Index to Modernist Cuisine (Vols. 1-5)
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PA METRIC RECIPE TABLES Best Bets for Stocks ...................................................................................2·296–297 Thickening with Natural Starch ....................................................4·28 Stock Aromatics ............................................................................2·298 Thickening with Modified Starch..................................................4·30 Broths ...................................................................................2·304–305 Thickening Cold Liquids ...............................................................4·46 Infused Liquids .............................................................................2·310 Thickening Hot Liquids .................................................................4·47 Lowering pH .................................................................................2·314 Making Milks and Creams .............................................................4·56 Adding Flavor with Alcohol .........................................................2·317 Edible Films ....................................................................................4·60 Using Essences and Extracts in Cooking ....................................2·325 Cooking Whole Eggs ......................................................................4·78 Extracts ..........................................................................................2·326 Pickled and Preserved Eggs ...........................................................4·82 Infused Fats ...................................................................................2·329 Separated Egg Gels .........................................................................4·85 Jus .........................................................................................2·344–345 Blended Egg Gels ............................................................................4·92 Consommé ...........................................................................2·374–375 Smoking Dairy and Eggs ..............................................................4·100 Vegetable and Fruit Purees...........................................................2·425 Protein Curds ................................................................................4·104 Freeze-Drying ...............................................................................2·451 Gelling with Transglutaminase (Activa) .....................................4·116 Tartares ............................................................................................3·63 Cold Gels ..............................................................................4·140–141 Cooking Tender Meats Sous Vide .................................................3·96 Firm Coating Gels ........................................................................4·151 Cooking Tender Red Poultry Sous Vide .......................................3·99 Hot Gels ........................................................................................4·160 Cooking Tender White Poultry Sous Vide ...................................3·99 Hot Fruit Gels ...............................................................................4·165 Cooking Fish Sous Vide ...............................................................3·102 Methylcellulose Gels ....................................................................4·171 Cooking Tender Shellfish Sous Vide ...........................................3·103 Fluid Gels ......................................................................................4·177 Cooking Tough Poultry ................................................................3·108 Spherification ................................................................................4·187 Cooking Tough Shellfish ..............................................................3·108 Constructed Cheeses ....................................................................4·223 Cooking Tough Cuts ....................................................................3·109 Airs, Bubbles, and Froths .............................................................4·264 Cooking Tough Offal Sous Vide ..................................................3·146 Light Foams...................................................................................4·270 Cooking Tender Organ Meats Sous Vide ....................................3·146 Thick, Fine-Textured Foams ...............................................4·278–279 Brines .............................................................................................3·168 Set Foams .............................................................................4·288–289 Wet Cures ......................................................................................3·169 Puffed Snacks ................................................................................4·302 Dry Rubs .......................................................................................3·169 Brining ...........................................................................................3·172 Curing ............................................................................................3·172 ST TEGIES TABLES Smoking Meats and Seafood ........................................................3·210 Cooking in CVap Ovens and Combi Ovens ......................2·170–171 Burgers ...........................................................................................3·234 Using a Microwave Oven .............................................................2·185 Coarse-Ground Sausages ....................................................3·236–237 Sous Vide Cooking Strategies .............................................2·204–205 Emulsion-Style Sausages .....................................................3·238–239 Water Bath Strategies for Cooking Sous Vide.............................2·244 Fermented Sausages .............................................................3·244–245 Cooling Sous Vide ........................................................................2·255 Gas-Ripened Fruit ........................................................................3·285 Freezing Sous Vide .......................................................................2·259 Cooking Fruits Sous Vide Until Tender ......................................3·288 Thawing Sous Vide .......................................................................2·263 Cooking Vegetables Sous Vide Until Tender ..............................3·289 Searing After Sous Vide .......................................................2·270–275 Cooking Fruits or Vegetables Sous Vide for Purees ...................3·290 Juicing ..................................................................................2·336–337 Cooking Fruits Sous Vide in Sugar Syrup Until Tender ............3·291 Thickening Sauces, Jus, and Glazes .............................................2·346 Cooking Vegetables Sous Vide with Fat Until Tender ...............3·292 Filtering Liquids and Clarifying Consommés ...........................2·352 Warming Vegetables Sous Vide ....................................................3·292 Concentrating ...............................................................................2·379 Blanching Sous Vide .....................................................................3·293 Grinding, Milling, and Pureeing .................................................2·400 Potato Purees ................................................................................3·297 Drying ...........................................................................................2·430 Pressure-Cooking Plant Foods ....................................................3·300 Cooking with Liquid Nitrogen ....................................................2·459 Risotto ...........................................................................................3·305 Rendering Fats ..............................................................................3·145 Microwaving Vegetables ...............................................................3·311 Marinating .....................................................................................3·192 Naked Frying.................................................................................3·320 Making Emulsions ...............................................................4·208–209 Fried Fruit and Vegetable Chips ..................................................3·328 Creating Foams ....................................................................4·258–260 Batters ............................................................................................3·333 Preservation ..................................................................................3·348 Heat-Treated Fruit ........................................................................3·359 Smoked Plant Foods .....................................................................3·362 Dehydration ..................................................................................3·366 Freeze-Drying Plant Foods ..........................................................3·372 Pasta Doughs .................................................................................3·381 Compressing or Impregnating Produce ......................................3·390 Page references of the form 4·381 refer to volume 4 , page 381 INDEX LV ModCui-VOL5 INDEX.indd 55 3/22/11 10:56:30 AM STEPBYSTEP PROCEDURES HOW TO Wash Your