blad - my molecular cuisine kit
DESCRIPTION
As you are about to discover in the My Molecular Cuisine Kit, you will be using texture agents such as agar-agar, sodium alginate, etc… These texture agents are used for their specific characteristics: to obtain a heat-resistant gel, for instance, which can’t be done with gelatin, but can with agar-agar.TRANSCRIPT
Anne Cazor &
Christine Liénard
Molecular CuisineMy
Kit
Explore the Science of Deliciousness!
A gelling agent extracted from red algae. Widely used in Asian cuisine and producesheat-resistant hard gels (up to 80°C/176°F). Recommended dosage: 1% (1 g per 100 g)
A gelling agent extracted from red algae. Obtains heat-resistant, soft, elastic gels (up to 65°C/149°F). Safe daily dose for human consumption is limited to 75 mg per kg(34 mg per lb) of body weight. Recommended dosage: 1% (1 g per 100 g)
A gelling agent extracted from animal bones. Obtains soft gels that melt when heated.Recommended dosage: 3% (3 g per 100 g)
A source of calcium (lactate and/or calcium gluconolactate). Increases calcium level asneeded for spherification purposes. Recommended dosage: 1% (1 g per 100 g)
A thickening/gelling agent extracted from brown algae.Increases viscosity of low-calcium mixtures and is used, in presence of calcium, for spherification purposes.Note: Do not pour sodium alginate solutions down the drain as an obstruction is possible (sodium alginate may gel in contact with calcium contained in tap water). Recommended dosage: 1% (1 g per 100 g)
As you are about to discover in this book, you will be using texture agents such as agar-agar, sodium alginate, etc… These textureagents are used for their specific characteristics: to obtain a heat-resistant gel, for instance, which can’t be done with gelatin, but canwith agar-agar. The specific ingredients offered in this book are food additives. A food additive is a substance with or without nutritionalvalue, intentionally added to an ingredient with a specific goal in mind, whether that goal be technological, sanitary, organoleptic ornutritional. There is no legal, quantitative limit to the consumption of food additives, except for carrageenan (maximum daily dose of75 mg/kg of body mass). The food additives found in this book should only be used in the propor-tions described. The consumptionof food additives should be avoided for children under 6 years of age.
Ingredients
“Molecular Cuisine mixes technology and creativity. Apart fromthe textural agents (agar-agar, sodium alginate or gelatin), youcan give new textures to your dishes and new tastes! Chocolateflan, curacao spaghetti, pearls of raspberry vinegar on a freshoyster … My Molecular Cuisine Kit also has all the accessoriesto become master chef.”
—Delices
“If you’d like to play at being a culinary chemist [try] My Molec-ular Cuisine Kit”
—www.memstyle.fr
“Gastronomy is constantly evolving, thanks to the creativity andtalent of chefs bur equally, science allows us to develop new tex-tures, new ways to preserve food, new ways to cook”
—Rungis
of the French edition of My Molecular Cuisine KitReviews
“Magical and artistic, molecular cuisine is intriguing! Salmon roecreated from melon, virtual caviar, parmesan marshmallow,smoking snow and other strange dishes, structures, and flavours:the recipes – light and airy but tasty – create surprise.”
—Cusine Plasir
“A Christmas present that will delight those who have alwayswanted to try molecular cuisine but have never dared! The kit –full of indispensable advice – provides all the material necessaryto get started … This gift is a great way to start without goingbroke.”
—Diner Presque
“Practical alchemy to try at least once in your life … Everythingyou need for this fun and inventive style of cuisine…”
—Tele 7 Jours Jeux
MarketingThis is the first English language edition of a spectacular andbestselling Molecular Gastronomy product with enormoussales potential in the leisure and professional sectors across allmarkets.
Molecular CuisineTwenty Techniques, Forty RecipesISBN: 978-1-4398-7163-8Catalog no. K13282October 2011160 pp.$39.95 / £24.99
More Recipes,More Techniques,
More Deliciousness!
Extensive marketing and publicity is planned, including:
• Reviews and promotions in national and local media• Direct mail campaigns• Email campaigns• Social Media campaigns• Conventions and exhibitions
Catalog no. K13718ISBN: 978-1-4398-7942-9
September 2011$59.95 / £29.99
1-800-634-7064 • 1-561-994-0555 • +44 (0) 1235 400 524e-mail: [email protected]
web: www.crcpress.com
CRC Press/Taylor & Francis Group