Ratsel der Kochkunst: Naturwissenschaftlich erklart

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Overview

Warum fällt das Soufflé zusammen, wenn man den Backofen zu früh öffnet? Warum wird Eischnee steifer, wenn man beim Schlagen Salz hineingibt? Wieviel Mayonnaise kann man mit einem Eigelb machen?
Für neugierige Feinschmecker und wißbegierige Köche und Köchinnen enträtselt Hervé This-Benckhard, was hinter den bewährten Küchenregeln steckt. Denn was im Kochtopf passiert, sind physikalische Prozesse und chemische Reaktionen, die sich wissenschaftlich erforschen und erklären lassen. Wer sie versteht, wird mit den Tips und Tricks der Kochbuchautoren mehr anfangen können, selbst Rezepte abwandeln und seiner kulinarischen Kreativität freien Lauf lassen.

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Product Details

  • ISBN-13: 9783540611134
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 12/1/1996
  • Language: German
  • Pages: 248

Table of Contents

Inhaltsübersicht: Kochkunst und Wissenschaft - Eine neue Physiologie des Geschmacks - Die Suppe - Die Milch - Gele, Gelees und Aspik - Die Mayonnaise - Metamorphosen des Hühnereis, Das Geheimnis des Soufflés- Das Garen - Das Kochen - Das Dämpfen - Das Schmoren - Das Huhn im Topf - Fragen des Drucks - Das Braten - Das Frittieren - Sautieren und Grillen - Noch zarter bitte! - Das Pökeln - Die Mikrowelle - Das Gemüse - Die Welt der Saucen - Ein brennendes Problem - Köstliche Salate - Käse und Joghurt - Das Obst - Eiscreme und Sorbet - Schaumgebäck - Mürbeteig, Blätterteig, Sandteig - Der Zucker - Unser tägliches Brot - Der Wein - Spirituosen - Konfitüren - Der Tee - Kühlen und Gefrieren - Der Essig - Küchenutensilien - Offene Fragen - Glossar - Sachverzeichnis.
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