- 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
Designing a Sustainable and Stretchable “Fox Testicle” Ice Cream
- (p.33) Five Konjac Dondurma
- The Kitchen as Laboratory
Anne E. Mcbride
- Columbia University Press
Salep dondurma is a Turkish ice cream known for its stretchiness and chewiness. It is traditionally made with sweetened goat's milk and salep flour, a powder ground from the roots of the Orchis mascula (an orchid indigenous to Anatolia, Turkey). The roots of the plantare called salep, a name derived from the Turkish word for “fox testicle,” alluding to their appearance and putative aphrodisiac and virility-enhancing qualities. Salep dondurma literally means “fox testicle ice cream.” Today, it is nearly impossible to obtain, outside of Turkey, authentic salep flour after the Turkish government restricted its export due to reports of declining orchid populations. In response, researchers tested konjac flour as a substitute for salep flour. Konjac flour is commonly used in Japanese cuisine to produce a kind of gel called konnyaku, which can be made into noodles called shirataki. Side-by-side comparisons revealed that konjac dondurma matched the taste, chewiness, and stretchiness of salep dondurma. Testers familiar with dondurma as produced in Turkey confirmed that the stretchiness and chewiness of konjac dondurma resembled the Turkish original.
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