Culinary Reactions The Everyday Chemistry of Cooking

Culinary Reactions
  • Engels
  • Paperback
  • 9781569767061
  • Druk: 1
  • november 2011
  • 237 pagina's
Alle productspecificaties

Samenvatting

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!

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Paperback
Druk
1
Verschijningsdatum
november 2011
Afmetingen
Afmeting: 23,5 x 14,6 x 1,9 cm
Aantal pagina's
237 pagina's
Illustraties
Nee

Betrokkenen

Auteur(s)
Simon Quellen Field
Uitgever
Chicago Review Press

EAN

EAN
9781569767061

Overige kenmerken

Extra groot lettertype
Nee
Gewicht
410 g
Studieboek
Ja
Verpakking breedte
151 mm
Verpakking hoogte
19 mm
Verpakking lengte
229 mm

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