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Authors: Jason Logsdon

Tags: #Cooking, #Methods, #Gourmet

Modernist Cooking Made Easy (41 page)

BOOK: Modernist Cooking Made Easy
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Molecule-R

http://www.molecule-r.com/
Molecule-R has a good selection of packaged ingredients and tools. Their ingredients tend to be a little more expensive but if you are just getting started then their Cuisine R-Evolution kit can be a good way to get many of the ingredients and tools to get started.

WillPowder

http://willpowder.net
WillPowder has a decent selection of the more common ingredients.

PolyScience

http://www.cuisinetechnology.com/
PolyScience carries many of the higher-end modernist cooking tools such as the anti-griddle, chamber vacuum sealers, and rotary evaporators.

 

E
ND
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[1]
For more details see
http://en.wikipedia.org/wiki/Corn_starch

[2]
For more details see
http://en.wikipedia.org/wiki/Sugar#Refining

[3]
Technically, they are called “phases”, but I have tried to improve the clarity while sacrificing some specific scientific jargon. For a great in-depth look at how emulsions truly work, see:
http://en.wikipedia.org/wiki/Emulsion

[4]
For a detailed look at gels and fluid gels please see the chapter on Gelling.

[5]
This is true of most gels, however, methylcellulose gels actually set above a certain temperature, not below it.

[6]
I refer to these terms interchangeably, and for the home cook they really are. However, they do have some differences, especially in the academic vs industrial sectors and the full discussion of Thixotropy vs shear thinning is beyond the scope of this book. For an interesting look at it you can read the comments on the Wikipedia merge request:
http://en.wikipedia.org/wiki/Talk:Shear_thinning

[7]
This is definitely a simplification of the molecular processes. There are different ways this “mesh” forms, depending on the gelling agent and the liquid being gelled. However, the chemical processes behind this are beyond the scope of this book since we try to focus on the cooking aspects and less on the science behind them. There is a lot of good information on the internet that goes into much more detail about how gels really form in different situations.

[8]
We discuss many of your options in our free online Beginning Sous Vide Guide (
http://bit.ly/e8MvOu
)

[9]
Here is a good demonstration of the water displacement method:
http://svkitchen.com/?page_id=296

[10]
I have worked with all 3 of these companies in the past and most of the units were given to me as media demos. However, I have truly enjoyed using all 3 and recommend them to my friends with no reservations.

[11]
We have done extensive testing of many sous vide units, for the results you can view our regularly updated sous vide equipment section.
http://www.cookingsousvide.com/info/sous-vide-equipment

[12]
http://www.amazon.com/gp/product/B0027HO3XO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0027HO3XO&linkCode=as2&tag=primoliciousc-20

[13]
You can view the data directly in the FDA’s PDF:
http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf

[14]
In direct spherification you can use either calcium lactate or calcium chloride but because of the bitter taste of calcium chloride it is not recommended in reverse spherification because it is in the liquid, not the setting bath.

[15]
I’m referring to real vanilla extract, not the common imitation extract that is chemically produced.

[16]
The freeze-thaw and gel clarification techniques are beyond the scope of this book but in brief, they use the leaking of liquid from the gels to easily filter liquids and create consumes. The liquid leaks out of the gel while the solids and impurities remain in it.

[17]
I’m ignoring the effects of pressure on the water such as water boiling at a lower temperature at high altitudes since it still has a set point for the phase change.

[18]
Ideas in Food have a website and book, both of which I highly recommend for both traditional and modern cooking tips and advice.
http://blog.ideasinfood.com/

[19]
For more information on fluid gels please see the Gelling chapter.

[20]
You can find the article on Daniel’s blog:
http://danielrmoody.com/2012/01/08/powdered-vs-sheet-gelatin-converting-between-the-two/

[21]
Lecithin can be used to make several types of foams, but commonly it is used to make airs. For a detailed look into foams and airs please read the chapter on Foams.

[22]
For a more detailed look at direct spherification and reverse spherification please see the chapter on Spherification.

BOOK: Modernist Cooking Made Easy
3.61Mb size Format: txt, pdf, ePub
ads

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