Culinary Reactions: The Everyday Chemistry of Cooking


Culinary Reactions: The Everyday Chemistry of Cooking Author Simon Quellen Field
ISBN-10 1569767068
ISBN-13 9781569767061
Year 2011-11-01
Pages 288
Language English
Publisher Chicago Review Press
Download Link Click Here


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 microbes And unlike in a laboratory you can eat your experiments to verify your hypotheses In Culinary Reactions author Simon Field explores the chemistry behind the recipes you follow every day 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 fall 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 and Lemonade with Chameleon Eggs an acid indicator It even shows you how to extract DNA from a Halloween pumpkin You ll never look at your graduated cylinders Bunsen burners and beakers er measuring cups stovetop burners and mixing bowls the same way again 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

Related Books:

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 40.42 MB
Format: PDF
View: 405


Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231508077
Size: 39.60 MB
Format: PDF, Docs
View: 4978


The Science Of The Oven

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231147066
Size: 36.59 MB
Format: PDF
View: 4779


The Science Of Cooking

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1119210321
Size: 21.89 MB
Format: PDF
View: 5785


Chemistry In Your Kitchen

Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 1782623132
Size: 19.84 MB
Format: PDF, ePub
View: 4786


The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153449
Size: 66.62 MB
Format: PDF, ePub
View: 445



Leave a Reply

Your email address will not be published. Required fields are marked *