Download e-book for kindle: A chef's guide to gelling, thickening, and emulsifying by Toni Massanés

By Toni Massanés

ISBN-10: 1466565071

ISBN-13: 9781466565074

ISBN-10: 146656508X

ISBN-13: 9781466565081

ISBN-10: 1482297876

ISBN-13: 9781482297874

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The different texturizers are tested in water solutions with different concentrations of the following products: sugar (sucrose), salt (sodium chloride), citric acid, and calcium chloride. These are chosen because they are known as the main food components that can interfere with the effectiveness of texturizing agents. Behavior with Food Products In the third stage, the texturing agents are tested with various common foods used in the kitchen. Some particular characteristics of each texturizer can be better understood by seeing their reaction within a specific environment.

The mixture obtained should be refrigerated for several hours, depending on the concentration of gelatin used and the amount of liquid to be gelled. Dispersion and Hydration The gel does not require strong agitation to disperse. Gentle mixing with a whisk, spoon, or other kitchen utensil is sufficient. 32 A Chef's Guide to Gelling, Thickening Since gelatin is a protein, special care must be taken when working with a whisk to avoid incorporating too much air, as foam could be created, which would be difficult to remove and could produce an undesirable texture.

Research on Texturizing Agents 13 The Four Stages of Research This research is based on four methodologies that were applied to the products to understand their behavior in the kitchen. There was an initial phase, Phase 0, in which the Alicia Foundation crew documented the origin, properties, and common uses of the products in depth, using the technical specifications supplied by the manufacturer as well as the many available publications about texturizing agents. This phase, much more scientific and with more appliance to industrial use, is considered separately from the work practiced in the kitchen, as the products can behave differently in the unique conditions of a kitchen separately from how they behave in industrial use.

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A chef's guide to gelling, thickening, and emulsifying agents by Toni Massanés

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