Advanced Textures: Hydrocolloids and Fat Design
ліп 2026 · BookRix
Электронная кніга
127
Старонкі
Інструменты
info
family_home
Падыходзячыя
info
Пра гэту электронную кнігу
Advanced Textures tackles the problem that ruins more plant-based preparations than any other: consistency. Not flavour, structure.
The book begins by giving itself an operational vocabulary. Viscosity, elasticity, plasticity and meltability are not adjectives for reviews, they are quantities that can be assessed and designed, even with artisan tools.
An overview of hydrocolloids follows, one by one: agar-agar, carrageenan, alginates and spherification, xanthan gum, pectin, kuzu, methylcellulose and modified starches, with their thermal behaviour and synergistic combinations. Then practice: dosages, plant-based gels and jellies, direct and reverse spherification, thickeners for sauces and fillings, stable emulsions, recipe sheets and common problems.
The second half is devoted to a subject almost unexplored in plant-based cooking: solid fat. Principles of oleogelation, edible plant waxes such as carnauba, candelilla and rice wax, marbling and coatings, controlled crystallisation. In practice: artisan oleogels, the plant-based fat cube to be inserted into non-cold cuts, non-butter fermented with koji, the waxing of mature non-cheeses, infused and aromatised fats.
A chapter of integrated applications closes the book, referring back to Volumes 5, 6, 11, 12, 13 and 15 and showing how texture is designed inside products the reader already has at home.
The book begins by giving itself an operational vocabulary. Viscosity, elasticity, plasticity and meltability are not adjectives for reviews, they are quantities that can be assessed and designed, even with artisan tools.
An overview of hydrocolloids follows, one by one: agar-agar, carrageenan, alginates and spherification, xanthan gum, pectin, kuzu, methylcellulose and modified starches, with their thermal behaviour and synergistic combinations. Then practice: dosages, plant-based gels and jellies, direct and reverse spherification, thickeners for sauces and fillings, stable emulsions, recipe sheets and common problems.
The second half is devoted to a subject almost unexplored in plant-based cooking: solid fat. Principles of oleogelation, edible plant waxes such as carnauba, candelilla and rice wax, marbling and coatings, controlled crystallisation. In practice: artisan oleogels, the plant-based fat cube to be inserted into non-cold cuts, non-butter fermented with koji, the waxing of mature non-cheeses, infused and aromatised fats.
A chapter of integrated applications closes the book, referring back to Volumes 5, 6, 11, 12, 13 and 15 and showing how texture is designed inside products the reader already has at home.
Advanced Textures tackles the problem that ruins more plant-based preparations than any other: consistency. Not flavour, structure.
The book begins by giving itself an operational vocabulary. Viscosity, elasticity, plasticity and meltability are not adjectives for reviews, they are quantities tha...
Знайдзіце больш
Ацаніце гэту электронную кнігу
Падзяліцеся сваімі меркаваннямі.
Чытанне інфармацыb
Смартфоны і планшэты
Усталюйце праграму "Кнігі Google Play" для Android і iPad/iPhone. Яна аўтаматычна сінхранізуецца з вашым уліковым запісам і дазваляе чытаць у інтэрнэце або па-за сеткай, дзе б вы ні былі.
Ноўтбукі і камп’ютары
У вэб-браўзеры камп’ютара можна слухаць аўдыякнігі, купленыя ў Google Play.
Электронныя кнiгi i iншыя прылады
Каб чытаць на такіх прыладах для электронных кніг, як, напрыклад, Kobo, трэба спампаваць файл і перанесці яго на сваю прыладу. Выканайце падрабязныя інструкцыі, прыведзеныя ў Даведачным цэнтры, каб перанесці файлы на прылады, якія падтрымліваюцца.
