By Hervé This
An the world over popular chemist, renowned tv character, and bestselling writer, Hervé This heads the 1st laboratory dedicated to molecular gastronomy—the medical exploration of cooking and consuming. via trying out recipes that experience guided chefs for hundreds of years, and some of the dictums and maxims on which they rely, Hervé This unites the pinnacle with the hand with a view to protect and rework culinary practice.
With this new publication, Hervé This's medical undertaking enters an exhilarating new section. contemplating the education of six bistro favorites—hard-boiled egg with mayonnaise, easy consommé, leg of lamb with eco-friendly beans, steak with French fries, lemon meringue pie, and chocolate mousse—he isolates the precise chemical houses that tickle our senses and stimulate our appetites. extra vital, he connects the brain and the tummy, selecting equipment of culinary development that entice our stories, intelligence, and creativity. by means of displaying that the construction of a meal is as pleasurable as its intake, Herve This recalibrates the stability among nutrition and our imaginations. the result's a innovative point of view that may tempt even the main informal chefs to larger flights of experimentation.
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Extra resources for Building a Meal: From Molecular Gastronomy to Culinary Constructivism
The classic recipe does not call for mustard, by the way, which was reserved for remoulade sauces—a practice that is worth reviving in view of how different the flavors of mayonnaise and remoulade are. Let’s aim for precision rather than confusion. 33 • Ha rd-Boiled Egg with Mayonnaise Many things have been claimed about mayonnaise: that it thickens only if the ingredients are all the same temperature; that a woman’s period can cause the sauce to break; that it fails when the moon is full; that cold is its greatest enemy; that heat causes it to break; that adding boiling vinegar will hold it together, and so on and so on.
There is much to be said in favor of a cooking career. For those who are not mathematically inclined, it requires nothing more than elementary calculations. More importantly, it mobilizes all the senses: smell and taste, quite obviously, but also hearing (cooks often are able to tell from the sound made by 29 • Ha rd-Boiled Egg with Mayonnaise a dish simmering on the stove whether it is cooked or not), sight (colors are fundamental in cooking, as classic preparations attest—think of the green of spinach or of the beans that we will prepare later), and touch.
For those who are not mathematically inclined, it requires nothing more than elementary calculations. More importantly, it mobilizes all the senses: smell and taste, quite obviously, but also hearing (cooks often are able to tell from the sound made by 29 • Ha rd-Boiled Egg with Mayonnaise a dish simmering on the stove whether it is cooked or not), sight (colors are fundamental in cooking, as classic preparations attest—think of the green of spinach or of the beans that we will prepare later), and touch.