Comments on: Controlling Water http://www.tastingmenu.com/2007/10/22/controlling-water/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: dana http://www.tastingmenu.com/2007/10/22/controlling-water/comment-page-1/#comment-3976 dana Sun, 04 Nov 2007 17:54:26 +0000 http://www.tastingmenu.com/2007/10/22/controlling-water/#comment-3976 It's true, most "revelations" are really just a big "of course!". And only some of the "powders" are hydrocolloids. Many of them are modified starches and sugars as well. It’s true, most “revelations” are really just a big “of course!”. And only some of the “powders” are hydrocolloids. Many of them are modified starches and sugars as well.

]]> By: chadzilla http://www.tastingmenu.com/2007/10/22/controlling-water/comment-page-1/#comment-3975 chadzilla Sun, 04 Nov 2007 13:52:12 +0000 http://www.tastingmenu.com/2007/10/22/controlling-water/#comment-3975 It is an insightful as well as obvious comment you speak of. Isn't it strange that most revelations come in this form? ... especially when you consider the prefix of the word 'hydro'colloid of which all of these 'powders' you mention are. It is an insightful as well as obvious comment you speak of. Isn’t it strange that most revelations come in this form?
… especially when you consider the prefix of the word ‘hydro’colloid of which all of these ‘powders’ you mention are.

]]> By: lindsey http://www.tastingmenu.com/2007/10/22/controlling-water/comment-page-1/#comment-3884 lindsey Sat, 27 Oct 2007 04:51:49 +0000 http://www.tastingmenu.com/2007/10/22/controlling-water/#comment-3884 What an interesting way of thinking about so many of the actions I do each day at work (and how delicious to be reading this *while* spinning ice cream, I must say)! Thanks for giving me a new way to look at some of those pastry basics. What an interesting way of thinking about so many of the actions I do each day at work (and how delicious to be reading this *while* spinning ice cream, I must say)! Thanks for giving me a new way to look at some of those pastry basics.

]]> By: Erik A Ramberg http://www.tastingmenu.com/2007/10/22/controlling-water/comment-page-1/#comment-3799 Erik A Ramberg Wed, 24 Oct 2007 22:33:53 +0000 http://www.tastingmenu.com/2007/10/22/controlling-water/#comment-3799 Hmm, I can see how this applies greatly to much of pastry cooking, but many more aspects of chemistry are involved with savory cooking...the Maillard reaction to name one. Of course that's important in pastry cooking as well, but not to the same degree. Actually here's one that's mainly used by bakers (in addition to the use in the creation of pasta): the development of long gluten strands... Hmm, I can see how this applies greatly to much of pastry cooking, but many more aspects of chemistry are involved with savory cooking…the Maillard reaction to name one. Of course that’s important in pastry cooking as well, but not to the same degree.

Actually here’s one that’s mainly used by bakers (in addition to the use in the creation of pasta): the development of long gluten strands…

]]> By: Michael Natkin http://www.tastingmenu.com/2007/10/22/controlling-water/comment-page-1/#comment-3798 Michael Natkin Wed, 24 Oct 2007 22:32:37 +0000 http://www.tastingmenu.com/2007/10/22/controlling-water/#comment-3798 And of course on the savory side there is lots of water control too. Whenever you want to brown something, you need to get rid of water first, at least on the surface. But there is that delicate dance of needing to get rid of moisture without overcooking the interior. And oil and water won't mix. A quick example from last night - I wanted to roast some green beans, but wanted to wash them first. Rather than toss them with oil immediately, I put them in the oven still wet first, allowing them to dry on the surface, then tossed with oil and salt a minute or two later. And of course breading is another example of a way to get a crispy dry surface into your fat while preserving water on the inside. And of course on the savory side there is lots of water control too. Whenever you want to brown something, you need to get rid of water first, at least on the surface. But there is that delicate dance of needing to get rid of moisture without overcooking the interior. And oil and water won’t mix. A quick example from last night – I wanted to roast some green beans, but wanted to wash them first. Rather than toss them with oil immediately, I put them in the oven still wet first, allowing them to dry on the surface, then tossed with oil and salt a minute or two later. And of course breading is another example of a way to get a crispy dry surface into your fat while preserving water on the inside.

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