September 2015
Beginner
488 pages
19h 18m
English
Content preview from Cooking for Geeks, 2nd Edition
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6Playing with Chemicals
Chapter Contents
E Numbers: The Dewey Decimal System of Food Additives
Recipes
Bread-and-Butter Quick Pickles
Infused Oils and Herbed Butters
Interviews
Carolyn Jung’s Preserved Lemons
Hervé This on Molecular Gastronomy
HUMANS HAVE BEEN ADDING CHEMICALS TO FOOD FOR MILLENNIA. Salt preserves meats and fish, vinegar turns vegetables into pickles, and egg yolks form emulsions to create sauces like mayonnaise and hollandaise. The last few centuries have brought modern compounds, from alginates to vanillin, that are useful for both commercial and creative applications.
Food itself is made up of chemicals. Corn, chicken, and ice cream cones are just big piles of well-structured ...
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