My apologies but I should have introduced my self earlier just so you understand why I am so dogmatic in finding out the answers to my questions. I teach in a university in the UK and one of the courses I have written is a degree in culinary arts[this course has even been franchised to a French college]; the primary aim of the course is the application and comprehension of food science and obviously your book is essential reading.
My next question is the use of court bouillons; chefs have always argued that the use of vinegar helps to tenderise shell fish and firms up the flesh of fish such as salmon etc as well as contributing flavour.
In the case of shell fish I conducted an experiment of my own and cooked a hard shell crab using boiling water, vinegar and gravy browning[the hypothesis being that if the court bouillon did denature the crabs meat and penetrate a hard shell; this would clearly be evident by a change in the color or the meat] there way no change in the color of the meat. Im not sure if this argument holds true for prawns or shrimps as obviously they have thinner shells Am i correct that the suppostion is another falacy or perhaps the sugar molecules are too large to penetrate.
My thoughts are similar when poaching fish I suppose to the questions of marinades; as far as I can see the court bouillon will only denature the surface of the fish and will not contribute to any flavour or structural change to the centre of the product
Your wisdom would be greatly appreciated
regards
My next question is the use of court bouillons; chefs have always argued that the use of vinegar helps to tenderise shell fish and firms up the flesh of fish such as salmon etc as well as contributing flavour.
In the case of shell fish I conducted an experiment of my own and cooked a hard shell crab using boiling water, vinegar and gravy browning[the hypothesis being that if the court bouillon did denature the crabs meat and penetrate a hard shell; this would clearly be evident by a change in the color or the meat] there way no change in the color of the meat. Im not sure if this argument holds true for prawns or shrimps as obviously they have thinner shells Am i correct that the suppostion is another falacy or perhaps the sugar molecules are too large to penetrate.
My thoughts are similar when poaching fish I suppose to the questions of marinades; as far as I can see the court bouillon will only denature the surface of the fish and will not contribute to any flavour or structural change to the centre of the product
Your wisdom would be greatly appreciated
regards