Alicia Basis, "A Chef’s Information to Gelling, Thickening, and Emulsifying Brokers"
English | ISBN: 1466565071 | 2014 | 360 pages | PDF | four MB
Using meals texturizing brokers, corresponding to gels, thickeners, and emulsifiers, has been steadily growing within the culinary business. Understanding easy methods to use these texturizing brokers is necessary for cooks of all ranges, from professionals to culinary college students and novice cooks. This new work from Alícia Basis, the culinary analysis middle pushed by famed chef Ferran Adrià, offers a transparent and sensible information for any chef who needs to work with these texturing brokers.
Collaboration between scientists, technicians, and cooks has resulted in distinctive and artistic culinary makes use of for a lot of generally out there meals texturizing brokers. The knowledge on this e-book is a set of years of culinary scientific analysis and the experiences of a various group of cooks who’re desperate to share their sensible information and recipes. The guide discusses greater than 20 rigorously examined gelling, thickening, foaming, and emulsifying brokers.
This e-book presents every texturizing agent in a easy and sensible format. For every agent, the ebook features a description of its principal traits, easy-to-follow directions to be used, useful dealing with ideas, and a pattern recipe. The Annex consists of tables itemizing all the texturizing brokers, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be utilized to match the brokers by class and performance.