Name: Culinary Reactions: The Everyday Chemistry of Cooking (en Inglés)
Price: 11.87 USD
Availability: InStock
Rating: 5 (1 reviews)
Author: Field, Simon Quellen
ISBN: 9781569767061

portada Culinary Reactions: The Everyday Chemistry of Cooking (en Inglés)

Formato

Libro Físico

Autor

Simon Quellen Field

Editorial

Chicago Review Press

Tema

food science ; essays ; reference

Año

2011

Idioma

Inglés

N° páginas

288

Encuadernación

Tapa Blanda

Dimensiones

22.8 x 15.4 x 1.5 cm

Peso

0.42 kg.

ISBN13

9781569767061

Categorías

Obras de consulta
Tecnología alimentaria
Cocina: comidas y bebidas

Culinary Reactions: The Everyday Chemistry of Cooking (en Inglés)

Simon Quellen Field (Autor) · Chicago Review Press · Tapa Blanda

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Reseña del libro "Culinary Reactions: The Everyday Chemistry of Cooking (en Inglés)"

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping--a foam; Cherry Dream Cheese--a protein gle; Lemonade with Chameleon Eggs--an acid indicator; and more!