Molecular Gastronomy 2
Pioneers and Practitioners 5
Chapter 2 Sanitation and Safety 15
Food Hazards 16
Safety 19
Safety Measures for Modern Cooking Applications and Techniques 20
Chapter 3 Equipment and Tool Identification 27
Safe Handling and Sanitation Concerns 28
Product Identification 28
Chapter 4 Introduction to Hydrocolloids: New Frontier 43
Introduction to Food Hydrocolloids 44
Description of Food Hydrocolloids 44
Formulating and Measuring Food Hydrocolloids in Recipes 54
Food Hydrocolloid Functionality Reference 55
Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63
Functions of Additives: New Food Hydrocolloids 64
Chapter 6 Sweeteners, Antioxidants, and Others 85
Sweeteners 86
Antioxidants 93
Others 98
Chapter 7 Overview of Techniques 105
Drying 106
Essence and Flavor Extraction 107
Flavor Enhancements 110
Emulsions 113
Foam, Air, Bubble: Gas in Water 115
Gelling 116
Thickening 119
Spherification/Encapsulation 120
Freezing/Carbonation 122
Carbon Dioxide (CO2) 123
Vacuum and Low-Temperature Cooking 123
Chapter 8 Small Treats, Hot and Cold 131
Chapter 9 Surprises 173
Chapter 10 Composed Dishes 213
Chapter 11 Sweets 263
Appendix 292
Weight Conversion Chart 292
Measurement Conversion of Commonly Used Ingredients 293
Length Conversion Chart 295
Temperature Conversion Chart 296
Bibliography and Further Reading 298
Resources 300
Index 305
About the Author 310
