On Food and Cooking

delicate texture. Couscous works best with thin sauces that spread easily over the large surface area ...

provide lightness. The progress of cooking is judged by the position of the dumpling in the pot; when it r ...

absorb moisture and provide gluten to hold it together into a formable dough. Eggs are sometimes add ...

Asian Wheat Noodles and Dumplings Two very different families of noodles are made in Asia. Starch noodles ar ...

at around 2% of the noodle weight, is an important ingredient in Asian noodles. It tightens the gluten networ ...

dough is rested, then rolled out to about 3 mm thick and rested again, then cut into fine noodles. ...

are normally colorless but become yellow in alkaline conditions. The flavones are especially concentrated ...

starch is gelated and contributes to the dough’s cohesiveness. The formed dumplings may be steamed, boile ...

absorb moisture and flavor, thicken puddings and pie fillings, and nowadays to provide chewy “bubbles” ...

The Japanese instant version of Chinese- style noodles, ra-men, was born in1958. They’re manufactured by making ...

(China), rice (Japan), or sweet potato — are prized for several qualities: their clarity and glossy brillian ...

then are drained and held at the ambient temperature or chilled for 12–48 hours before being air-dried. During t ...

light, they’re opaque rather than translucent. Rice noodles are made by soaking high- amylose ric ...

used immediately as wrappers that can be eaten fresh or fried. ...

Chapter 11 Sauces The History of Sauces in Europe Ancient Times The Middle Ages: Refinement and Concentration Early M ...

Proteins The Uniqueness of Gelatin Extracting Gelatin and Flavor from Meats Meat Stocks and Sauces Commercial Meat ...

Starch in Classic French Sauces Gravy Sauces Thickened with Plant Particles: Purees Plant Particles: Coarse and ...

Making and Stabilizing Foams Salt Salt Production Kinds of Salt Salt and the Body Sauces are liquids that ...

root word meaning “salt,” which is the original concentrated flavoring, pure mineral crystals from the ...

condiments, and sometimes artfully intensified flavors of the primary foods themselves, or of other foods, or of the c ...