By Hervé This
An across the world well known chemist, well known tv character, and bestselling writer, Hervé This heads the 1st laboratory dedicated to molecular gastronomy—the clinical exploration of cooking and consuming. by way of checking out recipes that experience guided chefs for hundreds of years, and a few of the dictums and maxims on which they count, Hervé This unites the top with the hand so that it will guard and rework culinary practice.
With this new e-book, Hervé This's medical undertaking enters a thrilling new part. contemplating the coaching of six bistro favorites—hard-boiled egg with mayonnaise, easy consommé, leg of lamb with eco-friendly beans, steak with French fries, lemon meringue pie, and chocolate mousse—he isolates the precise chemical homes that tickle our senses and stimulate our appetites. extra very important, he connects the brain and the tummy, making a choice on tools of culinary building that entice our stories, intelligence, and creativity. through exhibiting that the construction of a meal is as fulfilling as its intake, Herve This recalibrates the stability among nutrients and our imaginations. the result's a progressive viewpoint that would tempt even the main informal chefs to bigger flights of experimentation.
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Extra resources for Building a Meal: From Molecular Gastronomy to Culinary Constructivism
A simple calculation shows that one egg yolk contains enough proteins and phospholipids to make several dozen quarts of mayonnaise. 36 • Ha rd-Boiled Egg with Mayonnaise Note that temperature doesn’t matter in making a mayonnaise, any more than the phases of the moon or menstrual cycles. Few kitchens today ever get cold enough for oil to congeal; and simple tests show that mayonnaise can be made with oil as hot as 50ºC (122ºF). There is no more reason, thus, to insist on the ingredients being the same temperature than to bar women from the kitchen on certain days of the month.
The added liquid separates the oil droplets, which had been packed together. Whereas before the light traversed the compressed droplets, the yolk component having been absorbed, now it is reflected by the walls of the separated droplets. The white appearance of the sauce is due to this reflection, not to the absorption of the yolk component. We can see also that the sauce, which before was very firm, has now become a bit looser. A mayonnaise that had been on the verge of breaking because of the very small amount of water present is therefore now more stable.
Green beans are greener if they are cooked in an uncovered pot. • Squid are more tender when they are cooked in water containing burned matches. • The odor of cauliflower is eliminated by immersing a bread crust in the cooking water. • And so on. If we assume that rigorously testing a dictum requires between a week and three years of work—on average, let’s say, a month—then verifying 16 • Ha rd-Boiled Egg with Mayonnaise all the culinary dictums that I have collected would take twenty-five thousand months, or about two thousand years—longer than anyone’s lifetime, in any case.