Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 240

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

(O /W) + ((G+O)/W), (O+(W/S)+(WES))/W, (S+(W/S)+(WES))/W, (((W/S)+(WES))/W)/S,

(O+S+(W/S)+(WES))/W, (O+S+((G+O)/W))/W.

This list is interesting, because each category includes sauces that do not look like, from the culinary

point of view. Seeing similarities can give ideas. Moreover, the same processes leading to identical

categories, new processes of doing classical sauces can be devised.

Such a list also invites to culinary innovation. As W applies to any aqueous solution (coffee, the,

orange juice, wine, meat stock…), O to any liquid fat (melted butter, plant oil, nuts oil, melted foie gras,

melted cheese…), and S to any solid, one formula of the list can lead to an wealth of new “modern

traditional sauces”, having the same formula.

I - 11 (of 17)

Moreover, it is easy that simple formula such as (G + (W / S)) / W are not in the list, but could make

sauces. This last formula, in particular, would correspond to a foamy veloute, that can easily be made:

for example, cook butter and flour in a pan, then add some milk to make a veloute, and just before

serving add whipped egg whites or whipped cream in the veloute. Such a sauce, not being

“traditional”, is modern, and we see that there are a great number of possibilities for inventing “modern

modern sauces” also.

Cooking vegetables and fruits

Meat, fish, eggs, sauces… but what about vegetables and fruits, which are so important for health?

Many advances remain to be done with these food ingredients. In particular, it seems clear that just

boiling them is not the end of the story, as the result is as poor as just boiling meats.

In 2003, we proposed to consider that some plant tissues, such as carrots roots, contain sugars, but

very few amino acids. As these last compounds are missing to make Maillard reactions giving flavour,

the proposal was to add some amino acids to carrots and cook in the same conditions that when meat

is roasted, to make the same kind of processes. The result was called “demi glaces” of vegetables.

Of course, this is only one example, and a lot of other ideas come when one considers the chemical

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