The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
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Abstract
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. This book advances culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, the book creates, and sometimes revamps, dishes that respond to specific desires and serves up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the book covers a range of creations and their history and culture. It considers the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. The book will be of interest to experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Each chapter ends with the author's personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
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Front Matter
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Introduction: The Case for Science Inspired by the Kitchen
César Vega and others
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One
The Science of a Grilled Cheese Sandwich
Jennifer Kimmel
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Two
Sound Appeal
Malcolm Povey
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Three
Mediterranean Sponge Cake
Cristina de Lorenzo andSergio Laguarda
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Four
Spherification: Faux Caviar and Skinless Ravioli
César Vega andPere Castells
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Five
Konjac Dondurma: Designing a Sustainable and Stretchable “Fox Testicle” Ice Cream
Arielle Johnson and others
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Six
Stretchy Textures in the Kitchen: Insights from Salep Dondurma
Tim J. Foster
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Seven
Moussaka as an Introduction to Food Chemistry
Christos Ritzoulis
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Eight
The Sticky Science of Malaysian Dodol
Alias A. Karim andRajeev Bhat
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Nine
The Perfect Cookie Dough
Aki Kamozawa andH. Alexander Talbot
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Ten
To Bloom or Not to Bloom?
Amelia Frazier andRichard Hartel
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Eleven
Bacon: The Slice of Life
Timothy Knight
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Twelve
Scandinavian “Sushi”: The Raw Story
Pia Snitkjær andLouise M. Mortensen
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Thirteen
Maximizing Food Flavor by Speeding Up the Maillard Reaction
Martin Lersch
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Fourteen
Lighten Up! The Role of Gases in the Culinary Experience
Matt Golding
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Fifteen
The Meringue Concept and Its Variations
Peter Wierenga and others
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Sixteen
Why Does Cold Milk Foam Better? Into the Nature of Milk Foam
Julia Maldonado-Valderrama and others
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Seventeen
Ice Cream Unlimited: The Possibilities of Ingredient Pairing
Elke Scholten andMiriam Peters
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Eighteen
Egg Yolk: A Library of Textures
César Vega
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Nineteen
Ketchup as Tasty Soft Matter: The Case of Xanthan Gum
Thomas Vilgis
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Twenty
Taste and Mouthfeel of Soups and Sauces
John R. Mitchell
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Twenty-one
Playing with Sound: Crispy Crusts
Paula Varela andSusana Fiszman
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Twenty-two
Baked Alaska and Frozen Florida: On the Physics of Heat Transfer
Adam Burbidge
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Twenty-three
On Superb Crackling Duck Skin: An Homage to Nicholas Kurti
Christopher Young andNathan Myhrvold
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Twenty-four
Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses
Natalie Russ andThomas Vilgis
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Twenty-five
Coffee, Please, but No Bitters
Jan Groenewold andEke Mariën
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Twenty-six
Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions
Job Ubbink
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Twenty-seven
Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process
Jorge Ruiz andJulia Calvarro
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Twenty-eight
Innovate: Old World Pizza Crust with New World Ingredients
Thomas M. Tongue
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Twenty-nine
Eating Is Believing
Line Holler Mielby andMichael Bom Frøst
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Thirty
Molecular Gastronomy Is a Scientific Activity
Hervé This
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Thirty-one
The Pleasure of Eating: The Integration of Multiple Senses
Juan-Carlos Arboleya and others
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Thirty-two
On the Fallacy of Cooking from Scratch
César Vega andDavid J. Mcclements
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Thirty-three
Science and Cooking: Looking Beyond the Trends to Apply a Personal, Practical Approach
Michael Laiskonis
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End Matter
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