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Cocinología: La ciencia de cocinar
¡Utiliza la ciencia y cocina como un chef! Descubre que no hace falta marinar la carne toda la noche, que tener en remojo las especias las hace más aromáticas, que los frutas secos se tuestan mejor en el microondas y que la sal te ayuda a lograr huevos escalfados perfectos. Lleva tu afición a un nivel superior y dale un giro a tu forma de cocinar.
256 pages, Hardcover
First published January 1, 2017
466 people are currently reading
3532 people want to read
About the author
Stuart Farrimond
11 books89 followersStuart Farrimond was a British science communicator, food scientist for BBC's Inside the Factory, best-selling Sunday Times science author, and a brain tumor researcher.
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Displaying 1 - 30 of 129 reviews
October 16, 2017
“My aim is for you, the reader to understand more of the science of food and cooking, to help lift the lid on your creativity.” Dr. Stuart Farrimond
Success, Dr. Farrimond, you have indeed hit your target for this reader. What a superb, easy to follow reference on the science of food. This relatable resource provides answers to over 150 culinary questions, a plethora of tips and includes simple diagrams. Chapters cover a wide spectrum of food and factors such as taste/flavors, kitchen essentials, cooking processes and techniques on even the latest trends like sous vide. The photography is stunning.
The author has stirred my creative juices. I became fascinated with the science of food thanks to Alton Brown and his Eat My Science tour and this book caught my eye. So glad I got my hands on it. I feel more confident in experimenting with my new knowledge and am convinced this book will become a staple in my kitchen like my old favorite, The Wellness Encyclopedia of Food and Nutrition, that I purchased in the 90’s and still reference to this day.
Success, Dr. Farrimond, you have indeed hit your target for this reader. What a superb, easy to follow reference on the science of food. This relatable resource provides answers to over 150 culinary questions, a plethora of tips and includes simple diagrams. Chapters cover a wide spectrum of food and factors such as taste/flavors, kitchen essentials, cooking processes and techniques on even the latest trends like sous vide. The photography is stunning.
The author has stirred my creative juices. I became fascinated with the science of food thanks to Alton Brown and his Eat My Science tour and this book caught my eye. So glad I got my hands on it. I feel more confident in experimenting with my new knowledge and am convinced this book will become a staple in my kitchen like my old favorite, The Wellness Encyclopedia of Food and Nutrition, that I purchased in the 90’s and still reference to this day.
August 25, 2017
ScienceThrillers review:
I love science. I love food. And even if I don’t “love” to cook, I cook a lot, and I love to do it well. So call me the ideal audience for Dorling Kindersley (DK) Publishing’s new book The Science of Cooking: Every question answered to give you the edge, written by British sci-comm polymath Dr. Stuart Farrimond.
I’ve been a fan of DK Books since my kids were young, when every trip to the public library sent us home with at least one of this British publisher’s beautiful, content-rich books. You want to flip through a DK book, with the gorgeous photographic page layouts. Content is secondary to the images, delivered in small nibbles rather than lengthy passages. These are not textbooks.
Farrimond’s Science of Cooking fits this mold, though with more text than many of DK’s children’s books. This food book is a feast for the eyes. Food photography, infographics, and diagrams are a delight to look at. I read an ebook version and desperately wished I was holding the print copy. Page designs are varied and often span a full spread across the spine of the book. Content is structured by food category. There are chapters on kitchen tools; meat/poultry; fish/seafood; eggs/dairy; rice/grains/pasta; vegetables/fruits/nuts/seeds; herbs/spices/oils/flavorings; baking/sweet things.
Information is largely conveyed as answers to interesting questions and “culinary conundrums, drawing on the latest research to give meaningful and practical answers.” In other words, you won’t find recipes per se in this book, but you’ll find useful information with mildly scientific explanations as rationale. Call it applied trivia. “Does adding salt to water make vegetables cook faster?” “How do I cook fish to have crispy skin?” “Why exactly is quinoa so special?” (I’m totally going to try this: “Quinoa can be popped like popcorn if you dry roast it, turning it into a crunchy topping for soups and breakfast cereals.”) Did you know that leaving mushrooms in the sun increases their content of vitamin D?
I enjoyed reading this book cover-to-cover and it prompted me to make a couple of concrete changes in my cooking (for example, I bought peanut oil for high-heat stirfry, something I did not use previously). By itself, the section on eggs is worth buying the book.
Any review of a book called The Science of Cooking should make at least some comparison to the gold standard in this category, Harold McGee’s On Food and Cooking. While both of these books cover the same subject area, they do not compete with each other. McGee’s book is a 900-page tome with an occasional black-and-white illustration and encyclopedic coverage. (McGee has two pages of text just on unheated preparations of fish. You won’t find kinilaw in the DK book.) Farrimond’s version is more fun, more digestible, more applied, and of course more photogenic. My only complaint in comparison is that Farrimond’s book targets a general audience and often simplifies the actual science in its explanations. McGee is less afraid of alienating the non-technical reader.
The only problem with The Science of Cooking is niche. It’s really a cross-genre book that doesn’t fit cleanly into any one bookstore shelf category. It’s a science book, but not hard science or narrative nonfiction. It’s a cookbook, but doesn’t have traditional recipes. It’s a tome of beautiful photography, but lacks the heft of a coffee table book. Personally I’d file it under how-to: Science of Cooking is practical and illustrative.
DK’s The Science of Cooking by Dr. Stuart Farrimond is a visually appealing food book that answers practical questions with a scientific rationale for why cooks should do what they do. Home chefs are guaranteed to find at least one useful gem that they can apply to their everyday shopping and food preparation. A lovely gift for the amateur cook with a scientific bent. –ScienceThrillers.com
About the Author:
Dr. Stuart Farrimond is a science and medical writer, presenter and educator. As a trained medical doctor and qualified teacher, he passionately communicates science and health sciences; seeking to inspire and engage others about these topics which are all too easily seen as stuffy and irrelevant. Learn more about his many sci-comm activities at StuartFarrimond.com.
Thank you Netgalley and publisher for providing free advance e-copy of this book for possible review.
I love science. I love food. And even if I don’t “love” to cook, I cook a lot, and I love to do it well. So call me the ideal audience for Dorling Kindersley (DK) Publishing’s new book The Science of Cooking: Every question answered to give you the edge, written by British sci-comm polymath Dr. Stuart Farrimond.
I’ve been a fan of DK Books since my kids were young, when every trip to the public library sent us home with at least one of this British publisher’s beautiful, content-rich books. You want to flip through a DK book, with the gorgeous photographic page layouts. Content is secondary to the images, delivered in small nibbles rather than lengthy passages. These are not textbooks.
Farrimond’s Science of Cooking fits this mold, though with more text than many of DK’s children’s books. This food book is a feast for the eyes. Food photography, infographics, and diagrams are a delight to look at. I read an ebook version and desperately wished I was holding the print copy. Page designs are varied and often span a full spread across the spine of the book. Content is structured by food category. There are chapters on kitchen tools; meat/poultry; fish/seafood; eggs/dairy; rice/grains/pasta; vegetables/fruits/nuts/seeds; herbs/spices/oils/flavorings; baking/sweet things.
Information is largely conveyed as answers to interesting questions and “culinary conundrums, drawing on the latest research to give meaningful and practical answers.” In other words, you won’t find recipes per se in this book, but you’ll find useful information with mildly scientific explanations as rationale. Call it applied trivia. “Does adding salt to water make vegetables cook faster?” “How do I cook fish to have crispy skin?” “Why exactly is quinoa so special?” (I’m totally going to try this: “Quinoa can be popped like popcorn if you dry roast it, turning it into a crunchy topping for soups and breakfast cereals.”) Did you know that leaving mushrooms in the sun increases their content of vitamin D?
I enjoyed reading this book cover-to-cover and it prompted me to make a couple of concrete changes in my cooking (for example, I bought peanut oil for high-heat stirfry, something I did not use previously). By itself, the section on eggs is worth buying the book.
Any review of a book called The Science of Cooking should make at least some comparison to the gold standard in this category, Harold McGee’s On Food and Cooking. While both of these books cover the same subject area, they do not compete with each other. McGee’s book is a 900-page tome with an occasional black-and-white illustration and encyclopedic coverage. (McGee has two pages of text just on unheated preparations of fish. You won’t find kinilaw in the DK book.) Farrimond’s version is more fun, more digestible, more applied, and of course more photogenic. My only complaint in comparison is that Farrimond’s book targets a general audience and often simplifies the actual science in its explanations. McGee is less afraid of alienating the non-technical reader.
The only problem with The Science of Cooking is niche. It’s really a cross-genre book that doesn’t fit cleanly into any one bookstore shelf category. It’s a science book, but not hard science or narrative nonfiction. It’s a cookbook, but doesn’t have traditional recipes. It’s a tome of beautiful photography, but lacks the heft of a coffee table book. Personally I’d file it under how-to: Science of Cooking is practical and illustrative.
DK’s The Science of Cooking by Dr. Stuart Farrimond is a visually appealing food book that answers practical questions with a scientific rationale for why cooks should do what they do. Home chefs are guaranteed to find at least one useful gem that they can apply to their everyday shopping and food preparation. A lovely gift for the amateur cook with a scientific bent. –ScienceThrillers.com
About the Author:
Dr. Stuart Farrimond is a science and medical writer, presenter and educator. As a trained medical doctor and qualified teacher, he passionately communicates science and health sciences; seeking to inspire and engage others about these topics which are all too easily seen as stuffy and irrelevant. Learn more about his many sci-comm activities at StuartFarrimond.com.
Thank you Netgalley and publisher for providing free advance e-copy of this book for possible review.
December 29, 2023
It has good presentation, although the black text against coloured paper on some pages makes it hard to read unless you are in very good light.
The book also does a poor job of giving its sources, and can sometimes give advice without telling you the reasoning behind the advice. Buy a masher with round rather than wavy holes. Why? It doesn't say.
The lack of sources and the occasional failure to show how a conclusion was reached does undermine the books apparent premise: a "Scientific" approach to cooking.
The book also does a poor job of giving its sources, and can sometimes give advice without telling you the reasoning behind the advice. Buy a masher with round rather than wavy holes. Why? It doesn't say.
The lack of sources and the occasional failure to show how a conclusion was reached does undermine the books apparent premise: a "Scientific" approach to cooking.
January 18, 2018
The Science of Cooking is a super cool book that any food and cooking lover will enjoy adding to their kitchen. I am an avid cook and baker so I was very excited to read this book. It takes you "behind the scenes", so to speak, of food and cooking and answers every question you can think of pertaining to cooking. The format is colorful and engaging, with tons of color photos and infographics. It's in an easy-to-read Q&A style that makes it easy to flip to the info you're looking for quickly. Highly recommended for any foodie.
June 4, 2025
This would be lovely in a waiting room. Colorful, interesting at a glance.
But... it's not *useful*. To be clear, the content would be useful if presented in a different structure. Unfortunately, this feels like a compilation of [beautiful] magazine clippings rather than an organized walkthrough of the science of cooking.
But... it's not *useful*. To be clear, the content would be useful if presented in a different structure. Unfortunately, this feels like a compilation of [beautiful] magazine clippings rather than an organized walkthrough of the science of cooking.
October 3, 2017
This is the cookbook I've been looking for! So much information, packaged in a beautifully presented format.
I'm still a novice in the kitchen, but I always cook better when I understand why things happen. This book has a wide range of tips and useful info.
I'm still a novice in the kitchen, but I always cook better when I understand why things happen. This book has a wide range of tips and useful info.
August 6, 2020
If you like the science behind cooking, you're gonna enjoy this.
Many months ago, I was watching a TED talk in which Nathan Myhrvold introduced his «Modernist Cuisine» series and talked about the scientific approach in them. Curious to know more, I picked the one that Stuart Farrimond wrote and I believed was a shorter and easier journey to go through.
At first, there are some essential guides to "Knives, Pots & Pans and Utensils" that give general information about them.
Next, there are six major parts: "Meat, Sea food, Eggs & Dairy, Rice & Grains, Herbs & Spices" and "Baking & Pastries" as the last one. In each one, you'll read about some methods of cooking (such as Grilling, Sous Vide, Pan-frying and etc.) And have some «In Focus» parts that is a quick review to essential and fundamental information of the subject.
There are lots of "Myth busters" parts that try to fight with common wrong beliefs. This book gives you a pair of glasses that magnify simple scientific facts in your everyday cooking. There are lots of aha moments while reading it as you encounter with the science of what you saw in your childhood or what you recently did while making a dish.
You can also learn some tricks and methods of cooking. I tried some and found them easy to use.
Many months ago, I was watching a TED talk in which Nathan Myhrvold introduced his «Modernist Cuisine» series and talked about the scientific approach in them. Curious to know more, I picked the one that Stuart Farrimond wrote and I believed was a shorter and easier journey to go through.
At first, there are some essential guides to "Knives, Pots & Pans and Utensils" that give general information about them.
Next, there are six major parts: "Meat, Sea food, Eggs & Dairy, Rice & Grains, Herbs & Spices" and "Baking & Pastries" as the last one. In each one, you'll read about some methods of cooking (such as Grilling, Sous Vide, Pan-frying and etc.) And have some «In Focus» parts that is a quick review to essential and fundamental information of the subject.
There are lots of "Myth busters" parts that try to fight with common wrong beliefs. This book gives you a pair of glasses that magnify simple scientific facts in your everyday cooking. There are lots of aha moments while reading it as you encounter with the science of what you saw in your childhood or what you recently did while making a dish.
You can also learn some tricks and methods of cooking. I tried some and found them easy to use.
May 20, 2024
I love good infographics and I love to understand the science behind why some things I cook work and some … definitely do not. To have at my fingertips a book full of both is a delight. Farrimond's beautiful reference is great for novice or experienced cook. It offers clear photos, helpful illustrations, and lots of information. This title covers a vast range of information from basics about taste, flavors, and kitchen essentials to all the aspects of cooking: meat and poultry, fish and seafood, eggs and dairy (including cheese), and more. Are you curious about the process as a popcorn kernel pops? Wonder how does sous-vide works? Or would you like to understand about the cell anatomy as a banana goes from unripe to overripe? Do you want to know the secret behind caramelization? If so _The Science of Cooking_ is for you. This reader and cook believes it's a great gift for anyone curious about the food they cook and eat.
I initially received a copy of this book from NetGalley but it took me years to finally read it and write a review. This review is written thanks to my local public library who had a copy I could borrow.
I initially received a copy of this book from NetGalley but it took me years to finally read it and write a review. This review is written thanks to my local public library who had a copy I could borrow.
November 1, 2021
Probably my expectations were too high or maybe I already read enough books on cooking prior. There is definitely good tips and tricks in this one, but the most frustrating thing that kept me bothering was the thing that drawn to it in the first place - layout and all the visuals. It's a amazing when you skim through it, but I found so hard to read in reality. My eyes where all over the place, some diagrams started from the middle of the page and in unnatural patterns. Some info was repetitive - a summary and then visual representation. Maybe it will be a 4 once I get back to it when I need to skim again to remind myself of some info and I can only hope I will find it quickly. I need a break before I mentally prepare myself for another book of Stuarts 'science of spice'
January 6, 2018
If you love to cook and want to understand the details of 'how' and 'why' then this book is for you! I love Cooks Illustrated, which delves into the actual science of why recipes work they way they do and I suspected this book would be right up my alley! Anyone can get a cookbook for recipes but this book discusses techniques and provides detail information on so many subjects related to cooking. I see this as so much more than a cookbook. If you're new to the kitchen or have been cooking for years, as I have, I think you will learn something new!
July 18, 2019
Probably the best book I've ever read. Although it's structured more like an encyclopedia, I approached it as a novel, reading it from beginning to end in one breath. Will probably re-read it a few more times throughout the years, simply because of its information-density and my inability to memorize it all at once. I highly recommend it to anyone sharing my interest in cooking, nutrition and science.
September 5, 2020
This book is very well laid out - sort of like a good text book. It's full of very interesting facts all gathered together - I have finished it and there are over 30 flagged pages I want to come back to. The guide to cooking steak is one I will come back to. The page on telling if an egg is too old based on it's angle when dropped into water.
December 27, 2019
Nice layout, but there where objectively wrong facts in there which totally ruined it for me, because then I just couldn't trust anything in there anymore.
December 28, 2020
don't know if this improved my cooking, but definitely made constantly hungry while reading :)
January 16, 2020
I'd highly recommend this book to anyone who loves to cook or wants to become a pro in the kitchen. It’s packed with science and practical advice on cooking pretty much everything. However, what is most impressive is the beautiful presentation, which is reminiscent of the nerdy science books I had as a kid. I love it 💛💛💛
March 31, 2019
One of the best DK books I've ever bought. Will definitely recommend this for aspiring cooks and for those who are just curious about cooking.
November 11, 2020
Numbers, charts, microscopic-scale presentations, explanatory sketches. Spherical knowledge and easily understandable.
December 13, 2020
داشتن اصل کتاب از آرزوهامه. تمام اصول آشپزی رو با دلایل علمی و جزییات شرح میده که باعث میشه بتونی بدون ترس جادوگری کنی.
May 8, 2023
DNF. A lot of information but too much for me.
March 6, 2026
Es excelente! Te explica procesos químicos que pasan en los alimentos , lo que te ayuda a entender cómo son las reacciones que se producen y así mejorar tus recetas✨🙌🏻
November 11, 2024
A must-have for anyone interested in cooking. It's quite western cuisine focused, but a must-have nevertheless.
August 9, 2025
it is very good. I learnt lots of things
July 21, 2017
I truly enjoyed this book. I love to cook and also love science so this book spoke to me on multiple levels. This book is perfect for the beginning Chef or experienced foodie. Even if you think you can cook, the explanation of the processes that make our food taste good is fascinating. This book would also be great for the college graduate starting out as it helps to know which equipment is best in broad strokes and also how to use that equipment to make great meals.
July 13, 2017
This is a fantastic book broken down in an easy-to-read manner. The images are beautiful, the graphics of food provide quick information that can actually be remembered (my mind is a sieve at times). The information itself is amazing - "How do we taste" provides myths versus truths, and the author describes why we taste (example: we taste bitter because it triggers a range of potentially harmful natural toxic substances). There are explanations of why some flavors go so well together, descriptions of kitchen essentials and their differences (I was not aware of carbon steel, stainless steel, and ceramic knives and their properties), etc. I'm a bit disappointed that the galley wasn't available in a kindle format, but this is a resource that I need (and anyone interested in cooking!) should have on their shelves.
January 10, 2018
I received this book, for free, in exchange for an honest review.
I am a bit torn on this one. This book is chock full of content, has a beautiful layout and tons of gorgeous pics. I learned a few things, mostly regarding the temperatures in which certain reactions occur (every one should know that 350 is when things burn) which is more than I can saw about most cooking books (and even some science of cooking ones).
On the other hand, the content often seemed more like fun trivia than useful.
To be fair I am currently eating vegetarian and as such I skipped some of the animal content. It is possible that there is more useful information in these sections, but from what I saw I wasn't thrilled.
All in all this an above average learning how to cook book, but not as useful as some I've seen.
I am a bit torn on this one. This book is chock full of content, has a beautiful layout and tons of gorgeous pics. I learned a few things, mostly regarding the temperatures in which certain reactions occur (every one should know that 350 is when things burn) which is more than I can saw about most cooking books (and even some science of cooking ones).
On the other hand, the content often seemed more like fun trivia than useful.
To be fair I am currently eating vegetarian and as such I skipped some of the animal content. It is possible that there is more useful information in these sections, but from what I saw I wasn't thrilled.
All in all this an above average learning how to cook book, but not as useful as some I've seen.
September 18, 2020
This book took me a long way to the road of understanding what really happens when cooking. Understanding the chemical reactions that are at play when cooking and how these lead to different outcomes.
This book didn't introduce "New and Exciting" recipes or anything too drastic. However, I have made small tweaks on how I generally cook and I have gotten great results.
This book didn't introduce "New and Exciting" recipes or anything too drastic. However, I have made small tweaks on how I generally cook and I have gotten great results.
November 24, 2020
Đáng lẽ mình chỉ để 2 sao thôi nhưng vì hình ảnh đẹp nên rate 3 sao. Nhìn chung thì sách không phải quá tệ nhưng không phải là thứ mình cần. Mình nghĩ kiến thứ cuốn sách này cung cấp sẽ phù hợp hơn với các bạn tầm cấp 2, cấp 3, hay những bạn mới tiếp xúc với nấu nướng vì sách cung cấp kiến thức rất rộng, bao trùm gần hết các chủ đề nhưng không đủ sâu. Vì vậy với mình quyển sách này khá vô bổ.
May 21, 2023
Sách đẹp, minh họa đẹp.
Kiến thức trong sách rất dễ hiểu, và rất hữu ích. Chẳng hạn như giờ mới biết là không phải ăn lòng đỏ trứng nhiều là sẽ bị cholesterol cao, thực ra khoai tây không gọt vỏ sẽ tốt hơn, và ớt chuông ba màu thật ra không phải là ba giống khác nhau.
Kiến thức trong sách rất dễ hiểu, và rất hữu ích. Chẳng hạn như giờ mới biết là không phải ăn lòng đỏ trứng nhiều là sẽ bị cholesterol cao, thực ra khoai tây không gọt vỏ sẽ tốt hơn, và ớt chuông ba màu thật ra không phải là ba giống khác nhau.
January 30, 2024
I feel like the author did not go sufficiently in depth into the actual chemistry of cooking. A much better book about the topic is ‘Cooking for Geeks’.
October 13, 2024
Khoa học về nấu ăn ☘️☘️☘️
—
Nấu ăn quả là khoa học và nghệ thuật. Cuốn sách brief sự phối hợp hài các nguyên vật liệu và xử lý các nguyên vật liệu này khi nấu ăn như thế nào cho đúng, bổ dưỡng và ngon. Từ các nguyên liệu như: thịt, cá, hải sản, trứng đến rau củ quả, gia vị. Việc nấu làm thực phẩm dễ tiêu hóa và dễ ăn hơn, trở nên an toàn, giải phóng dưỡng chất và tăng cường hương vị.
1 vài key insights thú vị mình đọc được trong sách:
- Nấu chín rau củ quả không hẳn tốt mà cũng ko phải là xấu. Nấu chín phá hủy các vitamin và chất chống oxy hóa trong một số thực phẩm nhưng lại tăng dinh dưỡng cho một số loại khác, ví dụ cà chua chín có chất chống oxy hóa hiếm lycopene, cà rốt có beta-carotene. Ăn sống tốt: bông cải xanh, cải xoong, tỏi, hành tây, ớt chuông. Ăn chín tốt: cà rốt, bó xôi, bắp cải, cà chua, măng tây. Nên tips là ăn đa dạng các loại rau củ quả chín và sống.
- Sự stress của động vật trước khi bị đánh bắt/ làm thịt sẽ có ảnh hưởng đến chất lượng của thịt. Ví dụ với thịt bò hoặc cá hồi, cá hồi có biển hoặc nước ngọt, với cá hồi biển thì sẽ ngon vì mật độ sợi cơ dày đặc, thịt chắc hơn do phải bơi ngược thủy triều, săn mồi, trốn chạy và có hàm lượng omega-3 tốt hơn. Nhưng cá hồi biển sẽ chịu sự căng thẳng khi bị đánh bắt và vật lộn với lưới, làm axit lactic tích lại trong cơ tạo ra hậu vị kim loại. Còn cá hồi nuôi tuy dưỡng chất không bằng nhưng việc đánh bắt khá hiệu quả, giảm sự phản kháng của cá, cá được thả vào nước lạnh, làm choáng trước khi giết mổ nhanh.
- Ướp thịt: bản chất là để bảo quản thịt nhưng hiện nay thành xốt ướp. Việc thịt ướp với muối có tác dụng đến độ ngon c���a thịt. Ngoài muối, 1 vài nguyên liệu khác để ướp như dầu, chanh, giấm, rượu, đường, rau gia vị và gia vị khô. Riêng với thịt đã xay, ko nên ướp với muối.
- Hàu: không nên ăn vào mùa hè. Mùa hè là mùa của tảo, chất lượng tảo sẽ ảnh hưởng tới độ ngon của hàu và mùa hè là mùa sinh sản của hàu, nên hàu sẽ nhỏ và không ngon bằng.
- Trứng: có thể test độ tươi của trứng cách thả vào nước. Càng mới thì chìm - nằm ngang. Cũ sẽ nổi lên mặt nước. Không nên ăn trứng cũ quá 5 tuần
- Sữa: sữa thô - sữa thanh trùng - sữa tiệt trùng. Thực tế là sữa thô ko an toàn vì nguồn sữa uống trực tiếp + phân của bò ko xa nhau là mấy, 60% khả năng bị đau bụng. Thanh trùng thì thời gian ngắn + nhiệt độ thấp hơn, nhưng giữ được protein trong sữa cao hơn nhưng chỉ bảo quản được 2 ngày. Tiệt trùng thì thời gian cao + nhiệt độ cao hơn, hầu hết các vi sinh vật đã bị tiêu diệt, bảo quản được lâu hơn, có thể bảo quản 6 tháng. Nên sữa tiệt trùng thường phổ biến hơn khi mua.
- Cơm đã nấu bảo quản và ăn như thế nào. Vi khuẩn có thể gây đau bụng sẽ bám trên bề mặt gạo ẩm, dù nấu chín có thể tiêu diệt nhưng không hủy hoại toàn bộ. Nên ăn trong vòng 10-60 phút là ngon nhất. Trong ngày 1, hâm cơm thật nóng, ko hâm nóng quá 1 lần. Còn ngày 2 và ngày 3 chỉ nên làm các món lạnh, không hâm nóng lại. Qua ngày 3 nên bỏ.
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Nấu ăn quả là khoa học và nghệ thuật. Cuốn sách brief sự phối hợp hài các nguyên vật liệu và xử lý các nguyên vật liệu này khi nấu ăn như thế nào cho đúng, bổ dưỡng và ngon. Từ các nguyên liệu như: thịt, cá, hải sản, trứng đến rau củ quả, gia vị. Việc nấu làm thực phẩm dễ tiêu hóa và dễ ăn hơn, trở nên an toàn, giải phóng dưỡng chất và tăng cường hương vị.
1 vài key insights thú vị mình đọc được trong sách:
- Nấu chín rau củ quả không hẳn tốt mà cũng ko phải là xấu. Nấu chín phá hủy các vitamin và chất chống oxy hóa trong một số thực phẩm nhưng lại tăng dinh dưỡng cho một số loại khác, ví dụ cà chua chín có chất chống oxy hóa hiếm lycopene, cà rốt có beta-carotene. Ăn sống tốt: bông cải xanh, cải xoong, tỏi, hành tây, ớt chuông. Ăn chín tốt: cà rốt, bó xôi, bắp cải, cà chua, măng tây. Nên tips là ăn đa dạng các loại rau củ quả chín và sống.
- Sự stress của động vật trước khi bị đánh bắt/ làm thịt sẽ có ảnh hưởng đến chất lượng của thịt. Ví dụ với thịt bò hoặc cá hồi, cá hồi có biển hoặc nước ngọt, với cá hồi biển thì sẽ ngon vì mật độ sợi cơ dày đặc, thịt chắc hơn do phải bơi ngược thủy triều, săn mồi, trốn chạy và có hàm lượng omega-3 tốt hơn. Nhưng cá hồi biển sẽ chịu sự căng thẳng khi bị đánh bắt và vật lộn với lưới, làm axit lactic tích lại trong cơ tạo ra hậu vị kim loại. Còn cá hồi nuôi tuy dưỡng chất không bằng nhưng việc đánh bắt khá hiệu quả, giảm sự phản kháng của cá, cá được thả vào nước lạnh, làm choáng trước khi giết mổ nhanh.
- Ướp thịt: bản chất là để bảo quản thịt nhưng hiện nay thành xốt ướp. Việc thịt ướp với muối có tác dụng đến độ ngon c���a thịt. Ngoài muối, 1 vài nguyên liệu khác để ướp như dầu, chanh, giấm, rượu, đường, rau gia vị và gia vị khô. Riêng với thịt đã xay, ko nên ướp với muối.
- Hàu: không nên ăn vào mùa hè. Mùa hè là mùa của tảo, chất lượng tảo sẽ ảnh hưởng tới độ ngon của hàu và mùa hè là mùa sinh sản của hàu, nên hàu sẽ nhỏ và không ngon bằng.
- Trứng: có thể test độ tươi của trứng cách thả vào nước. Càng mới thì chìm - nằm ngang. Cũ sẽ nổi lên mặt nước. Không nên ăn trứng cũ quá 5 tuần
- Sữa: sữa thô - sữa thanh trùng - sữa tiệt trùng. Thực tế là sữa thô ko an toàn vì nguồn sữa uống trực tiếp + phân của bò ko xa nhau là mấy, 60% khả năng bị đau bụng. Thanh trùng thì thời gian ngắn + nhiệt độ thấp hơn, nhưng giữ được protein trong sữa cao hơn nhưng chỉ bảo quản được 2 ngày. Tiệt trùng thì thời gian cao + nhiệt độ cao hơn, hầu hết các vi sinh vật đã bị tiêu diệt, bảo quản được lâu hơn, có thể bảo quản 6 tháng. Nên sữa tiệt trùng thường phổ biến hơn khi mua.
- Cơm đã nấu bảo quản và ăn như thế nào. Vi khuẩn có thể gây đau bụng sẽ bám trên bề mặt gạo ẩm, dù nấu chín có thể tiêu diệt nhưng không hủy hoại toàn bộ. Nên ăn trong vòng 10-60 phút là ngon nhất. Trong ngày 1, hâm cơm thật nóng, ko hâm nóng quá 1 lần. Còn ngày 2 và ngày 3 chỉ nên làm các món lạnh, không hâm nóng lại. Qua ngày 3 nên bỏ.
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