Pia SnitkjÃ¦r’s thesis onÂ Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine.
Pia SnitkjÃ¦r was the first student in the molecular gastronomy project at the University of Copenhagen to complete her studies. She defended her PhD thesis on Investigations of meat stock from a molecular gastronomy perspective in December last year, and this was also the topic of her presentation at the recent seminar on molecular gastronomy at the University of Copenhagen. Meat stock is typically prepared by boiling meat, bones, vegetables, spices and herbs, and after straining the remaining liquid it is reduced in volume by further boiling. The central question in the thesis was how the reduction affects the flavor and texture of the stock. Cookbooks only specify the concentration factor, but not the time needed to achieve this reduction.
If you’re only interested in the conclusion from a gastronomic perspective the take home message was (more…)