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Sous-vide Cuisine

Se Alle kogebøger
Forfatter   Roca, Joan
Originaltitel
Oprindeligt udgivet i
Original udgivet 2014
Oversættelse
Forlag Montagud editores
Udgivet 2014
Udgave 1
Illustrationer
Sider 256
ISBN 978-84-721-150-8
Bognummer 329
 
Side Opskrifter Opskriftsforfatter
37 """Live"" foods"
167, 173 Adobo
107 Airtight container
59 Albumins
91 Alterations, chemical
99 Alterations, chemical, oxidation
97 Alterations, Maillard reactions
91 Alterations, molecular simplification
101 Alterations, other
101 Alterations, other, volume
173 Alterations, physical
99 Alterations, physiological
101 Alterations, physiological, aroma
99 Alterations, physiological, color
101 Alterations, physiological, Consistency (texture)
101 Alterations, physiological, consistency (texture)
101 Alterations, physiological, flavor
91 Alterations, related to composition
236 Apples with green tea, coffee gelatin and ecualyptus ice cream
101 Aroma
173 Aromatize ingredients or produce aromas
222 Artichokes with scallops, olivbe oil, ginger, soy and honey
27 Atmospheres
139 Autoclaves
17 Bags
19 Bags, cooking
19, 33, 107 Bags, shrink
15 Bags, storage
137 Bain-maries
240 Banana flambé with white chocolate-rum sorbet
29 Bars
37, 158, 160, 162 Biological hazards
49 Blast coolers
177 Bleeding
210 Breast of poulard with mango and black olives
204 Breast of squab with juniper ice cream
145 Brinning
97 Caramelization of foods
93 Carbohydrates
23 Carbon dioxide
238 Catalan crème brûlée with strawberry infusion
93 Cellulose
91 Chemical alterations
173 Chemical properties, to benefit from
139 Chips, temperature recording
228 Clams with beby beans, citrus and warm bergamot mousseline
37, 45, 49, 135, 149, 154, 155 Clostridium botulinum
49 Cold
47 Cold, effects of in different phases of production
49 Cold, equipment
49 Cold, fast cooling
49 Cold, for manipulation
49 Cold, for storage
59, 95, 115 Collagen
99 Color
171 Complementary applications of sous-vide cuisine
177 Complementary applications of sous-vide cuisine for bleeding or dehydration processes
173 Complementary applications of sous-vide cuisine to benefit from chemical properties
177 Complementary applications of sous-vide cuisine to isolate from moisture
171 Complementary applications of sous-vide cuisine to make use of exerted pressure
53 Confit
167 Container
17 Containers, types
131 Cooking and cooling process, the
137 Cooking thermoses
49 Cooling baths
169 Crème Anglaise
167 Customizing our work process
35, 37 Decompression
53, 177 Dehydration
145 Delivery of merchandise
135 Direct burner
171 Distribution method
71 Double cooking
85 Double cooking concept recipe: Foie gras with honey, citrus and vanilla-saffron infused milk
53 Drying/dehydrating
226 Duck with pears and pistachios terrine
135 Equipment, cooking and thermometers
49 Equipment, fast cooling
49 Equipment, manipulation
27 Equipment, sealing
49 Equipment, storage
53, 135 Escabeche
43 Factors that alter foods
92 Fats/lipids
212 Filet mignon with Islay whiskey
151 Fish
101 Flavor
208 Foie gras with amaretto, apricots and their seeds
45 Food safety
23 Gases
30 Gases, adding of
23 Gases, mixture of
29 Gases, programmable system for injection of
25 Gases, use of by ingredient type
19, 23, 35 Gastrovac® system
21, 35 Glass jars
29 Gradual air re-entry
188 Hake with hazelnuts, lemon, cilantro and grenache
230 Hare in hot terrine with beet puree
159, 161, 163 Hazard analysis and critical control points
49 Heat
57 Heat-pressure
93 Heat, effects of
147 Hot preparations
202 Iberico Suckling pig confit and shollots caramelized with orange and clove
63 Immediate consumption
171 Ingredient management
19, 21, 35 Jars
95 Juiciness
39,149 Labeling
35 Liquids, cold
35 Liquids, sealing
206 Loin of lamb with liqorice
61 Long cooking times, indirect cooking
173 Maceration
198 Mackareæ served warm in mild citrus escabeche
97 Maillard reactions
51 MAP
53,173 Marinades
113 Measuring with a temperature probe
152 Meats
57 Microorganisms
29 Microprocessor
131 Mise en place
51 Modified Atmosphere Packaging
59, 177 Moisture
19, 21 Molded containers
192 Monkfish with Romesco breadcrumbs, garlic emulsion and green almonds
23 Nitrogen
93 Nutrients
133 Oils and fats
165 Organizational benefits of sous-vide cuisine
167 Organizational benefits of sous-vide cuisine as a container
171 Organizational benefits of sous-vide cuisine as a method of distribution and improvement of ingredient management
167 Organizational benefits of sous-vide cuisine to customize our work process
167 Organizational benefits of sous-vide cuisine to prepare large quantities for storage
135 Ovens, convection-steam and steam at low temperatures
99 Oxidation
23 Oxygen
107 Oxygen-free atmosphere
51 Packaging, Modified Atmosphere
67, 131 Pasteurization of foods
43 pH
173 Physical alterations
99 Physiological alterations
53 Pickling
214 Pork jol breaded with green peppercorn sanfaina
167 Preparing large quantities for storage
171 Presses
37, 171 Pressure
109 Pressure effect
109 Pressure, cooking sous-vide with the effect of
109 Pressure, cooking sous-vide without the effect of
145 Pretreatment
145 Pretreatment, cold
147 Pretreatment, hot
91, 93 Proteins
115 Proteins, myofibrillar
57,149 Rapid cooling
49 Rapid cooling, equipment
29 Rapid cooling, programmable system for intensity of
113 Rapid cooling, time for
178 Recipes
175 Recipes: Chocolate candies with green tea
81 Recipes: concept recipe for direct cooking: Warm cod with spinach ldiazabal cream, pine nuts and Pedro Ximenez reduction
85 Recipes: concept recipe for double-cooking: Foie gras with honey, citrus and vanilla-saffron infused milk
75 Recipes: concept recipe for indirect cooking: Suckling lamb shoulder with ewe's milk
49 Refrigeration chambers
67 Regeneration
149 Regeneration of ingredients that must be served hot
57 Reheating
105 Roast beef, comparison of cooking
135,137 Roner
196 Sea bass lightly smoked with kefir
19, 29, 31 Sealing
33 Sealing in longer bags
35 Sealing liquids
37 Sealing recommendations
35 Sealing with the Gastrovac® system
29 Sealing, programmable system for intensity of
33 Shrinking shrink bags
194 Skate with pineapple and fennel
190 Smoked salmonserved warm with apple and vanilla oil
53 Smoking
115 Soft ingredients
19, 55,147 Sous-vide cooking
55 Sous-vide cooking characteristics
55, 63, 69 Sous-vide cooking direct
69 Sous-vide cooking direct basic values
69 Sous-vide cooking direct characteristics
81 Sous-vide cooking direct concept recipe: Warm cod with spinach, Idiazabal cream pine nuts and Pedro Ximénez reduction
121, 123 Sous-vide cooking direct cooking temperatures (Table 9, 10, 11)
55, 59, 61, 65 Sous-vide cooking direct indirect
65 Sous-vide cooking direct indirect basic values
65 Sous-vide cooking direct indirect characteristics
67 Sous-vide cooking direct indirect combined cooking
75 Sous-vide cooking direct indirect concept recipe: Suckling lamb shoulder with ewe's milk
125, 127, 129 Sous-vide cooking direct indirect cooking temperatures (Table 12, 13, 14)
67 Sous-vide cooking direct indirect pasteurization
69 Sous-vide cooking direct indirect regeneration
77 Sous-vide cooking direct indirect requirements
69 Sous-vide cooking direct requirements
135 Sous-vide cooking equipment
57 Sous-vide cooking requirements
107 Sous-vide cooking technical fundamentals
133 Sous-vide cooking with or without dominant liquids
57 Sous-vide cooking, advantages
15 Sous-vide cooking, basic definition
141 Sous-vide cuisine
17, 41 Sous-vide storage
43 Sous-vide storage basic rules
49 Sous-vide storage equipment
41 Sous-vide storage shelf life of foods
171 Specific shape, giving a product
216 Squab with roses and strawberries
232 Squid pamentier
143 Stages in the sous-vide work process
149 Storage of foods cooked sous-vide
47 Temperature and vacuum storage
69, 125, 127, 129 Temperature for direct cooking, cooking (exterior)
117 Temperature, comparison of
111 Temperature, excessive
125 Temperature, factors that determine time/temperature values
121, 123, 125,127,129 Temperature, for cooking specific ingredients
67 Temperature, serving
109, 121, 123 Temperature, time/temperature relationship
69, 125, 127, 129 Temperatures for direct cooking at the center of ingredients
65,121,123 Temperatures for indirect cooking at the center of ingredients
65,121,123 Temperatures for indirect cooking, cooking temperature (exterior)
95 Tenderness
220 Terrine of foie gras and quince
224 Terrine of sardines and piquillo peppersm black olive caramel, spring onion vinaigrette
171 Terrines
101 Texture
139 Thermometers
139 Thermometers, cooking
139 Thermometers, for cold-storage and freezer control
139 Thermometers, infrared
35 Thermosealer
113 Time, cooling
115 Time, factors that determine time/temperature values
109 Time, time/temperature relationship
115 Tough ingredients
242 Trésor
29 Vacuometer
27 Vacuum chamber
27 Vacuum pump
15 Vacuum sealing
27 Vacuum sealing, equipment
33, 109 Vacuum sealing, in shrink bags
29 Vacuum sealing, method
145 Vacuum sealing, of an ingredient
31 Vacuum, leaving some residual
31 Vacuum, maximum
155, 157 Vegetables
135 Vinaigrette
93 Vitamins
101 Volume
95 Water

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Alle forfatterens titler:
Sous-vide Cuisine (2014)