Kitchen Mysteries by This, Hervé -- Read -- Imperial Library of Trantor

Index

ARTS & TRADITIONS OF THE TABLE: Per spec tives on Culinary History Albert ... Title Page Foreword Cooking and Science

Venial Sins, Mortal Sins Canard à la Brillat-Savarin Horresco Referens Reactions in the Saucepan Universal Gastronomy

The New Physiology of Flavor

The Prehistory of Tastes

Soup

Why Does Soup Cool Down When We Blow on It?

Milk

How Do We Keep Milk from Boiling Over? Why That Odor? Why Is Human Milk More Digestible than Cow’s Milk?

Gels, Jellies, Aspics

The Principle of the Calf’s Hoof A Trap for Water Why Do Gels Have to Be Made Slowly?

Mayonnaise

Mix Oil and Water? Why Does Mayonnaise Become Viscous When It Contains So Much Oil? Why Does a Dash of Lemon Juice or Vinegar Liquefy Mayonnaise? How Much Mayonnaise Can Be Prepared with a Single Egg Yolk? Why Must Mayonnaise Be Beaten Vigorously? Why Can’t the Oil Be Poured In All at Once? Why Does Mayonnaise Curdle?

The Egg’s Incarnations

Essential Accessories How Can You Tell a Raw Egg from a Cooked Egg? Why Does an Egg Cook? Why Does the Egg Yolk Cook More Slowly than the White? Why Won’t the Egg White Closest to the Yolk Cook? Why Add Vinegar to the Water When Poaching an Egg? The Odorous Mysteries of the Hard-Cooked Egg The Liquids in Eggs

A Successful Soufflé?

A Foam Beginning with a Liquid? When Are Egg Whites Whipped Enough? Why Must We Avoid Getting Yolk in the Whites? What About Salt or Acid? A Careful Mix Why Must the Oven Door Remain Closed While the Soufflé Is Baking? At What Temperature Must the Soufflé Bake? How Do You Avoid a Fallen Soufflé? Three Rules for a Successful Soufflé

Cooking

The Secrets of Tenderness How Do We Heat Foods? What Kind of Cooking for Which Dish? Cooking Without Heat?

The Boiled and the Bouillon

Fifty Hams! A Universal Flavor? How Does One Obtain a Flavorful Bouillon? Can You Lose Weight by Eating Only Boiled Meat?

Steaming

How Does One Tenderize Without Sacrificing Flavor?

Braising

Meat for Cooking Meat? What Happens During Braising? Braised Meat Without Sauce?

Chicken Stew, Beef Stew, Veal Stew

How Do We Salt Them?

Questions of Pressure

Why Use a Pressure Cooker? Cooking in the Mountains?

Roasting

First Principle: Succulence How Does a Roast Cook? One Can Become a Cook, but One Is Born a Roaster

Deep-Frying

Why Is It Necessary to Fry in So Much Oil? Why Must the Deep-Fry Oil Stay Clean? Why Must the Food for Frying Be Dry? What to Fry?

Sautés and Grills

Braising with Very High Heat Good Sense Gone Wrong

Even More Tender

Between Tough and Putrid By the Neck or by the Beak? How Many Days for Marinades? Pineapple Power Medicine and Cooking

Salting

Why Must Infants Not Be Fed Sausages? How Do We Dry Meat Using Salt?

Microwaves

Cooking with Internal Vapor Where Do Microwaves Act? A Few Questions and Answers

Vegetables

A Matter of Water How Do We Avoid the Discoloration of Green Vegetables When Cooking Them? How Long Must Vegetables Be Cooked? The Mystery of Dried Vegetables Do Carrots Risk Losing Their Color in Cooking? How Do We Cook Potatoes? Can a Dish Containing Vegetables Be Reheated in Butter? Why Must Cauliflower Not Be Overcooked? Why Do Beans Cause Flatulence? Sauerkraut and the Miracles of Fermentation The Ripening of Tomatoes

Sauces

Neither a Juice nor a Purée A Variable Consistency Is Béarnaise Sauce Warm Mayonnaise? Why Does Hollandaise Sauce Thicken? Why Is Béarnaise Sauce Opaque? Why Do Some Emulsified Sauces Fail? Why Use Very Fresh Eggs? What Purpose Does Lemon or Vinegar Serve? How Can We Salvage a Béarnaise Sauce? Why Will Vinegar Repair Béarnaise Sauce? The Mystery of White Butter Sauce Emulsions in the Roast? The Mysteries of Meat Glaze Binding with Egg Binding with Blood How Do We Salvage a Turned Sauce Bound with Egg? Binding with Starch Why Does Flour Thicken Sauces? Why Must Roux Be Cooked for a Long Time? Why Must a Sauce Bound with Flour Not Be Overheated? Why Must Sauces Bound with Flour Remain Liquid While They Are Cooking? The Skimming How Do We Salvage a Sauce that Is Too Thick or Thicken a Sauce that Is Too Thin? Why Must Some Fatty Substance Be Used in Sauces Bound with Flour? Why Must Lemon Juice and Vinegar Be Avoided in Sauces with a Roux Base?

A Burning Question

Let Us Eat Well, We Will Die Fat Does Hot Pepper Burn a Hole in the Stomach?

The Salad

Should the Salad Be Prepared in Advance? Vinaigrette The Seasoning

Yogurt and Cheese

Acid and Rennet Careful Attention Why Does Cheese Smell? Preparing Yogurt

Fruits of the Harvest

Why Do Apples Turn Brown When They Are Cut? How Much Sugar for the Syrup for Preserved Fruit?

Ices and Sorbets

How Must Ices Be Agitated? Must the Preparation Be Placed in the Freezer Hot or Cold? Instant Ice Cream

Cakes

A Base Both Robust and Light Meringue Foam When Should the Sugar Be Added? Opening the Oven Door The Scylla and Charybdis of Meringues: Overbeating and Egg Yolk A Soft Base Whipped Cream

Pastry Dough

Why Must Dough Be Allowed to Rest Before Baking It? Limited Kneading A Thousand Layers ... Sweet Dough The Bubbles in Sponge Cake Leavened Doughs

Sugar

What Happens When Sugar Is Heated? Why Are We Advised Against Using Aspartame in Cooking?

Bread

How Do We Make Good Bread? From Water, Flour, Yeast ... To Work! Why Must the Flour Be Dry? Old Flour Makes Good Bread The Fermentation Sourdough When Is Fermentation Complete? Why the Second Kneading? The Virtues of Carbon Dioxide The Baking Why Does Bread Go Stale?

Wine

The Mouthfuls Most Discussed Taste Best Tasting with the Eye Drinking with the Nose The Beginning of Ecstasy Finally, Drinking the Wine Improve a Wine? Your Own Fruit Wine Why Does Red Wine Darken as It Ages? Why Does White Wine Lose Its Green Highlights as It Ages? How Should We Keep Wine? Why Does Wine Weep? Is It Necessary to Let Wine Breathe Before Drinking It?

The Alcohols

How Can We Distill Alcohol? Improved Whisky? Cold Distillation Why Does Alcohol Make You Drunk?

Jams

Why Does Lemon Juice Make Jams Set? How Much Pectin?

Tea

How Long Should Tea Steep? Tea in Milk or Milk in Tea? Change Tea’s Color? How Can We Not Spill the Tea When Pouring It?

Cold and Cool

Cool, but How Cool? The Big Chill

Vinegar

The Acid of Alcohol Must You Have a Mother to Make Vinegar?

Kitchen Utensils

How Can We Rejuvenate Silverware? Why Beat Egg Whites in Copper Bowls? Why Cook in Copper Saucepans? Why Use Wooden Spoons?

Mysteries of the Kitchen

Unanswered Questions

Glossary Index Copyright Page

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