The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
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Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic―from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads―the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
give the attendants the necessary clues to guess the subject of the day. Knowing the subject of the day is very important. This is because every aspect of the coming ceremony, down to the smallest detail, will be strongly related to it. The tsukuda-sensei observes and determines whether the attendants fully understand the ceremony. In the second room, the tsukuda-sensei performs a tea tasting with concentrated teas. He plays with the types of tea, their origin, the infusion time, and the water
the lean part of the bacon. During the curing process, myoglobin, the major pigment molecule in the lean portion of the meat, undergoes a series of chemical reactions that generates different-colored molecules, eventually binding with a modified form of nitrite to create the dark red pigment. This is where the pigment conversion should stop for bacon: slightly dark reddish-pink. You should see at least some lean that is this color. If the lean is entirely light pink and the red has turned to
meringue itself was still holding its shape. These foods and drinks, you might notice, share a common compositional feature that is essential to their culinary character—gas. In fact, food gases have a huge impact on the textural properties and physical stability of many of our most desirable foods and drinks. A question arises as to how something as nebulous as air or gas can be contained and structured so that it lends texture to food. The answer is through the creation of foams. Foams are a
is swept along with the liquid during drinking. For these liquid-based products, it is perhaps not surprising that this should be the case. There is a considerable density difference between water and air, a factor of one thousand. Consequently, even the relatively small number of bubbles produced upon pouring a glass of Guinness will rapidly rise due to buoyancy effects, resulting in the “creaming” of bubbles under gravity to form a separate layer at the top of the glass. In the case of many
results for the glass transition temperature for the sucrose-trehalose blends (figure 43). Figure 43 The change in the glass transition temperature of sucrose-trehalose blends as measured with the aid of a differential scanning calorimeter. The glass transition temperature changes continuously with trehalose concentration. Therefore, a precise design for gastronomic applications is possible by adjusting sweetness, flow behavior, and solidification temperature by blending. Blending, Tempering,