Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
When youre cooking, youre 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 kit...
Simon Field is the author of Why Theres Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.
When youre cooking, youre 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 Toppinga foam
· Cherry Dream Cheesea protein gel
· Lemonade with Chameleon Eggsan acid indicator
|Genre||SCIENCE / Chemistry / General|
|Publisher Date||2011-11-01 00:00:00.0|
|Publisher||Chicago Review Pr|
|Unit weight||0.95 lb|
|Subtitle||The Everyday Chemistry of Cooking|
|Authors||Field, Simon Quellen|
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