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Cooking --- Technological innovations --- Cuisine --- Innovations --- 641.9 --- Moleculaire gastronomie --- Cooking. --- Technological innovations.

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Moleculair koken is een trend waarbij koks natuurkundige en chemische kennis gebruiken als basis voor hun gerechten. Voorbeelden van moleculair koken zijn 'frituren' in stikstof en het op lage temperatuur garen van voedsel.

Deze trend is te vertalen naar een manier van koken die ook thuis in de keuken toepasbaar is. Als je weet waarom je een bepaalde handeling in de keuken verricht, krijg je meer inzicht in het kookproces. Waarom moet de bouillon beetje voor beetje bij risotto gevoegd worden en niet in één keer een hele plens? Heeft de manier van bereiden invloed op smaak en textuur? Jazeker!

In *Cook & Chemist* leggen *Cook* Eke Mariën en *Chemist* Jan Groenewold uit hoe je de principes van het moleculair koken kunt toepassen in de keuken thuis. Ze laten zien dat de smaken intenser worden en geven uitleg over de verschillende manieren van voedselbereiding gebaseerd op de technieken en opvatting van de moleculaire keuken.

Voorbeelden zijn: 
* hoe maak je perfect frites? 
* waarom kun je asperges beter in olie garen? 
* hoe maak je doorzichtige ravioli? 
* hoe maak je slagroom van chocolade? 
* waarom kun je eieren beter bij 75 graden koken?


voedingstechnologie --- koken (voeding) --- moleculaire structuur --- Chemistry --- experimentele chemie --- Housekeeping --- chemische processen --- 629.2 --- 629.3 --- Koken --- Moleculair koken --- 641.9 --- Gastronomie --- Moleculaire gastronomie --- Kookboeken --- Algemene kookboeken --- Kookboeken; Speciale bereidingswijzen --- Groep

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With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations.The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations.

Moleculaire gastronomie --- koken --- Chemie (Scheikunde) --- Food --- Chemistry, Technical --- Cooking --- Aliments --- Chimie industrielle --- Composition. --- Analysis. --- Mathematics. --- Study and teaching. --- Analyse. --- Expériences. --- Cuisson --- Mathématiques. --- Etude et enseignement. --- Étude et enseignement --- Expériences. --- Mathématiques. --- Étude et enseignement

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Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

Food --- Cooking. --- Aliments --- Cuisine --- Analysis. --- Composition. --- Analyse --- Composition --- Cooking --- Analysis --- 641 --- Voedingsleer --- Moleculaire gastronomie --- Koken --- Food. Cooking. Dishes --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Cookery --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Gastronomy --- Table --- Chemistry

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Nutritionary hygiene. Diet --- Cookery. --- 641.51/.54 --- 591.185.3 --- 641.9 --- Moleculaire gastronomie --- Cooking of foodstuffs --- Chemical sensitivity (chemoreception). Taste (gustation). Smell (olfaction) --- 591.185.3 Chemical sensitivity (chemoreception). Taste (gustation). Smell (olfaction) --- 641.51/.54 Cooking of foodstuffs --- Cooking --- Gastronomie --- Koken --- #WSCH:FYS3 --- Cookery --- Cuisine --- Food preparation --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Cooking. --- Food science