Index

2,3-dihydroxysuccinic acid, 18, 19

2-hydroxybutanedioic acid, 18, 19

A

Acidity, 46, 156, 175

Acids in cooking, 48–49; see also individual acids

Al dente (“for the teeth”) structure, 159, 165

America’s Test Kitchen, 124

Amino acids, 24, 67, 69, 114

Amylase, 67, 206, 208, 216

Anthocyanins, 170

Antioxidant, 69

Apples, 15, 17

“Aquafaba,” 43

Argentinian Malbec, 156, 157

Aroma compounds, 181

Aromas, 17, 41, 42, 114, 144, 154, 156–157, 168, 170, 173, 175, 181, 184, 185, 186

Aromatic foods and drinks, 169

Asbjørnsen, Peter Christen, 201, 202, 203, 204, 205, 208

Asceticism, 179, 180, 181

Ascorbic acid, 69

Astringency, 154, 173, 175

B

Bacteria, 89

Bailey, Pia Snitkjær, 151, 154, 155, 156

Baldwin, Douglas, 106

Barbecuing/grilling, 97, 99, 103

Barbeque sausage, 54

Barham, Peter, 189, 196

Basic risotto, 143–144, 146; see also White wine

ingredients, 146

procedure, 146

Beaujolais, 156

Beef bouillon, 185, 186, 187

Beer, 171,

vs. wine, 45

Bitterness, 142, 143, 144, 145, 156, 157, 169, 177, 179

Blanched potatoes, 81

Blind tasting, 17, 48, 60, 94, 120, 144, 157, 163, 164, 185

Blót, 130

Boiling zone, 113, 115

“Boneless tombs,” 128

Bonifacius, Clemens, 199–200

Bordeaux Chateau de Sequin, 173

Botulinum bacteria, 89

Bouillons, 149, 151, 185

Bouquet garni, 150

Brillat-Savarin, Jean Anthelme, 30

British crisps, 180

Bronze Age, 127, 128, 131, 136

Broth, 149–157

brown meat stock, 149–150

red wine stock, 154–155

blind tasting, 157

components, 155

experiment, 155–157

stock cooking, 152–153

Brown, Catherine, 205

Brown cheese, 203

Brown meat stock, 149–150

Burnt residues, 216

C

Cabernet Sauvignon, 154

Cake, 189–196

drop, 196

experiment, 191

foamy structure, 191–193

oven baking process, 194–195

recipe, 190

Calcium, 80, 84

Caramelization reactions, 142

Carbohydrates, 215

Carbonate ions, 217

Carbon dating, 128

Carbon dioxide, 41

Carbonic acid, 41

Carlsberg beer, 171

Chemical burning sensation, 169

Chickpea foaming, 40–43

Coagulation, 24, 46

Coal barbecue, 106

Coffee, 169

Cold meat experiment, 120

Cold skillet, 109–110, 115–116

Cold-skillet salmon, 116

ingredients, 116

procedure, 116

Collagen, 59, 113

Condensation, 98, 103–104, 134

Conduction, 97, 98–99, 101, 104, 105, 114, 134

Conduction zone, 114

Continuous phase, 55, 56, 59, 192

Convection, 98, 101–103, 104, 105, 114, 134

Convection ovens, 103

Cooked potato, 77–85; see also Red bacalao hotpot

blind tasting, 81, 85

experiment, 81

firm potatoes, 79–81

pectin methylesterase (PME), 82, 84–85

turning soft, 77, 79

Cooking eggs, 23–33

around 100°C, 25–26

in cooling water, 26–27

DIY for, 32–33

equipment and materials, 32

procedure, 32

serving suggestions, 33

tips, 33

in lab, 24–25

temperature development, 31

time and temperature effect on yolk structure, 28

at 6X°C, 27–28

Cooking loss, 62, 120–121

Cooking pits, 128

Cooking with heat, 104–107

“Cook my meat calculator,” 122

Cooling sensation, 169

Crunching sounds, 171

“Culinary Biophysics: on the Nature of the 6X°C Egg,” 27

D

Denaturation, 24, 35, 37, 48, 49, 51, 62, 66, 81, 114

Diffusion rate, 93

Digital cooking thermometer, see Kitchen thermometer

Dishwasher detergents, 214, 215, 217

Dishwashers, 213

Dishwashing, 214, 217

Dispersed phase, 56, 57, 58, 59, 192

Dispersion, 56, 57, 58, 59, 60, 191, 214

DIY for cooking 6X°C eggs, 32–33

equipment and materials, 32

procedure, 32

serving suggestions, 33

tips, 33

Doing dishes, 213–217

Dry codfish, 75

Dry cooking, 129, 131, 135, 138

Dry pasta, 159, 162

Durum wheat pasta, 163–164, 165

“Duvet porridge,” 139

E

Earth ovens, see Cooking pits

Egg white, 23, 24, 25, 35, 38, 41, 43

chemistry, 37

proteins, 35, 40, 41, 49, 66

Egg yolk, 23, 25, 29

cooking time and temperature effect on, 28

Electrostatic attraction, 91

Elmer, Patricia, 179

Emulsifiers, 54

Emulsifying agents, 54, 55

Emulsion, 35, 42, 54, 55, 56, 58, 59, 60, 62, 214

“Emulsion sauce,” 56

Enzymatic reaction, 65, 66–68, 70

Enzymes, 65, 67–68, 73

Enzyme theory, 71

Esters, 17

Ethanol, 49

Evaporation, 79, 105

Evaporation–condensation energy, 104

F

FAO, see Food and Agriculture Organization (FAO)

Farm wives’ cooking practice, 200, 202, 203, 204, 209

Fat and grease, 213

Faye, Frans Christian, 203, 204, 208

Fermentation, 87–88, 89

Finland, 67, 68, 84, 128, 132, 183, 206

Finnish Christmas potato casserole, 206, 207, 209, 216

ingredients, 207

procedure, 207

Firm potatoes, 79–81

Fish

bouillon, 185, 186, 187

salting and drying, 75

Fish frying, 109–116

cold-skillet salmon, 116

ingredients, 116

procedure, 116

experiment, 111

Flavor, 17, 18, 42, 43, 49, 65, 94, 106, 114, 123, 131, 142–143, 149, 150, 154, 156, 165, 169, 177, 179, 181–182, 184, 185, 186–187, 203, 206, 208–209

Foams, 35, 36, 37–38, 40–43, 50, 51, 56, 59, 150, 191, 193, 214

Food additives, 18, 19

Food and Agriculture Organization (FAO), 59

Food and Drug Administration, 184

Food science, 151

Food Technology, 177

Frøst, Michael Bom, 20

Fruit acids, 15, 17

G

Garlic, 65, 66

Garum, 87

Gas barbecue, 106

Gel, 35, 42, 56, 58, 59, 60, 62, 161

Gelatinization, 161, 162, 205

Gillette, Marianne, 177

Gliadins, 160

Glucose, 144

Glucosinolates, 69, 70

Gluten, 43, 160, 161, 162, 181

Glutenins, 160

“Graving” process, 94

Gravity, 93

Gravlax, 87–94

pinch of salt chemistry, 90–91

salmon fillets with salt, 92

salt dissolves in water, 91, 93–94

H

Hákarl, 88

Haybox/straw box, 139

Heat capacity, 134

Heat conductivity, 114

Heating, 97–107

condensation, 103–104

conduction, 98–99

convection, 101–103

cooking, 104–107

radiation, 99–101

sugar, 142

Heat transfer, 105–106, 107, 134–135

Hemicellulose, 79

Hodge, John E., 114

Hollandaise sauce, 143

Holt-Hansen, Kristian, 171

Hopia, Anu, 33, 90, 167

Horse meat, 130

Hot dogs, 53, 103

Hot pan technique, 114, 115

Hot skillet, 115

Hydrogen peroxide, 217

Hydrophilic part, 213

I

Ig Nobel Prize, 171

Imelletty perunalaatikko, see Finnish Christmas potato casserole

Industrially prepared foods, 183–185

Infrared radiation, 99, 100

Inhibitors, 67–68, 71

Ions, 80, 90–91, 92, 93, 217

Ippes, Jappe, 75

Iron Age, 128

Italian recipes, 159

J

Juicy fish, 109; see also Fish frying

K

KitchenAid machine, 40

Kitchen thermometer, 109, 110, 136

Klippfisk, 75

L

Lambs legs cooking, 133, 137

Larousse Gastronomique, 141

Late Iron Age, 130

Legume-derived proteins, 42

Lehtovaara, Tatu, 46, 68, 71, 90, 93, 109, 116, 119, 163, 190

Lemon/Lime juice, 18, 48–49, 56, 69, 143, 168, 170, 181

Lersch, Martin, 179

Lingonberries, 51

Lipophilic, 213

Liquid foam, 191, 192, 193

Loimulohi, 100, 103, 104

London Symphony Orchestra, 172

M

Maillard, Louis Camille, 114, 150

Maillard browning reactions, 113, 114, 124, 135, 142–143, 203

Maillard zone, 113

Malic acid, see 2-hydroxybutanedioic acid

Mayonnaise, 29, 56

Meat tempering, 119–124

blind tasting, 120–122

cold meat experiment, 120

cooking rule, 122–124

heating at 100°C, 123

Mercadé-Prieto, Ruben, 27

Meringue, 36–43

chickpeas’ foaming, 40–43

egg white chemistry, 37

from egg white/pea, 35–36

ingredients, 36

procedure, 36

Micelles, 213

Microorganisms, 87, 122

Microwave cooking, 100, 104, 106

Mielby, Line Holler, 20

Mirepoix, 150

Mixture suppression effect, 143

Mock apple pie, 16–20

authentic, 18

ingredients, 16

procedure, 16–17

psychology of eating, 18–20

Modernist Cuisine, 106, 111, 113, 141

Molecular gastronomy, 151

Molecular Gastronomy, 23

Monosodium glutamate (MSG), 182, 185

Morot, Gil, 170

Mouthfeel, 42, 59, 77, 142, 144, 154–155, 156

MSG, see Monosodium glutamate (MSG)

Multisensory experience, 168, 170

Music, 172–175

Mussels, 45–49, 141, 182

acids in cooking, 48–49

blind tasting, 48

ingredients, 47

procedure, 47

steamed, 47–49

Mustard, 65–73

and enzyme theory, 71

experiment, 72

homemade, 68

ingredients, 68, 72

myrosinase enzyme liberating pungent compounds, 70

procedure, 72

pungency, 69–70, 71, 73

Mustard powders, 71

Myanmar, 180

Myhrvold, Nathan, 113

Myosin, 62

Myrosinase, 68, 70, 73

N

Narmo, Lars Erik, 131, 132

National Hot Dog and Sausage Council, 53

Nordic countries, 127–128, 129

Norway, 75, 77, 88, 139, 199, 202, 204, 205, 208

Norwegian porridge, 199–210

“brown cheese,” 203

experiment, 203–204

farm wives’ cooking practice, 200, 202, 203, 204

flavor hypothesis, 206, 208–209

nutrition hypothesis, 204–205

procedure, 200–203

proving hypothesis, 209–210

texture hypothesis, 205

O

Onion, 65, 66

Oven baking process, 194–195

Oxford English Dictionary, 43

Oxidation process, 69

P

Paleolithic Era, 128

Pancake, 191

Pasta, 159–165

chemical substances in, 160

experiment, 163–165

gelatinization of wheat starch, 161

role of salt, 162

Pectin, 77, 78, 79–80, 82

Pectin methylesterase (PME), 67, 80, 81, 82, 84–85

pH, 24, 41, 45, 46, 70, 71, 89

PME, see Pectin methylesterase (PME)

Polarity, 181

Pollan, Michael, 19

Polyphenol oxidase (PPO), 68

Popper, Karl, 129, 209

Pork sausages, 60

Porridge cooking experiments, 181

Potato crisps, 171

PPO, see Polyphenol oxidase (PPO)

Prehistoric cooking, 127–139

cooking pit, 131–135

temperature monitoring, 136–138

tender meat, 135–136

historical perspective, 127–131

Processed food, 18

Protease enzymes, 215

Proteins, 24, 35, 37, 41, 42, 46, 48–49, 51, 55, 66, 67, 192, 214–215

Pungency, 65–66, 68, 69–70, 71, 73

R

Radiation, 97, 99–101, 134

Rakfisk, 88

Rastas, Arto, 33

“Ready salted” crisps, 180

Red bacalao hotpot, 76–77; see also Cooked potato

ingredients, 76

procedure, 76

1–2 days before serving, 76

on day of serving, 76

Red color in food, 170

Red wine stock, 154–155

blind tasting, 157

components, 155

experiment, 155–157

Relative conductivity, 99

Robber’s roast, 132

Rognså, Guro Helgesdotter, 143, 144, 145

Romsdal Cultural Historic Museum, 205

Ropeid, Andreas, 204

The Royal Frederik’s University, 203

S

Salmon fillets, 92, 93–94, 100, 109

Salt, 177–187

chemistry, 90–94

cutting down on, 179–181

experiment, 185–187

health marketing, 181–182

in industrially prepared foods, 183–185

smell and, 182–183

taste–taste interactions, 178–179

“Salt campaign,” 184

Saltiness, 60, 94, 144, 168–169, 181–182, 185, 186

Salt ions, 92, 93, 162

Salt-reduction strategies, 184, 187

Sanden, Jarle, 205

Sápmi, 128

Saponification, 214

Sardine aroma, 183

Sausage, 53–63

cooking loss measurements and sensory evaluation, 62

ingredients, 61

making at home, 54, 59

procedure, 61

steps in sausage making, 59

temperature issue, 62–63

things that do not mix, 54

Savory, 169, 186

Schwartz, Norbert, 18

“The Self-Acting Norwegian Cooking Apparatus,” 139

Sensations, 168, 171–172

Sensible Cookery—A timely cookery—and household book, 199, 203

Sinalbin, 70

Sinigrin, 70

Smell and salt, 182–183

Smell sensation, 168, 169

Söderberg, Johanna, 42, 43

Sodium chloride, see Salt

Solid foam, 191, 193, 196

Song, Hyunjin, 18

Sourness, 17, 169, 170, 181, 184, 185

South Korea, 180

Specific heat capacity, 134, 135

Spence, Charles, 171, 172, 175

Spice cake with lingonberries, 49–51

ingredients, 50

procedure, 50–51

Sponge cake, 189, 190, 191, 193, 196

Starch-cleaving enzymes, 208

Starch granules, 78, 160, 192

State of matter, 27

Steak, 105, 113

Steaming, 45, 46, 104, 134

Stock, 149, 151–153

brown meat, 150

red wine, 154–155

Stockfish, 75

Stone Age, 127

Sucrose, 144

Sulfite (HSO₃⁻), 68, 69

Sulfur dioxide (SO₂), 68

Sundt, Eilert, 201, 202, 204, 209

Surface tension, 35, 37

Surströmming, 88

Suspension, 56, 59

Sweden, 132

Swedish University of Agricultural Sciences, 42

Sweetness, 17, 42, 142, 143, 144, 145, 154, 156, 157, 168, 169, 170, 172, 173, 179, 182, 209

Sweet porridge, 208–209

T

Tannins, 154

Tartaric acid, see 2,3-dihydroxysuccinic acid

Taste of food, 167–175

effect of music on wine, 172–175

influence of sound, 170–172

“tastes of colors,” 170

Taste–smell interaction, 183, 185

“Tastes of colors,” 170

Taste–taste interaction, 178–179, 181, 183, 185, 186

Temperature, 23–28, 32–33, 60, 62–63, 68, 73, 80–81, 97, 109–110, 113, 114, 115, 122, 135, 137–138

Thermal energy, 97, 134

Thermal radiation, 99

This, Hervé, 20, 23, 149, 151

Thomas-Danguin, Thierry, 183

Tingling sensation, 169

U

Umami, 169, 179, 182, 185

Umami-rich foods, 182

University of Copenhagen, 20, 151

University of Michigan, 18

University of Oslo, see The Royal Frederik’s University

V

Vanilla, 168

Vega, César, 27

Viking Age, 88

Vinegar, 46, 49, 56, 68, 70, 181, 186, 187

Viscosity, 28, 29, 35, 37, 160, 167

Vitamin C, see Ascorbic acid

W

Water vapor, 104, 134

What Einstein Told His Cook, 100

Wheat starch gelatinization, 161, 162, 205

Wine, 45–49, 68–69, 141–146, 153–157, 167–175

dry, 142–145

effect of music on, 172–175

oaked, 143

red, 154, 156, 157, 167, 170, 173

sweet, 142, 143

white, 170, 173

white in cooking, 141–145; see also Basic risotto

white vs. beer, 45

Wood-fired stone ovens, 139

World Exhibition in Paris (1967), 139

World Health Organization, 184

World War II, 88

Z

Zampini, Massimiliano, 171