Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 252

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

paintings, literature… where the aristotelician idea is well behind!

Finally we mentioned that cooking should mainly be the art of giving love. How is it possible? Analysis

of classical dishes shows that dispersing very regularly tiny cubes of vegetables in a dish is part of the

pleasure given through a dish: the vision of these well dispersed dices is implicitly saying “I love you”,

or “I did a lot for you” to the eater.

Are there other possibilities? A lot, but visual ideas are only one possibility, and it is much more

interesting to look for flavour ideas. One of them was found in analysing sauces: the experiment is

easily done to make a hot sauce with pure water, gelatine (3g/20g) and butter (125 g/20 g of water)

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melted and dispersed in the water phase. Such a sauce, even the taste is poor, is giving a very

pleasant feeling, because of viscosity due to gelatine and also to the emulsion. Once that this “I love

you” sensation is appreciated, it is easy to replace water for a flavourful solution, in order a “loving

sauce”.

A lot of ideas are now introduced in the kitchen. It should be stressed that these ideas are

technological applications of molecular gastronomy, and not molecular gastronomy itself, as our

discipline is a scientific one… but it is probably true that “the proof is in the pudding”.

i Marie-Antoine Careme, L’art de la cuisine francaise au XIX e siecle, Paris, De Kerangues et Pollies,

1981 (fac...

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i Marie-Antoine Careme, L’art de la cuisine francaise au XIX e siecle, Paris, De Kerangues et Pollies,

1981 (fac simile of the text published in 1847), tome 1, p.3

ii Jean-Anthelme Brillat-Savarin, La physiologie du gout, Flammarion, Paris, 1982 (first published in

1825).

iii http://www.inicon.net

iv H. This, L’oeuf dur parfait, Thuries Magazine, July-August 2001, pp. 85-87.

v H. This, Cuisine et chimie, Sciences et Infos prepas, Editions Pole, Paris, April 1999 :

vi H. This, Dossier special modes de cuisson, Thuries Magazine, N°213 September 2000, pp. 60-65.

vii H. This, Revelations gastronomiques, Paris, Belin, 1995.

viii Herve This, Le chocolat Chantilly, Pour la Science, N°230, December 1996, p. 20.

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