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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Hardcover – Illustrated, 20 October 2020
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- Publisher : *Norton agency titles; 1st edition (20 October 2020)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 0393634922
- ISBN-13 : 978-0393634921
- Dimensions : 18.54 x 2.54 x 24.38 cm
- Best Sellers Rank: 39,931 in Books (See Top 100 in Books)
- Customer Reviews:
About the Author
Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.
David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
From the Publisher
Mugaritz Pectinase Apple
5 g pectinase
25 g water
1 red apple
This recipe from Mugaritz uses pectinase to break down the pectin in apples. Since enzymes have very specific targets, only the pectin is broken up. The flavors of the raw apple are preserved. Breaking down the pectin also breaks down its cell walls and exposes the polyphenol oxidase to oxygen, causing browning.
- Poke the apple with a needle 6 or 7 times all over its surface.
- Place the apple in a vacuum bag, add the pectinase dilution, and vacuum-pack to medium pressure.
- Let the pectinase melt the apple for 12 hours in the fridge.
- Open the bag and use a sharp knife to very gently cut the apple into 4 portions.
- Serve each portion with a pinch of salt.
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For professionals and those who are curious to understand how and why food gets cooked.