Read Modernist Cooking Made Easy Online

Authors: Jason Logsdon

Tags: #Cooking, #Methods, #Gourmet

Modernist Cooking Made Easy

BOOK: Modernist Cooking Made Easy
9.51Mb size Format: txt, pdf, ePub
ads

 

Modernist Cooking
Made Easy:

Getting Started

 

An Introduction to the Techniques,
Ingredients and Recipes of
Molecular Gastronomy

 

 

 

By Jason Logsdon

 

 

 

 

 

Copyright © 2012 by Primolicious LLC

All rights reserved. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.

For more information please contact Primolicious LLC at 12 Pimlico Road, Wolcott CT 06716.

ISBN-13: 978-1481063319
ISBN-10: 1481063316

 

 

 

 

 

For my wonderful wife,
who continues to support everything I do,
no matter how crazy.

Table of Contents

Introduction to Modernist Cooking

Acknowledgments
How To Use This Book
What is Modernist Cooking?
Are These Chemicals Safe?
Science or Cooking?
Do I Need Lab Equipment?
Why Do People Feel This Way?
What Makes a Modernist Dish?
Modernist Cooking Basics
Common Terms
Exactness in Measuring
Proper Weighing
Common Flavored Liquids
Modernist Equipment
Starting Equipment
Required Equipment
Helpful Items
Big Ticket Equipment
Everyday Modernist Cooking
Thickening
Entertaining
Sauces and Vinaigrettes

Modernist Cooking Techniques

Emulsifying
Stabilizers
Emulsion Properties
Emulsifying Tools
Vinaigrettes
Foams
Spectrums of Foams
Types of Foams
Stabilizing Foams
Foaming Equipment
Light Foams
Fluid Gel Foams
Whipped Foams
Gelling
How Gelling Works
Gel Spectrums
Other Properties of Gels
The Gelling Process
Other Gel Considerations
Gelling Ingredients
Shaping Gels
Fluid Gels
Low Temperature Cooking
History of Sous Vide
How it Works
Basic Sous Vide Technique
Choose Your Finishing Method
Sous Vide Safety
Spherification
How Spherification Works
Gelling Agents, Ions, and Sequestrants
Direct vs Reverse Spherification
Spherification Variables
Reverse Spherification Process
Direct Spherification
Caviar
Thickening
Why Thicken?
Thickening Process
Common Thickeners
Other Techniques
Centrifugal Separation
Compression
Dehydration
Freeze Drying
Freezing
Rotary Evaporation

Modernist Cooking Ingredients

Agar
Dispersion and Hydration
Agar Gels
Agar Fluid Gels
Agar Foams
Carrageenan
Dispersion and Hydration
Iota Carrageenan
Iota Carrageenan Thickening
Iota Carrageenan Gels
Iota Carrageenan Fluid Gels
Kappa Carrageenan Gels
Iota and Kappa Gels
Gelatin
How to Use Gelatin
Converting Between Gelatin Types
Gelatin Gels
Gelatin Foams
Gelatin Sponges
Lecithin
Lecithin Dispersion
Lecithin Foams and Airs[21]
Lecithin Emulsions
Maltodextrin
Maltodextrin Fat Powders
Methylcellulose
Dispersion and Hydration
Methylcellulose Foams
Methylcellulose Gels
Sodium Alginate
Reverse Spherification
Direct Spherification
Xanthan Gum
Uses of Xanthan Gum
Dispersion and Hydration
Thickening With Xanthan Gum
Xanthan Gum Foams
Xanthan Gum Emulsions
Other Ingredients
Calcium Chloride
Calcium Lactate
Calcium Salts
Gellan
Glucose
Guar Gum
Gum Arabic
Isomalt
Konjac
Locust Bean Gum
Mono and Diglycerides
Pectin
Pure-Cote B790
Sodium Citrate
Sodium Hexametaphosphate
Trimoline
Ultra-Sperse
Ultra-Tex
BOOK: Modernist Cooking Made Easy
9.51Mb size Format: txt, pdf, ePub
ads

Other books

Psycho Alley by Nick Oldham
Wild Cowboy Ways by Carolyn Brown
Rich Girl Problems by Tu-Shonda L. Whitaker
This Sweet Sickness by Patricia Highsmith
Invidious Betrayal by Shea Swain
Wicked Business by Janet Evanovich
Sugar Daddy by Rie Warren