Modernist Cooking Made Easy · Getting Started by Logsdon, Jason -- Read -- Imperial Library of Trantor

Index

Introduction to Modernist Cooking

Acknowledgments How To Use This Book What is Modernist Cooking?

Are These Chemicals Safe? Science or Cooking? Do I Need Lab Equipment? Why Do People Feel This Way? What Makes a Modernist Dish?

Modernist Cooking Basics

Common Terms Exactness in Measuring Proper Weighing Common Flavored Liquids

Modernist Equipment

Starting Equipment Required Equipment Helpful Items Big Ticket Equipment

Everyday Modernist Cooking

Thickening Entertaining Sauces and Vinaigrettes

Modernist Cooking Techniques

Emulsifying

Stabilizers Emulsion Properties Emulsifying Tools Vinaigrettes

Foams

Spectrums of Foams Types of Foams Stabilizing Foams Foaming Equipment Light Foams Fluid Gel Foams Whipped Foams

Gelling

How Gelling Works Gel Spectrums Other Properties of Gels The Gelling Process Other Gel Considerations Gelling Ingredients Shaping Gels Fluid Gels

Low Temperature Cooking

History of Sous Vide How it Works Basic Sous Vide Technique Choose Your Finishing Method Sous Vide Safety

Spherification

How Spherification Works Gelling Agents, Ions, and Sequestrants Direct vs Reverse Spherification Spherification Variables Reverse Spherification Process Direct Spherification Caviar

Thickening

Why Thicken? Thickening Process Common Thickeners

Other Techniques

Centrifugal Separation Compression Dehydration Freeze Drying Freezing Rotary Evaporation

Modernist Cooking Ingredients

Agar

Dispersion and Hydration Agar Gels Agar Fluid Gels Agar Foams

Carrageenan

Dispersion and Hydration Iota Carrageenan Iota Carrageenan Thickening Iota Carrageenan Gels Iota Carrageenan Fluid Gels Kappa Carrageenan Gels Iota and Kappa Gels

Gelatin

How to Use Gelatin Converting Between Gelatin Types Gelatin Gels Gelatin Foams Gelatin Sponges

Lecithin

Lecithin Dispersion Lecithin Foams and Airs[21] Lecithin Emulsions

Maltodextrin

Maltodextrin Fat Powders

Methylcellulose

Dispersion and Hydration Methylcellulose Foams Methylcellulose Gels

Sodium Alginate

Reverse Spherification Direct Spherification

Xanthan Gum

Uses of Xanthan Gum Dispersion and Hydration Thickening With Xanthan Gum Xanthan Gum Foams Xanthan Gum Emulsions

Other Ingredients

Calcium Chloride Calcium Lactate Calcium Salts Gellan Glucose Guar Gum Gum Arabic Isomalt Konjac Locust Bean Gum Mono and Diglycerides Pectin Pure-Cote B790 Sodium Citrate Sodium Hexametaphosphate Trimoline Ultra-Sperse Ultra-Tex Versawhip

References

Ingredient Tables

Ingredient Techniques Ingredient Temperatures

Sous Vide Time and Temperature

Doneness Range Beef - Roasts and Tough Cuts Beef - Steak and Tender Cuts Chicken and Eggs Duck Fish and Shellfish Fruits and Vegetables Lamb Pork Turkey Fahrenheit to Celsius Conversion

Sous Vide Thickness Times

Beef, Pork, Lamb Thickness Chart Chicken Thickness Chart Fish Thickness Chart

Modernist Cooking Resources

Modernist Cooking Sous Vide Ingredient and Tool Sources

End Notes

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