Kapitel 6: Molekulare Spiele: Chemikalien in der Küche - Kochen für Geeks, 2nd Edition [Book]

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6Molekulare Spiele: Chemikalien in der Küche

Inhalt

Lebensmittelzusatzstoffe

E-Nummern: die Dewey-Dezimalklassifikation der Lebensmittelzusatzstoffe

Mixturen und Kolloide

Konservierungsstoffe

Verdickungsmittel

Pfeilwurzelmehl und Maisstärke

Methylcellulose

Transglutaminase

Interviews

Carolyn Jungs eingelegte Salzzitronen

Hervé This über molekulare Gastronomie

Ann Barrett über Textur

Martin Lerschs Hydrokolloid-Rezepte

Benjamin Wolfe zu Käse und Schimmelpilzen

Harold McGee: Wie man Küchengeheimnisse enträtselt

Rezepte

Eingelegte Salzzitronen

Brot-und-Butter-Pickles auf die schnelle Art

Kandierte Orangenschale

Zitrusmarmelade ...

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