Modernist cuisine die revolution der kochkunst pdf


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Modernist Cuisine Die Revolution Der Kochkunst Pdf

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MSG has been widely attacked, but I searched the medical literature and was amazed to find that in fact there is no scientific evidence that it is bad for you.

Lots of people claim to be intolerant of MSG, but in blinded trials, researchers have found, they can't consistently tell whether food contains MSG or not. We cover this research in detail in our Food and Health chapter. As for using refined chemicals to cook, well, if you make muffins, you are going to use some baking powder.

The baking powder is a refined chemical-it's mined, not grown! You're probably going to use salt as well. Guess what? Your salt is either mined, or it's evaporated out of the ocean.

Nathan Myhrvold

You can go on and on, but essentially there are a whole bunch of refined ingredients that everyone uses without thinking twice, simply because they have been around a long time. Interestingly, few if any of those traditional refined ingredients have been scientifically tested to make sure they are safe to eat. Decades of experience suggests that they are, but you're not likely to find careful studies that prove it.

Modern refined ingredients, such as hydrocolloids, have been safety tested. And guess what? Pretty much all of them are either extracted from seaweed or made by fermentation. If you're willing to eat nori and vinegar on your sushi rice, and chase it with a glass of wine, why should you object to this?

Modernist Cuisine. The Art and Science of Cooking

I love the idea of farm-to-table advocates who say, "I'd rather have my sweet corn picked 10 minutes before we eat it and barely cooked! The trouble is that some people get too fixated on this ideal, and argue that it should be forbidden to thicken a sauce with agar, even while they have no problem putting baking powder in their muffins.

How do you feel about the terms "Modernist cuisine" versus "molecular gastronomy? Even if you set that aside, most of his research does focus on applying science to understanding traditional cooking.

Modernist Cuisine: Die Revolution Der Kochkunst: 6 Volumes PDF Download - FinleyHaywood

Nearly all the chefs I have talked to in the field hate the name molecular gastronomy. And from a scientific standpoint, the term is meaningless: all food is made of molecules. I think that "Modernist cuisine" is a much better term because it describes the avant-garde approach of rebelling against culinary rules of the past.

It is also broad enough to encompass a wide variety of styles. This is a 2,page book. Is there anything in cooking that it does not cover? NM: As we worked on the book, we kept adding more and more to it. We could have added more still, but then it never would have been done.

In particular we did not cover pastry, desserts, and baked goods in Modernist Cuisine. Maybe we will do another book on those topics at some point.

Modernist Cuisine. The Art and Science of Cooking

How did your 13 years as Chief Technology Officer of Microsoft compare to writing a cookbook? NM: They are very different in some ways, but similar in others. At Microsoft, I learned how to manage big projects and how to get the best out of a team, which were both necessary for the cookbook.

A lot of experimenting was required for Modernist Cuisine. Did you make any surprising discoveries? NM: During the process of writing the book, we came up with explanations for many long-standing mysteries of cooking.

It turns out that a lot of what goes on in cooking involves counterintuitive science. We were pretty puzzled to discover, for example, that most vegetables actually cook faster in boiling water than they do in steam.

In fact, we ran some experiments to collect data for a chart that would show the opposite, that steaming is faster. But that is not what the data showed. We did the experiment several times, each time refining it to eliminate possible sources of error. A lot of chefs will be surprised by the results of tests we did that show that cooking meat submerged in fat-a technique known as confit-has no perceptible effect on the meat.

When I tell chefs this, they invariably look at me like I'm crazy and say "you know, I don't agree with you there. Of all the discoveries we made, my favorite is probably our explanation of the "temperature stall" often just called "the stall" that occurs when barbecueing meat.

The shorthand version is that when you cook pork butt, brisket, or other large pieces of meat, the temperature rises for a while, but then "stalls" at a certain temperature for several hours. There is a lot of lore within the barbecue community that seeks to explain why this occurs. Some say that fat rendering is the cause; others say it arises from the conversion of collagen to gelatin.

But actually neither of these is correct. I've also written a post online that lays out the details of the mechanism behind the stall. What do you say when people accuse you of taking the art out of cooking?

Is cooking an art or is it a science? NM: Cooking is an art, but, like all art, doing it well requires knowing something about the techniques and materials involved. Cooking is also largely empirical, but there are some theoretical insights from science that really help.

We don't have to guess haphazardly at cooking times, for example: by applying the equations of heat transport, we can estimate them pretty accurately.

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