On food and cooking the science and lore of the kitchen ( PDFDrive ) 1211

in proteins and phospholipids, egg yolks don’t foam well on their own because they don’t contain enough water Add water and beat and they foam prodigiously but temporarily; heat while beating and the yolk proteins unfold and bond to each other into a thickening, stabilizing network This is how sabayons are made, with the water replaced by a flavorful liquid of some some sort, a broth or juice or puree for example The hot egg-emulsified butter sauces can be made in the style of a sabayon, with the butter folded in gently at the end so as not to pop too many of the foam bubbles (The butter doesn’t need to be beaten in because the foam has created a large surface area over which the butter can spread and stay suspended, much as a vinaigrette is spread over lettuce leaves.) The proteins in aerated yolks thicken around 120ºF/50ºC, and may coagulate and separate if heated much above that, so many cooks prepare sabayons over a pot of hot water rather than over direct stovetop heat Salt The word sauce comes via Latin from anancient root word meaning “salt,” the primordial condiment that was prepared by the earth billions of years before early humans learned to enliven their foods with it Salt is an important flavoring, but also much more than that, and is an ingredient in nearly every preparation described in this book The relevant chapters explain its role in the making of such foods as cheese, cured meats and fish, pickled vegetables, boiled vegetables, soy sauce, and bread Here are a few pages about salt itself The Virtues of Salt Salt is like no other substance we eat Sodium chloride is a simple, inorganic mineral: it comes not from plants or animals or microbes, but from the oceans, and ... Salt The word sauce comes via Latin from anancient root word meaning “salt,” the primordial condiment that was prepared by the earth billions of years before early humans learned to enliven their foods with it... making of such foods as cheese, cured meats and fish, pickled vegetables, boiled vegetables, soy sauce, and bread Here are a few pages about salt itself The Virtues of Salt Salt is like no other... learned to enliven their foods with it Salt is an important flavoring, but also much more than that, and is an ingredient in nearly every preparation described in this book The relevant chapters explain its role in the