It is closer to a college course on the intersection of physics and food: the subtitle of Youssef's book is "taking culinary physics out of the lab and into your kitchen." It has example recipes, but it is not a cookbook per se. It is an introduction to the techniques of molecular gastronomy. This book - Molecular Gastronomy at Home by Jozef Youssef - is the best of those by an extremely wide margin. And I bought a few of the reasonably-priced books as well. I read quite a bit online, and eventually bought a collection of used lab and restaurant equipment so I could do my own experiments. Who uses a centrifuge in cooking?! That was my introduction to molecular gastronomy. (The culinary consultant on Hannibal is Chef José Andrés, who is a modernist cook, so by definition, the fictional character Hannibal is modernist too since his recipes are provided by Chef Andrés.) But watching this show was troubling because, among other things, Hannibal used a centrifuge to make a soup. This, and modernist cooking in general, can only be described as food porn.
#Zmatrix creator molecular plus#
Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.įirst of all, let me give the traditional disclaimer: I can cook, but often did not, until I started watching Hannibal on NBC. Shellfish bisque with a lemongrass foam * Hydrocolloids (gels, gums) - Cured salmon with cucumber jelly * Liquid Nitrogen - For super-smooth sweet and savoury ice creams * Food Pairing - An essential skill in molecular gastronomy * Avant-Garde Presentation - Inspiration and tips * Multi-sensory Taste Perception - The five senses in molecular gastronomy.
#Zmatrix creator molecular how to#
Sweet chili bubbles with roast duck * Carbonation - How to intensify the flavours and aromas of foods * Foams and Airs - e.g. Smoked chocolate mousse * Spherification - e.g. Clarified watermelon cocktail * Evaporation - How to make mouth-watering syrups and beverages without artificial flavourings * Rapid Infusion - How to infuse flavours into liquids, e.g. Beet powder and black olive 'soil' * Centrifugal Cooking - e.g.
Salmon and lemon sole terrine * Dehydration - e.g. Confit salmon with pomme puree and squid ink * Transglutaminase - 'meat glue' e.g. In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow: * Sous-Vide - 'Under vacuum' cooking, e.g. Techniques that require special equipment are shown with their closest domestic equivalents. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practise the unique skills and presentation concepts. This book teaches the experienced home cook how to practise dozens of the most common methods used in molecular gastronomy. Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing - using food science to bring flavour, texture, taste and aromas to recipes in new ways.
0 kommentar(er)
