Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 118

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

cooker will become very dry, due to very high temperatures, and only really fatty cuts should be used

(the fat deposits slightly reduce the perceived dryness).

Cooking using radiations:

Microwave cooking:

Cooking meat in a microwave impart energy to the water molecules of food. As this molecular motion

means heat, microwave cooking heats water in food ; and the water of the food heats the other

molecules of food.

As almost all the energy given to the oven is transferred to the food, this process is very fast… and

results sometimes in a large fluid loss and very dry meat.

No Maillard reactions can occur noticeably, so the characteristic flavours and tastes are not generated.

The meat should be browned before to get coloration.


In summary, small tender pieces of meat should be cooked at a high temperature for a short time to

maximise browning and flavour producing reactions and to reduce drying out. The risk of overcooking

these meats however is fairly large.

Larger pieces of meat, or very tough pieces of meat should be cooked for much monger times at much

lower temperatures, to ensure complete collagen breakdown without temperatures being sufficiently

high t cause significant drying out of the meat. Such cuts of heat can be first heated to a very high

temperature, to kill bacteria and promote Maillard, and then finished off at the low heat. The risk of

overcooking these meats is much less.

V/VII - 1 (of 2)

What we make from culinary ingredients: Ice cream

Ice cream composition

Ice cream is composed of three basic elements – 60 % of ice cream is water molecules, 15 % is sugar

(both added and the natural sugar lactose that is present in milk and cream), and 15 % is fat (provided

by the cream and milk).

Making ice cream

Traditional preparation

Ice cream is prepared by mixing the milk, cream and sugar in the appropriate ratios, and then freezing

the mixture as rapidly as possible. Freezing will cause the water molecules to from crystals. Due to the

high sugar content of ice cream, one fifth of the water remains unfrozen even after freezing to – 18 C

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