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Note by Note Cooking and Note by Note Cuisine
| Content Provider | Scilit |
|---|---|
| Author | Kientza, Hervé This Vo Burke, Róisín M. |
| Copyright Year | 2021 |
| Description | Cooks traditionally make dishes using food ingredients that are primarily derived from plant and animal tissues, but very early in history, fractionation techniques for such materials appeared. Progressively over time, new techniques were introduced in order to fractionate more precisely some plant tissues and prepare extracts such as oil, salt and sugar, which are either pure compounds or mixtures of related compounds. But even before the developments of plant tissue fractionation, Note by Note (NbN) cooking was proposed by H. This as a culinary technique based on the use of pure compounds in order to make dishes. Using this method, any aspects of dishes can be designed: shape, consistency, nutritional properties, colour, odour, taste, trigeminal sensations, temperature and the recent modalities of flavours. For NbN cooking, it is proposed to use only pure compounds, and, of course, these compounds are generally components of traditional ingredients: water, saccharides, amino acids and proteins, particular lipids, polyphenols, and so on. Book Name: Handbook of Molecular Gastronomy |
| Related Links | https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/9780429168703-131&type=chapterpdf |
| Ending Page | 817 |
| Page Count | 9 |
| Starting Page | 809 |
| DOI | 10.1201/9780429168703-131 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2021-04-28 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Handbook of Molecular Gastronomy Integrative and Complementary Medicine Proteins Tissues Ingredients Compounds Cooking Dishes |
| Content Type | Text |
| Resource Type | Chapter |
