Ideas in Food by Kamozawa, Aki -- Read -- Imperial Library of Trantor

Index

CONTENTS INTRODUCTION IDEAS for EVERYONE SEASONING and PRESERVING

SALT

BEEF SEASONING VANILLA SALT EVERYTHING CURED SALMON AND CREAM CHEESE EVERYTHING SPICE BLEND

BRINING

TWICE-COOKED SCALLOPS HONEY MUSTARD BRINE ROAST CHICKEN BRINE

VINEGAR

EVERY WINE VINEGAR MAPLE VINEGAR

PICKLING

INSTANT WATERMELON RIND PICKLE RED CABBAGE KIMCHI LIME PICKLES PICKLED CHORIZO

FREEZING

PRESERVED LEMONS CRYO-BLANCHED ASPARAGUS

DEHYDRATING

ONION GLASS RHUBARB RIBBONS

SMOKING

COLD-SMOKED FRIED CHICKEN HOT-SMOKED MUSSELS SMOKED PASTA DOUGH SWEET AND SOUR EGGPLANT SMOKED CONDIMENTS

BREAD

YEAST BREADS

FAIL-SAFE BREAD

NO-KNEAD YEAST BREADS

NO-KNEAD PIZZA DOUGH NO-KNEAD BRIOCHE DOUGH STICKY BUNS NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD

SOURDOUGH BREADS

SOURDOUGH CIABATTA ROLLS SOURDOUGH DOUGHNUTS SOURDOUGH SPAETZLE SOURDOUGH WAFFLES

FLATBREADS

ONION CRACKERS CHEESE-STUFFED FLATBREAD

QUICK BREADS

BUTTERMILK BISCUITS BANANAS FOSTER BREAD

PASTA, GNOCCHI, and RISOTTO

FRESH PASTA

EGG YOLK PASTA

Mixing by Hand Mixing by Machine Resting the Dough Rolling the Dough Cooking the Pasta

BLOND MISO NOODLES POTATO CHIP PASTA

DRIED PASTA

BBQ RIGATONI ROASTED CACIO PEPE

GNOCCHI AND RISOTTO

RANCH-FLAVORED POTATO GNOCCHI RANCH SPICE BLEND SEVEN-MINUTE RISOTTO APPLE AND CHEDDAR RISOTTO

EGGS

PERFECT EGGS

SOFT SCRAMBLED EGGS HARD-BOILED EGGS SOFT-BOILED EGGS THIRTEEN-MINUTE ONSEN EGGS

EGG FOAMS

CRISPY CHOCOLATE MOUSSE OMELET SOUFFLÉ GINGERBREAD SOUFFLÉ BROWN BUTTER HOLLANDAISE SAUCE

EGG CUSTARDS

CLAM CHAWAN MUSHI BURNT SUGAR PUDDING CHOCOLATE PUDDING

DAIRY

HOMEMADE CHEESE

HOMEMADE MOZZARELLA HOMEMADE RICOTTA

CHEESE MELTING

CHEESE FONDUE MACARONI AND CHEESE

CULTURED DAIRY PRODUCTS

CRÈME FRAÎCHE BUTTER YOGURT

ICE CREAM

BROWN BUTTER ICE CREAM BROWN BUTTER PUREE PARSNIP ICE CREAM MEYER LEMON CURD ICE CREAM WHITE CHOCOLATE FROZEN YOGURT GRILLED POTATO ICE CREAM

FRUITS and VEGETABLES

BLANCHING AND POACHING

POACHED ARTICHOKES GREEN BEANS AMANDINE

CONTROLLED BRUISING

ROSEMARY PINEAPPLE STRAWBERRIES AND SYRUP

MICRO STOCKS

TOMATO STOCK MUSHROOM STOCK

MEAT and SEAFOOD

ROASTING

ROAST CHICKEN OLIVE-ROASTED MONKFISH GINGER SALT-ROASTED BEETS

BRAISING

ROOT BEER–BRAISED SHORT RIBS BRAISED VEAL BREAST BRAISED GROUPER

CONFIT

CHICKEN LEG CONFIT OCTOPUS CONFIT CELERY ROOT CONFIT

IDEAS for PROFESSIONALS HYDROCOLLOIDS

XANTHAN GUM

CRABAPPLE SAUCE WHIPPED CHERRY JUICE

STARCH

RED CABBAGE KIMCHI CRACKLINGS

GELATIN PECTIN

TWO-MELON TERRINE

AGAR-AGAR

BACON CONSOMMÉ

LOCUST BEAN GUM

WHITE CHOCOLATE SHEET

GUAR GUM CARRAGEENAN

PEANUT BUTTER CUSTARD

METHOCEL OR METHYLCELLULOSE

YUZU MERINGUE MOZZARELLA CHAWAN MUSHI REHEATABLE BROWN BUTTER HOLLANDAISE

GELLAN

CELERY ROOT ENCAPSULATION CHEDDAR TOFU

SODIUM ALGINATE

TRANSGLUTAMINASE

ACTIVA QUICK USAGE GUIDE

SHRIMP MOSAIC GOAT CHEESE DUMPLINGS TURKEY THIGH ROULADE

LIQUID NITROGEN

POWDERED LARDO POPCORN GELATO

CARBON DIOXIDE

COFFEE ONION RINGS AERO CHOCOLATE

ACKNOWLEDGMENTS FURTHER READING SOURCES INDEX

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