Kenney - PLANTLAB

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Scott Winegard. Jessica Oost. Taylor Pond. Carina Barone. Quincy Wilson. Horacio Rivadero.

Veronica Manolizi. David Posnick. Sebastiano Castiglione. Khaled bin Alwaleed.

The cooking techniques and methods presented in this book are the result of the authors experience in working with certain materials and tools. When cooking, care should be taken to use the proper materials and tools. The author and publisher do not assume responsibility for any injury and/or damage to persons or property as a result of the use or misuse of the instructions and techniques contained in this book. First Regan Arts hardcover edition, November 2017. Library of Congress Control Number: 2017937180 ISBN 978-1-68245-088-8 eISBN 978-1-68245-089-5 Cover and interior design by Richard Ljoenes Charlotte.

In plant-based cookery, agar agar is frequently used as a substitute for gelatin to create gels, thicken liquid mixtures (soups, ice cream bases, etc.), and stabilize emulsions. Agar agar is flavorless and colorless. It is available in bar form, powder, and flakes. AJI AMARILLO A bright-orange chili used commonly in Peruvian cuisine. It has a fruity, full-bodied flavor with less kick than other chilies. Aji Amarillo is sold fresh, dry, and as a paste.

BIODYNAMIC Referring to a holistic system of farming that uses only organic, locally sourced materials for fertilizing. Biodynamic famers view the farm as a closed, diversified ecosystem and often base farming activities on lunar cycles. BLANCHING A cooking method used mostly in vegetable cuisine. The vegetable is first placed in boiling water until in reaches the desired doneness (about 15 minutes, depending on the vegetable), then its immediately shocked in ice water to halt cooking. Sometimes vegetables are blanched before they are roasted to expedite the roasting process. HIGH-SPEED BLENDER A small appliance that consists of a pitcher with a nonremovable blade in the bottom, a lid, and a base with a motor.

Blenders typically have between three and nine speeds. They are used in many applications, from emulsifying salad dressings to pulverizing nuts and making green smoothies. CEVICHE Traditionally, ceviche is a seafood dish from South America. Many variations on ceviche exist, depending on region/location, but the basic principle of the dish is seafood cured by the acid in citrus juices (usually lime or lemon). In plant-based ceviches, hearts of palm, avocado, mushrooms, or any other vegetables can be used in place of the fish. The accompanying sauce should be bright, acidic, and flavorful.

COCONUT MEAT/YOUNG COCONUT MEAT The rich, white lining of a coconut. Coconut meat contains many important nutrients, including potassium and medium-chain triglycerides. It can be used in both savory and sweet recipes, ranging from stir-fry to mousse and ice cream. Young coconut meat comes from immature green coconuts, and typically has a softer, creamier consistency than mature coconut meat. COMPRESSING A method that utilizes vacuum-sealing to change the texture and appearance of fruits and vegetables. When in a vacuum chamber, such as a vacuum-sealed bag, the pressure surrounding the fruit or vegetables decreases, causing the cells and structures within to expand and rupture.

When returned to a normal pressure, the fruit or vegetable will have a crisp texture and a translucent appearance, due to the lack to structures to diffuse the light. See . DEHYDRATOR A small appliance that uses a fan to circulate warm air around food, effectively removing the moisture. Some dehydrated food can still be considered raw, as the dehydrator can be set to not exceed 118F. Dehydrators can be used to dry chilies, fruits, and vegetables; make raw breads and crackers; culture cheese; and proof bread at controlled temperatures; among many other uses. 00 is a very finely ground wheat flour that is ideally suited to pizza and pasta-making. 00 is a very finely ground wheat flour that is ideally suited to pizza and pasta-making.

The 00 refers to the milling of the flour, not the protein content, and happens to be the finest grade of Italian flour. In the United States, 00 flour is available in some grocery stores, Italian specialty stores, and through online retailers. If you are unable to find 00 flour, you may substitute all-purpose flour. If the dough is too dry, add a small amount of water. DULSE A red alga, native to the northern coasts of the Pacific and Atlantic Oceans. Dulse has a leathery consistency and red-tinted leaves with short stems.

It is typically dried after harvesting and used to flavor soups and salads, imparting a distinctive mineral flavor to many dishes. EDIBLE FLOWERS Edible flowers can be used as a garnish to elevate the appearance and flavor of many dishes. Borage flowers, calendula, basil blossoms, corn flower, hibiscus, and squash blossoms are commonly used. EMULSIFY To mix two or more liquids that are otherwise immiscible (oil and water). Vinaigrettes, nut milk, and ice cream are examples of emulsions. Typically, agitation (using a whisk or a high-speed blender) is required for an emulsion to form, and stabilizers, such as xanthan gum or agar agar, may keep an emulsion from separating.