On food and cooking the science and lore of the kitchen ( PDFDrive ) 950

minutes, the particles gather around the center of the bowl in discrete little clouds that slowly change shape.. The clouds mark convection cells, columns in the broth where hot liquid f

minutes, the particles gather around the center of the bowl in discrete little clouds that slowly change shape The clouds mark convection cells, columns in the broth where hot liquid from the bowl bottom rises, is made cooler and so more dense by evaporation at the surface, falls again; is reheated and becomes less dense, rises, and

so on Miso soup enacts at the table the same process that produces towering thunderhead clouds in the summer sky

Making Japanese Soy Sauce

Japanese Soy Sauce Most of the soy sauce

sold in the West is made in Japan or in the Japanese style, which is summarized in the box on p 498 During the initial brief

fermentation, the Aspergillus mold produces

enzymes that will break down wheat starch into sugars, wheat and soy proteins into amino acids, and seed oils into fatty acids Then during the longer main fermentation, these enzymes do their work; yeasts produce alcohol and a range of taste and aroma compounds; and bacteria produce lactic, acetic, and other acids, and yet other aromas Over time, the various enzymes and microbial products also react with each other, the sugars and amino acids forming roasty-smelling pyrazines, acids and alcohols combining to form fruity esters The high-temperature pasteurization develops yet another layer of flavor by encouraging browning reactions between amino acids and sugars The result is

a liquid that’s salty, tart, sweet, savory (from