Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 211

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

commonly used to stabilise oil/water mixtures.

Role in food

Water is the most abundant molecule in nature. Most foods contain primarily water (eg. vegetables

contain very high amounts of water, as do meat and fish, and diary products like milk and eggs). Many

of these substances therefore lose mass if they are cooked at high temperatures, because the water

contained will evaporate, making the cooked mass less than the raw mass.

In food, water is often perceived as “tenderness”. Hard cheese contains much less water than soft

cheese, and is therefore less tender. A rare steak (where little liquid has been evaporated during the

short cooking time) is much more tender than a well-done steak (where water evaporation is much

more significant).

II - 1 (of 9)

Beginning with experiments and observations on culinary ingredients

Eggs

Let’s begin at the beginning: the egg.

The first, crude, level of description is that eggs are composed of a shell, and some matter inside. The

matter inside is clearly divided into two parts: the white (you could say albumen, but it’s exactly the

same, as in Latin, albumen means “white”) and the yolk. The egg white is yellow, and the yolk is

orange. One can also see some membranes, in particular around the white, but also around the yolk.

Experiment

You can even pierce the membrane around the yolk and let the yolk flow out of the membrane from

one small hole; afterwards you get the membrane only....

n even pierce the membrane around the yolk and let the yolk flow out of the membrane from

one small hole; afterwards you get the membrane only. Do you know how it tastes?

The shell is seldom used in the kitchen, except that it can be emptied and used as a vessel for some

culinary material. Do not forget that because it is very thin, the shell is fragile… when the stress is

applied perpendicular to its plane. Otherwise, it can be very robust: for example, you could not break

an egg by pressing the two extremities against each other, because you would have to break the full

length of the egg, which is made of calcium carbonate (a particular kind of “stone”). Want to

understand why? Just look at the vaults of cathedrals… or carry out the experiment of pressing the

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