Notes on Taste and Technology

Current Food Theories

Should meals cooked at low temperatures be salted at finish? This depends on the texture desired and if using enzymes to cause autolysis or tissue breakdown. A quick jaunt shows that calpain and cathepsin the two major enzymes for breaking down meat at low temperatures are inhibited by NaCl. My …

Kotosoupa Avgolemono

What follows is a rough draft for four servings of Kotosoupa Avgolemono or chicken lemon soup which is a traditional greek soup using egg as a thickener. I skew westward with browning and prepared chicken pieces so keep that in mind. Ingredients 1 small yellow onion, cut into eighths 16 oz …

Asian Cabbage Salad

Ingredients  1/2 head green cabbage 1.5 teaspoons salt 2 tablespoons sautéed onions or raw scallions 1.5 teaspoon crunchy garlic 1.5 tablespoons olive oil 2 tablespoons rice vinegar .5 teaspoon black pepper .25 teaspoon MSG Cabbage prep Quarter, core, and cut cabbage into fine ribbons. In a large bowl massage salt …