- Title Pages
- Foreword
- Acknowledgments
- Introduction
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
- Contributors
- Index
Lighten Up!
Lighten Up!
The Role of Gases in the Culinary Experience
- Chapter:
- (p.100) Fourteen Lighten Up!
- Source:
- The Kitchen as Laboratory
- Author(s):
Matt Golding
- Publisher:
- Columbia University Press
This chapter explains 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 class of materials, termed colloids, in which two incompatible phases, water and air, are mixed together by dispersing one phase (air) into the other (water). The dispersed state in foams is in the form of bubbles. As such, foams are often particularly short-lived systems and can be rapidly destabilized. The lifetime of foam is affected by several properties, most notably composition of the bubble surface, bubble size, and the physical properties of the phase surrounding the bubbles, such as stiffness, thickness, and solidity. The chapter discuses how foam lifetime can be controlled through these different aspects, and how it can in turn be used in the design and production of some remarkably diverse gas-containing foods. It is also possible to prepare food foams whose lifetimes extend from seconds to years.
Keywords: science-based cooking, food, science, foams, colloids
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- Title Pages
- Foreword
- Acknowledgments
- Introduction
- One The Science of a Grilled Cheese Sandwich
- Two Sound Appeal
- Three Mediterranean Sponge Cake
- Four Spherification
- Five Konjac Dondurma
- Six Stretchy Textures in the Kitchen
- Seven Moussaka as an Introduction to Food Chemistry
- Eight The Sticky Science of Malaysian Dodol
- Nine The Perfect Cookie Dough
- Ten To Bloom or Not to Bloom?
- Eleven Bacon
- Twelve Scandinavian “Sushi”
- Thirteen Maximizing Food Flavor by Speeding Up the Maillard Reaction
- Fourteen Lighten Up!
- Fifteen The Meringue Concept and Its Variations
- Sixteen Why Does Cold Milk Foam Better?
- Seventeen Ice Cream Unlimited
- Eighteen Egg Yolk
- Nineteen Ketchup as Tasty Soft Matter
- Twenty Taste and Mouthfeel of Soups and Sauces
- Twenty-one Playing with Sound
- Twenty-two Baked Alaska and Frozen Florida
- Twenty-three On Superb Crackling Duck Skin
- Twenty-four Sweet Physics
- Twenty-five Coffee, Please, but No Bitters
- Twenty-six Turning Waste into Wealth
- Twenty-seven Restructuring Pig Trotters
- Twenty-eight Innovate
- Twenty-nine Eating Is Believing
- Thirty Molecular Gastronomy Is a Scientific Activity
- Thirty-one The Pleasure of Eating
- Thirty-two On the Fallacy of Cooking from Scratch
- Thirty-three Science and Cooking
- Contributors
- Index
