你好，凯蒂，很抱歉耽搁了。我还没有把它展示给高中的孩子们，但以下是我在研究现代主义烹饪时发现的最有趣的东西伟德国际手机存款
我的书还有其他人跟我说过的。至于购买哪些食材，我只会想出一些你想要向你的班级展示的技巧和菜肴。然后你就知道该买哪些原料来做了。以下是我列出的一些很酷但很简单的菜肴:球面化我认为这是一种非常独特的烹饪方法，和我以前做过的任何事情都不一样。它还有一个好处就是很容易做，不需要任何设备(除了某种搅拌机)，如果你想的话，凝固浴和调味液都可以提前做好。成分:海藻酸钠、乳酸钙或氯化钙。增稠《食物理念》谈到的一件事是用黄原胶和水来展示增稠的工作原理。他们让学生品尝白水，注意白水的味道和舌头的感觉。然后他们加入少量黄原胶，让学生们再次品尝。重复两到三次，加入更多的黄原胶，直到水变得粘稠，像黏液一样。 Ingredients: Xanthan gum Equiptment: Immersion blender Marshmallows I loved making marshmallows for the first time. They're such an ubiquous food but I had no idea how they were made before researching the book. There's also something so interesting to me about taking some sugar, water, and gelatin and whipping it until it makes fluffy marshmallows. Ingredients: Gelatin Equipment: Standing blender with whisk attachment, burner Powdered Oil In retrospect this process makes a lot of sense because adding flour to water makes a paste but I never considered doing it with oil. It's also super easy and all you need is a whisk or fork. Ingredients: Maltodextrin Equipment: Whisk or fork Foams I think foams of all kinds are really cool but I especially like bubbles from an aquarium pump, airs, and thick foams from whipping siphons. All of those are very easy to make as well. Whipped foams with methocel are also pretty interesting too. Gels Gels have some interesting characteristics too. You can combine agar with different amounts of locust bean gum to show the spectrum of brittle to elastic. Making gel noodles is also really neat. I hope this helps give you some ideas, feel free to ask me any questions or clarifications on it. Thanks again and happy cooking (and teaching)! Jason Logsdon Modernist Cooking Made Easy
