Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
- Contents
- Foreword by Jeffrey Steingarten
- Acknowledgments
- introduction THE CASE FOR SCIENCE INSPIRED BY THE KITCHEN César Vega, Job Ubbink, and Erik van der Linden
- One THE SCIENCE OF A GRILLED CHEESE SANDWICH Jennifer Kimmel
- Two SOUND APPEAL Malcolm Povey
- Three MEDITERRANEAN SPONGE CAKE Cristina De Lorenzo and Sergio Laguarda
- Four SPHERIFICATION - FAUX CAVIAR AND SKINLESS RAVIOLI Cesar Vega and Pere Castells
- Five KONJAC DONDURMA - DESIGNING A SUSTAINABLE AND STRETCHABLE "FOX TESTICLE" ICE CREAM Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride
- Six STRETCHY TEXTURES IN THE KITCHEN - INSIGHTS FROM SALEP DONDUMA Tim J. Foster
- Seven MOUSSAKA AS AN INTRODUCTION TO FOOD CHEMISTRY Christos Ritzoulis
- Eight THE STICKY SCIENCE OF MALAYSIAN DODOL Alias A. Karim and Rajeev Bhat
- Nine THE PERFECT COOKIE DOUGH Ari Kamozawa and H. Alexander Talbot
- Ten TO BLOOM OR NOT TO BLOOM? Amelia Frazier and Richard Hartel
- Eleven BACON - THE SLICE OF LIFE Timothy Knight
- Twelve SCANDINAVIAN "SUSHI" - THE RAW STORY Pia Snitkjaer and Louise M. Mortensen
- Thirteen MAXIMIZING FOOD FLAVOR BY SPEEDING UP THE MAILLARD REACTION Martin Lersch
- Fourteen LIGHTEN UP! THE ROLE OF GASES IN THE CULINARY EXPERIENCE Matt Golding
- Fifteen THE MERINGUE CONCEPT AND ITS VARIATIONS Peter Wierenga, Helen Hofstede, Eric Van Der Linden, Sidney Schutte, and Jonnie Boer
- Sixteen WHY DOES COLD MILK FOAM BETTER? INTO THE NATURE OF MILK FOAM Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz
- Seventeen ICE CREAM UNLIMITED - THE POSSIBILITIES OF INGREDIENT PAIRING Elke Scholten and Miriam Peters
- Eighteen EGG YOLK - A LIBRARY OF TEXTURES Cesar Vega
- Nineteen KETCHUP AS TASTY SOFT MATTER - THE CASE OF XANTHAN GUM Thomas Vilgis
- Twenty TASTE AND MOUTHFEEL OF SOUPS AND SAUCES John R. Mitchell
- Twenty-One PLAYING WITH SOUND - CRISPY CRUSTS Paula Varela and Susana Fiszman
- Twenty-Two BAKED ALASKA AND FROZEN FLORIDA - ON THE PHYSICS OF HEAT TRANSFER Adam Burbidge
- Twenty-Three ON SUPERB CRACKLING DUCK SKIN - AN HOMAGE TO NICHOLAS KURTI Christopher Young and Nathan Myhrvold
- Twenty-Four SWEET PHYSICS - SUGAR, SUGAR BLENDS, AND SUGAR GLASSES Natalie Russ and Thomas Vilgis
- Twenty-Five COFFEE, PLEASE, BUT NO BITTERS Jan Groenewold and Eke Marien
- Twenty-Six TURNING WASTE INTO WEALTH - ON BONES, STOCKS, AND SAUCE REDUCTIONS Job Ubbink
- Twenty-Seven RESTRUCTURING PIG TROTTERS - FINE CHEMISTRY SUPPORTING THE CREATIVE CULINARY PROCESS Jorge Ruiz and Julia Calvarro
- Twenty-Eight INNOVATE - OLD WORLD PIZZA CRUST WITH NEW WORLD INGREDIENTS Thomas M. Tongue, Jr.
- Twenty-Nine EATING IS BELIEVING Line Holler Mielby and Michael Bom Frost
- Thirty MOLECULAR GASTRONOMY IS A SCIENTIFIC ACTIVITY Herve This
- Thirty-One THE PLEASURE OF EATING - THE INTEGRATION OF MULTIPLE SENSES Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andonin Luis-Aduriz
- Thirty-Two ON THE FALLACY OF COOKING FROM SCRATCH Cesar Vega and David J. McClements
- Thirty-Three SCIENCE AND COOKING - LOOKING BEYOND THE TRENDS TO APPLY A PERSONAL, PRACTICAL APPROACH Michael Laiskonis
- Contributors
- Index
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