A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

By: Alicia Foundation (author), Toni Massanes (author)Hardback

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Description

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed chef Ferran Adria, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.

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Contents

How to Use This Guide Acknowledgments Prologue Research on Texturizing Agents Texturizers: Agents that Modify Texture Texture Selected Products Selection Methods Table of Selected Texturizing Agents Research Methodology Study Parameters for the Application of Texturizing Agents The Four Stages of Research Preparations and Techniques of Texturizing Agents Gelling Agents General Properties of Gelling Agents What Is a Gel? How Does a Gelling Agent Work? Principle Characteristics of Gelling Agents Properties of Gelling Agents About Gelling Agents How the Product Is Used as a Gelling Agent Instructions for Use Principle Culinary Preparations Prepared with Gelling Agents Gelatin General Information Characteristics of the Selected Product Gel Preparation About Gel Preparation Gelatin and Various Foods Handling and Manipulation of Gelatin Gels Synergies with Other Gelling Agents Mild Shellfish and Vegetable Escabeche Agar-Agar General Information Characteristics of the Selected Product Preparation of an Agar-Agar Gel About Gel Preparation Agar-Agar and Specific Foods Handling and Manipulation of Agar-Agar Gels Synergistic Effects with Other Gelling Agents Cod, Almond, and Wild Mushroom Soup Sodium Alginate General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Sodium Alginate with Various Foods Handling and Manipulation of Sodium Alginate Gels Synergistic Effects with Other Gelling Agents Spherical-I Green Olives (Catalog number 1095) Kappa Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Kappa Carrageenan Gels Synergistic Effects with Other Gelling Agents El Raor Iota Carrageenan General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Kappa Carrageenan with Various Foods Handling and Manipulation of Iota Carrageenan Gels Synergistic Effects with Other Gelling Agents Muxarra with Mamia Rota HM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of HM Pectin with Various Foods Handling and Manipulation of HM Pectin Gels Synergistic Effects with Other Gelling Agents Mango, Pistachio, and White Chocolate Orange Cake LM Pectin General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of LM Pectin Gels Synergistic Effects with Other Gelling Agents Chocolate Hazelnut Cream High Acyl (Elastic) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Elastic Gellan Gum with Various Foods Handling and Manipulation of Elastic (High Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Hot Tea for People Who Have Difficulty Swallowing Rigid (Low Acyl) Gellan Gum General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Behavior of Rigid (Low Acyl) Gellan Gum with Various Foods Handling and Manipulation of Rigid (Low Acyl) Gellan Gum Gels Synergistic Effects with Other Gelling Agents Banana Flambe Methylcellulose General Information Characteristics of the Selected Product Instructions for Use About Gel Preparation About the Obtained Gel Handling and Manipulation of Methylcellulose Gels Synergistic Effects with Other Gelling Agents Asparagus Viognier Thickening Agents General Properties of Thickening Agents What is a Thick Texture? How Does a Thickener Work? Thickening Agent Terms About Thickening Agents General Description of the Thickening Agent Instructions for Use Main Culinary Uses for Thickening Agents Cornstarch General Information Characteristics of the Selected Product Instructions for Use Working with Cornstarch About the Obtained Texture Handling and Manipulation of Foods Thickened with Cornstarch Synergistic Effects with Other Thickening Agents Hot Chocolate Kudzu Starch General Information Characteristics of the Selected Product Instructions for Use Working with Kudzu Starch About the Obtained Texture Handling and Manipulation of Foods Thickened with Kudzu Starch Synergistic Effects with Other Thickening Agents Potatoes in Their Sauce Xanthan Gum General Information Characteristics of the Selected Product Instructions for Use Working with Xanthan Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Xanthan Gum Synergistic Effects with Other Thickening Agents 64% Dark Coverture-Coffee-Vanilla-Cinnamon Locust Bean Gum General Information Characteristics of the Selected Product Instructions for Use Working with Locust Bean Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Locust Bean Gum Synergistic Effects with Other Thickening Agents Olive Oil Gummies Guar Gum General Information Characteristics of the Selected Product Instructions For Use Working with Guar Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Rice Macaroni with Vegetables and Bechamel for Hypocaloric Hospital Diets Tara Gum General Information Characteristics of the Selected Product Instructions For Use Working with Tara Gum About the Obtained Texture Handling and Manipulation of Foods Thickened with Guar Gum Synergistic Effects with Other Thickening Agents Catalan D.O.P. Olive Oil Meat Sauce Foaming Agents General Properties of Foaming Agents What Is Foam? How Do Foaming Agents Work? Principle Characteristics of Foaming Agents Properties of Foaming Agents About Foaming Agents Description of How the Product Is Used as a Foaming Agent Instructions for Use Principle Culinary Uses for Foaming Agents Egg White Powder General Information Characteristics of the Selected Product Instructions for Use Working with Powdered Egg Whites About the Obtained Foam Handling and Manipulation of Egg White Powder Foams Synergistic Effects with Other Thickening Agents Interpretation of Vanity: Chocolate Cake with Almond Cream and Cocoa Bubbles Gelatin General Information Characteristics of the Selected Product Instructions for Use Working with Gelatin About Obtained Foam Handling and Manipulation of Gelatin Foams Synergistic Effects with Other Foaming Agents Mimetic Banana with Mango and Nutmeg Methylcellulose General Information Characteristics of the Selected Product Instructions for Use Working with Methylcellulose About Obtained Foam Handling and Manipulation of Methylcellulose Foams Synergistic Effects with Other Foaming Agents Coulant/Souffle of Granadilla with Cardamom Toffee (Catalog number 1186) Lecithin General Information Characteristics of the Selected Product Instructions for Use Working with Lecithin About the Obtained Foam Handling and Manipulation of Lecithin Foams (Airs) Synergistic Effects with Other Foaming Agents Lightly Marinated Oysters with Sea Airs Sucrose Esters General Information Characteristics of the Selected Product Instructions for Use Working with Sucrose Esters About the Obtained Foam Handling and Manipulation of Sucrose Esters Foam Synergistic Effects with Other Foaming Agents Marine King Prawns Emulsifying Agents General Properties of Emulsifying Agents What Is an Emulsion? How Does an Emulsifying Agent Work? Principal Characteristics of Emulsifying Agents Properties of Emulsifying Agents About Emulsifiers Description of How the Product Is Used as an Emulsifier Instructions for Use Principal Dishes/Preparations Using Emulsifiers Monoglycerides and Diglycerides General Information Characteristics of the Selected Product Instructions for Use Preparing the Emulsifier About the Obtained Emulsion Handling and Manipulation of an Emulsion Synergistic Effects with Other Texturizing Agents Hoarfrost 2007 Nuts, Cold Frosted Tree, and Shrimp Annex Glossary References

Product Details

  • publication date: 02/12/2014
  • ISBN13: 9781466565074
  • Format: Hardback
  • Number Of Pages: 360
  • ID: 9781466565074
  • weight: 703
  • ISBN10: 1466565071

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  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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