Advanced Textures: Hydrocolloids and Fat Design
07.2026 г. · BookRix
Електронна книга
127
Страници
Инструменти
info
family_home
Отговаря на условията
info
Всичко за тази електронна книга
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...
Открийте още
Оценете тази електронна книга
Кажете ни какво мислите.
Информация за четенето
Смартфони и таблети
Инсталирайте приложението Google Play Книги за Android и iPad/iPhone. То автоматично се синхронизира с профила ви и ви позволява да четете онлайн или офлайн, където и да сте.
Лаптопи и компютри
Можете да слушате закупените от Google Play аудиокниги посредством уеб браузъра на компютъра си.
Електронни четци и други устройства
За да четете на устройства с електронно мастило, като например електронните четци от Kobo, трябва да изтеглите файл и да го прехвърлите на устройството си. Изпълнете подробните инструкции в Помощния център, за да прехвърлите файловете в поддържаните електронни четци.
