Textural References?

[bigchef]

Any online references listing ingredients textures?

[raybeezbabee]

I'm not sure what you're looking for. You just need to cook in enough kitchens and taste as much food as you can. If you don't immediately know the textures of foods and how to create those textures in various product, you just need to work under more chefs with a greater knowledge of product.

[Panaderia Canadiense]

There's also the issue of texture being almost as personal as flavour is - to wit: for some, okra is a slimy icky mess, and for others it's silky ambrosia....

[chefhenry]

Likewise, not sure what you are after. There is the online reference built and maintained by Martin Lersch(sp?) @ khymos.org called textures, but that is dealing specifically with hydrocolloids and the different textures one can achieve. That may be of help to you, then again, even if it's not what you are looking for it is an interesting book(let).

[nickrey]

For it to be effective, you'd have to have a matrix of ingredient x cooking technique x time x temperature. Sounds complex.

[David A. Goldfarb]

Look up the work of Alina Szczesniak, who pioneered the quantitative description and study of the texture of food as a scientist for General Foods. Don't ask me to explain it, but I know that in the world of industrial food science, this is actually a well established area of study.

Edited November 15, 2011 by David A. Goldfarb (log)

[dhiggy cox]

I have an old, rare book on this (it's all in French) and it's excellent. I could translate the valuable bits and put them online. Unfortunately, I do not know how to put things online with websites and such.