- Title Pages
- 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
Restructuring Pig Trotters
Restructuring Pig Trotters
Fine Chemistry Supporting the Creative Culinary Process
- (p.217) Twenty-seven Restructuring Pig Trotters
- The Kitchen as Laboratory
- Columbia University Press
This chapter discusses the preparation of stuffed pig trotters (pig's feet). Boiled pig trotters with tomato, garlic, onion, bay leaves, parsley, pepper, blood, and fermented sausage (chorizo) is a traditional dish in Extremadura and several other regions of Spain. A modified version of this dish is part of the menu served at Restaurant Atrio, in Cáceres, Spain, whose kitchen is run by chef Antonio Perez. His version of this dish is challenging in terms of the lack of structure of the cooked trotters: they frequently fall apart during cooking, which makes them unsuitable for serving. The authors visited Perez to discuss the details of his culinary problem with the intent of finding a solution. It was obvious that the disintegration of the trotter during cooking could not be avoided. In fact, the final texture of the dish relies on a thorough softening of the trotter. This led them to suggest a series of restructuring strategies that, within the context of this dish, could be referred to as meat glues.
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