Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)

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    Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
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    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 kit...

    Details

    ITEM#: 13531638

    Simon Field is the author of Why There’s 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 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 gel

    · Lemonade with Chameleon Eggs—an acid indicator

    Specs

    ISBN 9781569767061
    Genre SCIENCE / Chemistry / General
    Format Paperback
    Pages 238
    Publisher Date 2011-11-01 00:00:00.0
    Publisher Chicago Review Pr
    Copyright Year 2012
    Height 9.25 in
    Wdth 5.75 in
    Thickness 0.75 in
    Unit weight 0.95 lb
    Language English
    Subtitle The Everyday Chemistry of Cooking
    Audience General/trade
    Authors Field, Simon Quellen

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