If you think the Double Cooking Matrix was good info, we’re now using triple cooking techniques. Flavours are so way off the chart it’s not funny, and let me tell you, restaurants have become boring. I’ve yet to figure out how to best show this chart, but I will get there. Wish me luck.
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|
|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|
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.
|Twice Cooked Corn Off The Cob|
This is a big warning. Not all lecithin is the same. Health food stores carry some interesting 97% pure soy lecithin. We’re not sure what the remaining 3% is, but you’re pretty much guaranteed that it’s not going to taste very good. The last bit we got hold of smelled like damp chicken feed, which, unfortunately for us, is what we use for kitty litter, and that is not particularly appetizing, to say the least.
Since the previous report, a number of manufacturers are advertising Soy Lecithin with a nutty flavour. Clearly, it’s no longer considered flavour neutral.