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




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ISBN 9781466565074
Published October 24, 2014 by CRC Press
360 Pages - 73 B/W Illustrations

 
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Book 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 Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, 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.

Table of 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 Flambé
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 Béchamel 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/Soufflé 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

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Reviews

"The use of food texture modifying agents, for gelling, thickening, and emulsifying purposes, is continuing to increase in the culinary industry. An understanding of the use of such agents is therefore of increasing importance for chefs at all levels within the industry. This volume from the Alícia Foundation (a culinary research centre in Sant Fruitós de Bages, Barcelona, Spain) provides a clear and practical guide for individuals working with such texture modifying agents. ... this collaboration between scientists, technicians, and chefs has resulted in a unique, creative, and interesting volume that not only discusses the main characteristics, product varieties, and uses of these commonly available products, but also demonstrates their application in high-end restaurant cuisine. This volume will be of interest and direct use to individuals involved in all aspects of the culinary industry...."
—Charles J. Knill, in Carbohydrate Polymers, 137 (2016) 747