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Recetas Sous Vide: Técnicas simples para cocinar Sous Vide en casa rico y saludable

Autor: Oliver Clark

Número de Páginas: 122

¿Sabes lo que sucede cuando la ciencia y el amor por la comida y la cocina se unen? Aquí encontrarás la respuesta. Este libro único te ayudará a crear muchos momentos extraordinarios compartidos con tus seres queridos, ya que eres un nuevo héroe de la cocina. Cocinar en casa es más fácil de lo que puedes imaginar y también es más saludable y más barato. Si eres nuevo en Sous Vide y te preguntas por dónde empezar, esta colección de recetas contiene las respuestas. Además de ser únicas y deliciosas, estas recetas promueven una dieta bien balanceada para la salud, así como también la cocina casera, que siempre es una buena idea. Las recetas de esta colección incluyen grasas buenas, verduras frescas, buenas proteínas animales, menos grasa, etc. Además de los ingredientes y las instrucciones, cada receta contiene el tiempo estimado de preparación y cocción, el valor nutricional se descompone en proteínas, carbohidratos y grasas y una serie de porciones

The Everything Guide to Cooking Sous Vide

Autor: Steve Cylka

Número de Páginas: 288

Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

Cuisson sous vide à basse température

Autor: Christian Dubois

Número de Páginas: 0

Principles of Modified-Atmosphere and Sous Vide Product Packaging

Autor: Jeffrey M. Farber , Karen Dodds

Número de Páginas: 478

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

Raffinage du pétrole (Le). Tome 2. Procédés de séparation

Autor: Jean-pierre Wauquier

Número de Páginas: 698

Thermodynamique et analyse des transferts de matière sont les disciplines de base que doit maîtriser l’ingénieur pour appréhender les procédés de séparation. Ensuite, la maîtrise des procédés implique un double choix : technique (distillation extractive, extraction, absorption, percolation, adsorption, cristallisation...) et technologique (mélangeurs-décanteurs, colonnes de différents types, centrifugeuses, membranes). Outre la description détaillée des processus conventionnels de séparation utilisés en raffinage, ce tome réserve une place importante aux perspectives de développement, qu’il s’agisse du perfectionnement des techniques existantes ou de l’introduction à de nouvelles technologies ou de procédés de séparation encore peu pratiqués. Table des matières : 1. Principes fondamentaux des opérations de séparation. 2. Thermodynamique : les équilibres entre phases. 3. Transfert de matière et efficacité des opérations de séparation. 4. Distillation, absorption et stripping. 5. Distillation, absorption et stripping dans l’industrie pétrolière. 6. Extraction liquide-liquide. 7. Extraction dans l’industrie pétrolière. 8....

Cooking for Geeks

Autor: Jeff Potter

Número de Páginas: 435

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using...

La cuisine sous vide

Autor: Georges Pralus

Número de Páginas: 447

Carburants et moteurs. Tome 1

Autor: Jean-claude Guibet

Número de Páginas: 496

Cet ouvrage en deux tomes décrit de façon détaillée, avec le sens critique nécessaire, les réalisations technologiques en service ou en cours de développement pour produire des carburants de haute qualité et les utiliser de façon optimale sur tous les types de moteurs thermiques équipant voitures, camions, avions et navires. Les défis imposés par les objectifs d’agrément et de confort d’utilisation, de protection de l’environnement et de réduction de la consommation d’énergie fossile sont analysés de façon rigoureuse et impartiale, en s’appuyant sur la compétence et l’expérience des chercheurs de l’Institut Français du Pétrole. Tous les types de carburants sont examinés : essences, gazole, gaz de pétrole liquéfiés, gaz naturel, biocarburants, fuels lourds, produits à usages spéciaux, etc. Les situations spécifiques à chaque région du monde (Etats-Unis, Europe, Japon, pays en cours de développement) sont comparées et commentées en fonction des différents contextes énergétiques, technico-économiques et politiques. L’ouvrage se veut ainsi scientifique mais attrayant, exhaustif et solidement structuré, objectif et lucidement...

High-Temperature Processing of Food Products

Autor: Seid Mahdi Jafari

Número de Páginas: 350

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. - Explores the operations and equipment necessary for high-temperature processing of different food products - Covers various alternatives for high-temperature processing...

Novel Food Processing Technologies

Autor: Gustavo V. Barbosa-canovas , Maria S. Tapia , M. Pilar Cano

Número de Páginas: 716

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Innovative Technologies in Seafood Processing

Autor: Yesim Ozogul

Número de Páginas: 271

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it...

Fonderie Moulage L'acier: Cas Pratiques

Número de Páginas: 16

Encyclopedia of Food Microbiology

Autor: Carl A. Batt

Número de Páginas: 3243

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to...

Cooking With Technology: Smart Appliances That Simplify Meals

Autor: Prisca J Okatta

Número de Páginas: 67

Welcome to the future of cooking. In *Cooking With Technology: Smart Appliances That Simplify Meals*, readers are introduced to the world of smart kitchens, where innovation meets culinary creativity. This book serves as a guide for both tech-savvy cooks and beginners who want to integrate cutting-edge tools into their cooking routines. The book begins by demystifying the concept of smart appliances, from voice-activated assistants to multifunctional gadgets like smart ovens and sous vide machines. Each chapter explores a different aspect of the tech-driven kitchen, including meal-planning apps, energy-efficient devices, and AI-powered recipe creation. What sets this book apart is its focus on how technology can enhance, rather than replace, traditional cooking skills. Through engaging narratives and practical advice, *Cooking With Technology* shows readers how to leverage these tools to save time, reduce waste, and create restaurant-quality meals at home.

Tom Press Magazine été 2017 n°18

Autor: Tom Press

Número de Páginas: 44

Tom Press Magazine - été 2017 La passion du Fait Maison Dans ce numéro : Vin - Cidre : broyage, foulage, bouchons... Conservation : déshydratation, lacto-fermentation, boucanage Récolte du Miel Gibier : le sanglier Dossier : VERT comme une TOMATE !

C'est décidé, je batch cook végé !

Autor: Sandra Thomann , Fabrice Veigas

Número de Páginas: 144

Savourer de bons petits plats sains et végétariens au quotidien, sans passer toutes vos soirées aux fourneaux, c’est possible ! Que vous soyez végétarien ou que vous souhaitiez simplement réduire votre consommation de viande, adopter le batch cooking vous permettra d’équilibrer vos repas sur la semaine, sans vous lasser et tout en gagnant un temps précieux ! Sandra vous propose dans ce livre 8 semaines de menus conçus au fil des saisons, et vous livre tous ses conseils pratiques pour une organisation et une alimentation au top ! Choisissez votre menu, faites vos courses en fonction et réservez-vous 2 ou 3 heures le dimanche pour préparer tous les plats de la semaine en suivant les recettes en pas à pas : il ne vous restera plus qu’à les assembler et les réchauffer les soirs venus.

Tom Press Magazine automne n°30

Autor: Tom Press

Número de Páginas: 44

Tom Press Magazine automne 2021 La passion du Fait Maison Tom Press Magazine automne 2021 N°30 Dans ce numéro : Dossier : le "Béret de Robert" saucisson sans peau, Wüsthof coutellerie d'excellence, comment conserver le basilic, dossier : pain au levain maison... Editorial magazine : Dossier : Le pain au levain p.4 Comment conserver le basilic p.10 Wûsthof, l’excellence en matière de coutellerie p.14 Le « Béret de Robert », saucisson sans peau p.16 Le sous vide au quotidien p.20 La matelote, la recette traditionnelle des pêcheurs p.25 Poire du jardin au sirop p.28 Les instruments de mesure p. 32 Forges & Jardins, tout pour la coupe du bois p.36 Nos offres 100 ans p.38

Tom Press Guide

Autor: Tom Press , Tom Press éditions

Número de Páginas: 40

Sommaire : Jus de pomme Vinification Saucisson de Lyon Deshydrateur Pâte de fruits Saumon fumé Tournebroche Asperges en bocaux Crème de marrons Sous vide

Smoky Secrets

Autor: Barrett Williams , Chatgpt

Número de Páginas: 128

### Smoky Secrets Unlock the Mysteries of Culinary Smoke Crafting Dive into the rich history, unparalleled flavors, and advanced techniques of smoking, curing, and dehydrating foods with "Smoky Secrets." This comprehensive eBook is your ultimate guide to mastering the ancient art of preservation and culinary craftsmanship. Whether you're a novice eager to explore new food techniques or a seasoned home cook aiming to refine your skills, "Smoky Secrets" offers invaluable insight and practical guidance. #### Unveil the World of Culinary Smoke Start your journey with an introduction to the fascinating world of culinary smoke, from its historical roots to the science that makes it magical. Discover the distinct flavors of different woods and learn to set up your own home smoking station for both hot and cold smoking. #### Master Traditional Techniques - **Hot Smoking** Equip yourself with the essential tools and techniques needed to prepare and smoke meats to perfection. Explore delectable recipes that bring out the best in smoked foods. - **Cold Smoking** Learn the subtleties of cold smoking, safe practices, and innovative techniques, complete with exclusive recipes tailored for this...

Principles and Applications of Modified Atmosphere Packaging of Foods

Autor: B. Blakistone

Número de Páginas: 306

Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a...

Handbook of Food Safety Engineering

Autor: Da-wen Sun

Número de Páginas: 875

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

The Ultimate Guide to Steak: Techniques, Recipes, and Expert Tips

Autor: Gordon Arlington

Número de Páginas: 212

This comprehensive guide to steak covers everything from understanding different types and cuts of steak, to mastering cooking techniques such as grilling, pan-searing, roasting, and sous vide. It includes tips on selecting the right steak, handling and storing meat, as well as a variety of international steak recipes. The book also addresses steak safety and common cooking pitfalls.

Flames of Flavor

Autor: Barrett Williams , Chatgpt

Número de Páginas: 90

Step into the warm embrace of tradition and dive into the sizzling world of wood-fired cooking with "Flames of Flavor," the ultimate eBook that ignites the passion of culinary aficionados and novices alike. Unravel the art of transforming simple ingredients into aromatic masterpieces through the robust character of fire and wood. Embark on a journey that traces the origins of this ancient cooking method in "Discovering the Wood-Fired Oven," where history conspires with modernity, bringing timeless techniques to your very own backyard. With "Flames of Flavor," you're not just curating recipes, you're cultivating an experience rich in heritage and savory splendor. Experience the heart of wood-fired cooking in "The Science of Heat." Here, you will understand conduction, convection, and radiation not as abstract concepts, but as practical tools to wield the wild dance of flames. Master the intricacies of temperature control and optimize the combustion of different wood types to elevate your culinary craft. Embrace the meticulous joy of setup and selection with "Setting Up Your Wood-Fired Oven" and refine your skill in "Wood Selection and Preparation." Every aspect of your environment...

New Aspects of Meat Quality

Autor: Peter P. Purslow

Número de Páginas: 746

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section...

Dictionary of Electronics

Número de Páginas: 545

The special interest in electronics all over the world is due to its decisive role in the scien tific and technical progress now taking place in all fields of modern technology. Electronics also plays a decisive role in the development of science, providing as it does the technical basis for various scientific experiments. The role of electronics in the development of the world's culture also deserves a special mention. That is why it is hoped that the English-German French-Dutch-Russian Dictionary of Electronics, which contains some 9.000 entries and is jointly published by Kluwer Technische Boeken, B.V. (Deventer, Holland) and Ruski Yazyk Publishers (Moscow, USSR) will be favourably received. In accordance with existing international tradition, the term «electronics» covers several fields known in Soviet classification as elec tronics proper, radio engineering, and wire communication. The entries included in this dictionary have been selected in accordance with the international understanding of the term «electronics». One of the main difficulties encountered by the compilers was that although according to some calculations the number of terms used in special literature on...

Microbial Safety of Minimally Processed Foods

Autor: Vijay K. Juneja , John S. Novak , Gerald M. Sapers

Número de Páginas: 358

While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.

Catering

Autor: Bruce Mattel , The Culinary Institute Of America (cia)

Número de Páginas: 322

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation. Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs

Boundless Kitchen

Autor: Ben Greenfield

Número de Páginas: 177

Biohacking meets molecular gastronomy in an all-new cookbook from the author of the Wall Street Journal bestseller Boundless, with 48 inspired recipes for longevity, health, and great eating. Ben Greenfield has been named America's top personal trainer by one prominent industry group, listed as one of the 100 most influential people in health and fitness by another, and—most important of all—acclaimed by the legions of fans and followers who love how he pushes the boundaries of wellness science. A certified nutritionist and New York Times best-selling author, dedicated biohacker and self-experimenter, and wildly creative cook, Ben brings his "mad scientist chef" approach right into your kitchen in this all-new cookbook. Readers will discover unconventional kitchen tools and tactics, ingredients both familiar and fringe (such as organ meats and colostrum), and detailed guidance for making food that boosts brain and body health, doesn’t taste like cardboard, and is incredibly fun to create. Within these pages, you'll find: A fresh take on "blue zones" and other principles of clean eating Recipes for plants, meats, fermented foods, drinks, and desserts—from Carrot Cake...

Restaurateur

Autor: Journaux Officiels

Número de Páginas: 211

Objectifs du guide Les organisations professionnelles du secteur de la restauration commerciale - CPIH, Synhorcat et UMIH - ont décidé d’aider les entreprises à répondre aux exigences réglementaires en rédigeant, avec l’aide de la Confédération Générale de l’Alimentation en Détail (CGAD), un guide de bonnes pratiques d’hygiène et d’application de la méthode HACCP (Hazard Analysis Critical Control Point ou Analyse des dangers, points critiques pour leur maîtrise). Ce guide tient compte des contraintes des entreprises liées à leur activité. La réglementation européenne en matière d’hygiène des aliments développe le principe selon lequel chaque entreprise a une responsabilité active dans la maîtrise de la sécurité des aliments qu’elle commercialise et impose la mise en œuvre d’une démarche HACCP. Le professionnel qui applique les recommandations de ce guide et s’en approprie le principe, répond ainsi aux exigences réglementaires de sécurité des aliments. Le Guide de Bonnes Pratiques d’Hygiène est un document : - élaboré par des professionnels pour des professionnels, - d’application volontaire, - qui fait office également de...

Tom Press Magazine automne n°36

Autor: Tom Press

Número de Páginas: 46

Tom Press Magazine automne 2023 La passion du Fait Maison Tom Press Magazine printemps 2023 n°36 Dans ce numéro : - Faites votre jus de pomme ! p.5 - Le tour de France des terroirs : Les petits farcis…ça sent bon le sud p.11 - Joints en caoutchouc : sans eux, pas d’étanchéité p.14 - Machine à pâtes Atlas 150 : Marcato p.16 - Confiture, marmelade et gelée Découvrez les nuances fruitées p.18 - Fish Grill, Du poisson grillé en toute simplicité p.22 - Conserver sans transformer p.24 - Les petits secrets des bouteilles p.28 - Fabrication française artisanale des mèches soufrées p.32 - Cèpes et châtaigne, préservez les saveurs automnales p.34 - Pâté de sanglier par Christophe p. 36 - Qu’est ce que le compostage ? p. 40 - Bibliothèque de saison p. 42

Transformation carnée à la ferme

Autor: Pascal Couvez

Número de Páginas: 250

Décrit les différentes étapes qui vont de l'abattage de l'animal d'élevage à la conservation des produits transformés pour les proposer à la vente. Les process sont détaillés, les matériels adaptés sont décrits, les éventuels défauts sont diagnostiqués avec des propositions pour y remédier.

Food Processing Technology

Autor: P.j. Fellows

Número de Páginas: 806

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated...

Food Chemistry in Small Bites

Autor: Patricia B O'hara

Número de Páginas: 259

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don’t naturally mix are forced to do so. With informative, full-color renderings and a hands-on lab section, the book encourages students to think like scientists while preparing delicious dishes. Readers will formulate hypotheses as to why certain foods taste hot despite being at room temperature, why milk separates into curds and whey when lemon is added, and other ordinary but chemically complex phenomena. This book also importantly challenges readers to think critically about the future of food in the face of a warming planet.

The Molecular Kitchen

Autor: Barrett Williams , Chatgpt

Número de Páginas: 109

Dive into the extraordinary world of culinary innovation with "The Molecular Kitchen," your ultimate guide to mastering modernist cuisine. This captivating eBook invites you to explore the fascinating intersection of gastronomy and science, offering a transformative approach to cooking that's both artful and precise. Begin your journey with an introduction to the pioneers of molecular gastronomy, where you'll discover the origins and scientific foundations that have revolutionized contemporary cooking. From here, delve into the essentials of the molecular kitchen. Uncover insights into the latest tools, indispensable ingredients, and critical safety measures that will elevate your culinary repertoire. Unlock the magic of gels, foams, emulsions, and spherification with in-depth chapters dedicated to these groundbreaking techniques. You’ll learn about the chemistry behind these methods, the ingredients that make them possible, and the step-by-step processes to achieve spectacular results. For those intrigued by the precision of sous-vide cooking, discover the science, equipment, and recipes that harness the power of low-temperature cooking for unparalleled taste and texture....

Beef

Autor: Lorna Piatti-farnell

Número de Páginas: 146

Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in common. But while the answer to the question, “Where’s the beef?” may be, “everywhere,” links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous meat. Arguing that beef farming, cooking, and eating is found in virtually every country, Beef delves into the social, cultural, and economic factors that have shaped the production and consumption of beef throughout history. Lorna Piatti-Farnell shows how the class status of beef has changed over time, revealing that the meat that was once the main component in everyday stews is today showcased in elaborate dishes by five-star chefs. She considers the place beef has occupied in art, literature, and historical cookbooks, while also paying attention to the ethical issues in beef production and contemplating its future. Featuring images of beef in art and cuisine and palate-pleasing recipes from around the world, Beef will appeal to the taste buds of amateur grillers and iron chefs alike.

Principles and Applications of Modified Atmosphere Packaging of Foods

Autor: R. T. Parry

Número de Páginas: 317

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Handbook of Molecular Gastronomy

Autor: Róisín Burke , Alan Kelly , Christophe Lavelle , Hervé This Vo Kientza

Número de Páginas: 895

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues...

Encyclopedia of Business ideas

Autor: Mansoor Muallim

Número de Páginas: 14745

(Content updated) Agri-Tools Manufacturing 1. Market Overview: The Agri-Tools Manufacturing industry is a vital part of the agriculture sector, providing essential equipment and machinery to support farming operations. Growth is driven by the increasing demand for advanced and efficient farming tools to meet the rising global food production requirements. 2. Market Segmentation: The Agri-Tools Manufacturing market can be segmented into several key categories: a. Hand Tools: • Basic manual tools used for tasks like planting, weeding, and harvesting. b. Farm Machinery: • Larger equipment such as tractors, Plows, and combines used for field cultivation and crop management. c. Irrigation Equipment: • Tools and systems for efficient water management and irrigation. d. Harvesting Tools: • Machinery and hand tools for crop harvesting and post-harvest processing. e. Precision Agriculture Tools: • High-tech equipment including GPS-guided machinery and drones for precision farming. f. Animal Husbandry Equipment: • Tools for livestock management and animal husbandry practices. 3. Regional Analysis: The adoption of Agri-Tools varies across regions: a. North America: • A mature...

Spécial Cuisine 2014

Autor: Tom Press

Número de Páginas: 40

Spécial Cuisine 2014 du magazine de Tom Press - De la terre à la table. A découvrir dans ce numéro : Les matières de cuisson Bien cuire à la broche Découvrez les bacs gastro Les pâtisseries de nos régions Conservez sous-vide Dossier : Châtaignes