Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 217

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

modified during cooking.

Another important material in vegetables and fruits is starch. Not all plant tissue contain it. For

example, carrots contain almost no starch. Want proof? Just play with iodine in the following

experiment.

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Experiment

Iodine is a chemical element discovered in the XVIII th century by the French chemist M. Courtois. It

dissolves well in ethanol (the alcohol present in wine, liqueurs, and so called alcohols. It is being used

in chemistry, but it is also helpful in kitchens to discover which food ingredients contain starch.

Just begin by cutting a potato into two parts, and place one drop (use a drop counter) onto the cut

surface. The brown solution slowly turns blue.

On the contrary, put one drop on a slice of carrot: no blue colour appears (the iodine solution remains

brown).

This test is the basis of the game of recognizing which food ingredients contain starch. Use it on raw

or cooked food.

Although it is obvious that fruits contain some sugars (there are many kinds, not just sucrose, which

makes white table sugar), it is less visible that vegetables also contain some. But one should know

that boiling carrots, for example, in water, also primarily releases sugars. No wonder that cooking

carrots can produce a “caramel” when all the water has evaporated.

Another important particularity of vegetables and fruits: colour!

Green colour is known to come from “chlorophyll”, but there...

ated.

Another important particularity of vegetables and fruits: colour!

Green colour is known to come from “chlorophyll”, but there are also red colours, blue colours, yellow

colours…

Have you also noticed that the colour of vegetables can change once cut? The vegetable turns

brown in some minutes, depending on the exact vegetable or fruit. For example, mushrooms,

avocados, some varieties of apples… all turn brown very fast. Generally, cooks prevent this browning

using lemon juice, but it this wise, and if so why? Let’s carry out a simple experiment.

Experiment

Firstly, is lemon juice useful to prevent the browning of fruits and vegetables? Let us cut an apple into

slices that we put on a white plate (to see the browning better).

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