Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum

Chapters in this book

1. Frontmatter i
2. Contents v
3. Foreword xi
4. Acknowledgments xvii
5. Introduction. The Case for Science Inspired by the Kitchen 1
6. One. The Science of a Grilled Cheese Sandwich 7
7. Two. Sound Appeal 11
8. Three. Mediterranean Sponge Cake 18
9. Four. Spherification. Faux Caviar and Skinless Ravioli 25
10. Five. Konjac Dondurma. Designing a Sustainable and Stretchable “Fox Testicle” Ice Cream 33
11. Six. Stretchy Textures in the Kitchen. Insights from Salep Dondurma 41
12. Seven. Moussaka as an Introduction to Food Chemistry 45
13. Eight. The Sticky Science of Malaysian Dodol 52
14. Nine. The Perfect Cookie Dough 59
15. Ten. To Bloom or Not to Bloom? 65
16. Eleven. Bacon. The Slice of Life 73
17. Twelve. Scandinavian “Sushi”. The Raw Story 83
18. Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction 91
19. Fourteen. Lighten Up! The Role of Gases in the Culinary Experience 100
20. Fifteen. The Meringue Concept and Its Variations 108
21. Sixteen. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam 117
22. Seventeen. Ice Cream Unlimited. The Possibilities of Ingredient Pairing 123
23. Eighteen. Egg Yolk. A Library of Textures 134
24. Nineteen. Ketchup as Tasty Soft Matter. The Case of Xanthan Gum 142
25. Twenty. Taste and Mouthfeel of Soups and Sauces 148
26. Twenty-one. Playing with Sound: Crispy Crusts 155
27. Twenty-two. Baked Alaska and Frozen Florida. On the Physics of Heat Transfer 166
28. Twenty-three. On Superb Crackling Duck Skin. An Homage to Nicholas Kurti 176
29. Twenty-four. Sweet Physics. Sugar, Sugar Blends, and Sugar Glasses 186
30. Twenty-five. Coffee, Please, but No Bitters 196
31. Twenty-six. Turning Waste into Wealth. On Bones, Stocks, and Sauce Reductions 206
32. Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process 217
33. Twenty-eight. Innovate. Old World Pizza Crust with New World Ingredients 224
34. Twenty-nine. Eating Is Believing 233
35. Thirty. Molecular Gastronomy Is a Scientific Activity 242
36. Thirty-one. The Pleasure of Eating: The Integration of Multiple Senses 254
37. Thirty-two. On the Fallacy of Cooking from Scratch 264
38. Thirty-three. Science and Cooking. Looking Beyond the Trends to Apply a Personal, Practical Approach 273
39. Contributors 289
40. Index 299