(1) Cocinar las patatas en agua con sal durante unos 20 minutos, hasta que estén cocinadas, escurrimos y hacemos un puré, todavía calientes. Añadimos la nata, la mantequilla, las yemas, los quesos, rectificamos la sal, y añadimos pimienta y nuez moscada a gusto. 
Este soufflé tiene historia. Si quieres leerla, aunque sea hacerme un poco de publicidad (y por qué no voy a hacérmela), pasa por aquí, que es donde la cuento. 
Atento a los ingredientes y los tiempos, que son imprescindibles para que salga perfecto.
Necesitamos:
* 100 gramos de queso emmental rallado
* 30 gramos de queso manchego rallado
* 70 gramos de mantequilla
* 40 gramos de harina
* 4 vasitos de leche
* 4 huevos
* una pizca de nuez moscada
* sal
* pimienta
Y lo hacemos así:
Se funden 60 gramos de mantequilla en una cazuela, a la que se agrega la harina y se mezcla bien, con una cuchara de madera, para que no se formen grumos. Cuando esté ligeramente dorada, no dejes que se queme, se incorpora lentamente la leche caliente, sin dejar de remover. Se salpimenta, se aromatiza con nuez moscada recién rallada y se cuece a fuego lento durante unos diez minutos, sin dejar de remover. Ha de quedar una bechamel finísima.
Se retira del fuego y se añade el queso emmental, se mezcla bien y se deja templar.
Se separan las yemas de las claras y se añaden las yemas a la bechamel, que ya no estará caliente, mezclando de nuevo. Las claras se montan a punto de nieve bien firme (puesdes conseguirlo poniendo una pizquita de sal antes de comenzar a batir) y se van añadiendo a la bechamel con queso, con mucho cuidado, poco a poco, con movimientos envolventes para que no se bajen. Este paso es el más delicado, así que procura hacerlo con mucho mimo.
Unta un molde para soufflé con el resto de la mantequilla y espolvoréalo con el queso manchego rallado. Rellénalo con la bechamel que ya está terminada y cuécelo en el horno precalentado a 200º unos treinta minutos; muy importante: no debes abrir el horno durante la cocción.
En cuanto lo apagues, saca el soufflé y sírvelo caliente. Puedes complementarlo con una ensalada.
screen.width-200){ this.height = Math.round(((screen.width-200)/this.width)*this.height); this.width = (screen.width-200); }" border="0">Buscamos la mejor caña de España
Ver mapa más grande
RTVE.es
Colabora con nosotros en el 'mapa de las cañas'. Buscamos la mejor caña de España con vuestra ayuda. Añade en el mapa dónde consideras que se sirve la mejor caña del país, indicando el precio, por qué crees que es la mejor, como es la tapa que la acompaña (si la hay), dirección del bar, etc.
Ready for a Challenge? That’s exactly what losing weight and becoming healthier is—a challenging journey with highs and lows and life-changing rewards. Many of you have been on this journey before and may be wondering: What’s so different about my approach?
The major difference is that I don’t hand you a diet and expect you to completely overhaul your eating and exercise habits overnight. Instead, I’ll guide you through gradual changes that will take off the pounds, and will keep your weight down next year, in 10 years, and even 50 years down the road. I’m not fixated on shedding pounds quickly—instead, I’m focused on helping you find a way of living that will keep you at a healthy weight for life. Hence, the Best Life Diet. This plan, which is available as a book and companion website (TheBestLife.com), offers a three-phased program that takes you through both weight loss and maintenance. As a member of the Challenge, you'll get a plan based on The Best Life Diet, just not as detailed. If you need more support, consider joining TheBestLife.com, which offers a number of benefits, including:
• Extensive menu plans tailored to your specific calorie needs and food preferences
• A comprehensive recipe database
• Interactive food and exercise logs. Enter what you’ve eaten and how much you’ve exercised, and we’ll give you feedback on how you’re doing.
• Support from thousands of members who can offer advice and companionship
• Help from a team of dietitians and exercise experts who will personally answer all your questions
timos en japon: sandwich increíble
The man who unboiled an egg
He can measure the pressure inside a chip and has worked out how to produce 24 litres of mayonnaise from a single egg. Hervé This, France's most famous chemist - and inspiration to Heston Blumenthal - gives Ian Phillips the strangest cooking tips he's ever heard
Guardian Unlimited
Hervé This is on a mission. 'By the time I die, I want cooking to have changed,' he says. In his native France, Hervé This (pronounced 'Tiss') is a star, the country's most famous chemist. He appears on TV and radio, his books are bestsellers, government ministers ring him for advice and there is a travelling exhibition based on his work.
In this country, one of Hervé's biggest fans is Heston Blumenthal, with whom Hervé, 51, has worked on several experiments. 'So much of cooking is mystique,' Blumenthal says. 'That way, it makes chefs look like geniuses. But the more we can explain, the more approachable it becomes. That's how food will move forward and Hervé has turned many things on their head.'
Article continues
His specialism is the science of cooking. For him, every foodstuff is 'a chemical mixture'. 'When aromatic compounds are formed on the surface of a roast,they are the result of a chemical reaction. When mushrooms turn black after being chopped, it is the fruit of a chemical reaction.'
Over the years, his musings on chemical reactions have led to a number of discoveries. He has worked out how to uncook an egg. He has calculated that you can produce 24 litres of mayonnaise with a single yolk. He has invented a Béarnaise sauce by replacing butter with melted chocolate, as well as 'chocolate chantilly' (a form of whipped chocolate prepared in the same way as crème chantilly). He's baked an egg for an hour at 55°C, managing somehow to leave the yolk 'exceptionally smooth and tender'.
Almost 10 years ago, Hervé investigated colloids (substances that are neither completely solid nor liquid, such as emulsions, mousses and gels) and devised a system of formulae based on the dispersion of gases, liquids and solids within each other.
'It can be used to invent an infinite number of dishes,' he claims. He told Pierre Gagnaire, one of France's leading chefs, about his find, and the chef came up with a new recipe called Saint-Jacques 'Faraday' - an emulsion created with scallops, orange-flavoured oil, smoked tea and gelatine. Every month Hervé sends Gagnaire an idea from his lab which the chef incorporates into a recipe. (A collection of them is posted on Gagnaire's website.)
Hervé has taught at the universities of Tours and Montpellier, and has his own laboratory at the venerable Collège de France, which, today, is also the base for all four of France's living Nobel prize winners. One of them, Jean-Marie Lehn, invited Hervé to join his department in 1995. In Hervé's laboratory, there is a cupboard full of chemical compounds such as sulphuric acid, sodium carbonate and Mercurochrome, while the shelves are stacked with things you'd normally associate with the kitchen: bottles of balsamic vinegar and olive oil, pots of mustard and cinnamon, bags of salt and shallots, and a bar of chocolate. There are also piles of notebooks, in which he notes down his experiments, as well as literary sayings and advice he comes across.
'I go through ancient recipe books, preferably from the 18th and 19th centuries, jot down what they have to say and test it,' he says. He says that Madame de Saint-Ange (who wrote the bible of bourgeoise cuisine in 1927) is a mine of sayings, but that much of her advice is incorrect. More exact are Le Livre de Cuisine by Jules Gouffé (first published in 1867) and Auguste Escoffier's Guide Culinaire. 'Some of Escoffier's advice is startlingly sound,' says Hervé. He recommended, for example, that pepper be added to a stock only eight minutes before it is taken off the heat. The explanation, Hervé has discovered, is that further cooking means the more desirable, spicy aromatic molecules volatilise and are replaced by bitter tannins.
'There is no limit to Hervé's curiosity,' says the three-Michelin-starred chef, Antoine Westermann. He arrives at his lab at 7:30am and works non-stop. Once, during his summer holidays, he wrote three books, taking breaks only to play ping-pong with his two sons. For those in the profession, however, he makes himself far more available. 'He doesn't work for financial gain,' says Gagnaire. 'Simply to transmit his knowledge.' According to American Vogue's food critic, Jeffrey Steingarten, Hervé has the tools to do so: 'He's an exciting lecturer. He talks fast and loud, cracks jokes and is quite a showman. He has the audience in the palm of his hand.'
On the morning of our second meeting, Hervé measures the pressure inside a chip. He's aiming to disprove a famous scientific paper which states that oil infiltrates chips during cooking. He heats oil to 168°C, measures a chip, hooks it up to a manometer and plunges it in the oil. Unfortunately, the experiment goes wrong and ends up with the chip falling to the bottom of the pan. He is unconcerned. 'In order to come up with conclusive results, I'll have to carry it out 100 times.'
He then shows me several other experiments. There is a jar full of pears and a few bits of tin. There is a quail's egg that has been standing in vinegar for three years. The acid has attacked its shell and made it translucent. By osmosis, it has swelled up to about four times its original size. Hervé says that it has the same consistency as a hard-boiled egg and could be eaten in a salad.
But what really intrigues me, of course, is exactly how he managed to unboil an egg. He explains that when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.
While the discovery may be fun, it does not have many practical applications (most of us prefer our eggs both cooked and flavoured with salt rather than strange chemicals). Many of his other results, however, can be applied to everyday cooking. He says that adding oil to water while cooking spaghetti does not prevent the different strands from sticking together - unless you use very little water and litres of oil. He advises that, in order for a poached or fried egg white to be evenly cooked, you should sprinkle a little salt around the yolk (it speeds up the cooking of a protein found there, which coagulates less easily than the other proteins in the egg white).
Bienvenido al lugar donde los tubos de ensayo
se juntan con los pucheros: un poco de gastronomía, nutrición,
dietética y tecnología de la alimentación tratado todo desde un punto
de vista divertido.
Experimenta
con los principios científicos en que se basan las distintas labores
culinarias.
¿Cómo funcionan los aparatos que hay
en nuestra cocina?
Conoce los fundamentos de la
alimentación así como de las técnicas empleadas en la cocina.
Powered by ScribeFire.
About the name: Cooking For Engineers
Michael selected the name "Cooking For Engineers" on a whim. He has no idea if it means "To cook for the purposes of providing engineers with food" or "To instruct engineers in the science and art of cooking". He likes the ambiguity, and other people seem to find the name intriguing and even interesting. He regrets that the name can be misread (when in a rush) to be "Cooking Foreigners".
Sauteed Okra with Roasted Red Peppers
Sauteed Okra with Roasted Red Peppers (serves two)Copyright Michael Chu 2004
1 Tbs. oil heat brown saute saute 1/2 jalapeno chile slice 1 shallot mince 1 lb. okra 2 red bell peppers roast peel cut into strips 2 cloves garlic, minced
