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By Toni Massanés

ISBN-10: 1466565071

ISBN-13: 9781466565074

ISBN-10: 146656508X

ISBN-13: 9781466565081

ISBN-10: 1482297876

ISBN-13: 9781482297874

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Additional resources for A chef's guide to gelling, thickening, and emulsifying agents

Sample text

Its use spread throughout the East in the seventeenth and eighteenth centuries but did not reach the West until 1859, with the arrival of Chinese food. Agar-agar began to be used in the food industry during the twentieth century. It was not widely used in fine dining restaurant kitchens until 1998, when the restaurant elBulli began experimenting with agar-agar using it to make heated gels. General Applications In the food industry: confections, canned vegetables, meat products, ice cream, cheese, soups, among others.

In addition to the use of gelling agents, there are many examples of classic gels in traditional cooking, such as puddings and jellied consommés. Gels generally have high water contents and are prepared from foods in liquid or semiliquid states. Although the word gelatin or gelatine (both accepted) technically describes gels prepared with animal 19 20 A Chef's Guide to Gelling, Thickening collagen, many culinary professionals still use the word gelatin to describe all kinds of gels, regardless of the gelling agent used to achieve them.

Thick Cream Thicker than light cream, and still fluid but closer to a solid texture. Texture of crême brulée. Smooth and thick liquid texture. Puree Food that is finely mashed to a smooth, thick consistency. Smooth, thick consistency. Texture Flan Texture of traditional baked custard. It has a gelled structure that is very soft and fragile. Smooth texture. Gelee Gelled liquid. The range of texture can vary but is always soft. Smooth and sticky texture. Nappage A liquid with enough viscosity to cover certain foods, flavoring them and giving them texture, color and brightness.

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A chef's guide to gelling, thickening, and emulsifying agents by Toni Massanés

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