Search Results for coffee - Narrowed by: Food -- Sensory evaluation.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcoffee$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bSensory$002bevaluation.$002509Food$002b--$002bSensory$002bevaluation.$0026ps$003d300?dt=list2024-05-16T05:23:01ZTexture over taste / Joshua Weissman.ent://SD_ILS/0/SD_ILS:3094822024-05-16T05:23:01Z2024-05-16T05:23:01Zby Weissman, Joshua, author.<br/>Call Number 641.5 WEI<br/>Publication Date 2023<br/>Summary Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, French fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!<br/>Format: Regular print<br/>Molecular gastronomy [electronic resource] : exploring the science of flavorent://SD_ILS/0/SD_ILS:354432024-05-16T05:23:01Z2024-05-16T05:23:01Zby This, Hervé<br/>Call Number 641.5 THI<br/>Publication Date 2012<br/>Summary Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks<br/>Format: Books<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=895208">Click here to view book</a><br/>