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Note by Note Cooking
| Content Provider | Scilit |
|---|---|
| Author | Pontif, Michael |
| Copyright Year | 2021 |
| Description | Note-by-note cooking (NbNC) is a way of cooking that uses pure compounds to create dishes. As with molecular cooking in the 1990s, it is a big breakthrough, but of a different kind: where molecular cooking was implementing new tools and techniques imported from the chemistry and physics laboratory, NbNC uses new food ingredients. To be able to create note by note flavours, cooks need a guide to know how to proceed. The base chord contains all the compounds that create what chefs call “the balance” of a dish. The evaluation of the base chord can be done by tasting. The creation of a middle chord is slightly more complex. The middle chord will consist of two types of notes: the main notes that determine the “skeleton” of the flavour and the secondary notes that give nuances. The work on the top chord uses only odorous compounds. Book Name: Handbook of Molecular Gastronomy |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9780429168703-139&type=chapterpdf |
| Ending Page | 845 |
| Page Count | 3 |
| Starting Page | 843 |
| DOI | 10.1201/9780429168703-139 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2021-04-28 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Handbook of Molecular Gastronomy Flavours Compounds Create Note Cooking Base Chord |
| Content Type | Text |
| Resource Type | Chapter |
