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This table, derived from Hervé This', Molecular
Gastronomy: Exploring the Science of Flavor, pg. 310 (2006, Columbia
University Press), shows our progress in experimenting. While we're unlikely to
try everything, this is a guide for inspiration when all else fails.
 I'm still building the chart, so
it's by no means complete.
| |
First Cooking Method |
| Technique |
Contact with Solid |
Simmer-ing Water |
Boiling Water |
Warm, Dry Air |
Hot, Dry Air |
Humid Air |
Oil |
Infra-red |
Micro-wave |
Acid-ifica-tion |
| Contact with Solid |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
| Simmering Water |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
19 |
20 |
| Boiling Water |
21 |
22 |
23 |
24 |
25 |
26 |
27 |
28 |
29 |
30 |
| Warm, Dry Air |
31 |
32 |
33 |
34 |
35 |
36 |
37 |
38 |
39 |
40 |
| Hot, Dry Air |
41 |
42 |
43 |
44 |
45 |
46 |
47 |
48 |
49 |
50 |
| Humid Air |
51 |
52 |
53 |
54 |
55 |
56 |
57 |
58 |
59 |
60 |
| Oil |
61 |
62 |
63 |
64 |
65 |
66 |
67 |
68 |
69 |
70 |
| Infrared |
71 |
72 |
73 |
74 |
75 |
67 |
77 |
78 |
79 |
80 |
| Microwave |
81 |
82 |
83 |
84 |
85 |
86 |
87 |
88 |
89 |
90 |
| Acidification |
91 |
92 |
93 |
94 |
95 |
96 |
97 |
98 |
99 |
100 |
In the above table:
- green means the combination is in regular use in our kitchen;
- red means that the combination has been tried without success;
- grey means that the combination has not been explored;
- yellow means that the combination has been tried with moderate success but
is not a part of normal use
- white means that the combination is being planned
No matter what, the experiments are a whole lot of fun, and everyone wins.
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