Categories
Download Culinary Reactions: The Everyday Chemistry of Cooking

Free download Culinary Reactions: The Everyday Chemistry of Cooking

  • Author: Simon Quellen Field
  • Pages: 288
  • Language: English
  • ISBN/ASIN: 1569767068
  • ISBN13: 9781569767061
  • Upload date: 11-05-2017, 15:23
  • Category: Cooking

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.

Download links

Abuse


E-book formats: Culinary Reactions: The Everyday Chemistry of Cooking PDF, ePub, mobi, txt, Culinary Reactions: The Everyday Chemistry of Cooking doc, pdb, djvu, fb2, ibooks, azw3, azw, kf8, rtf

Culinary Reactions: The Everyday Chemistry of Cooking free download for iPhone/iPod/iPad, Android, BlackBerry or PC/MAC. Free download links from: Dropbox.com, Zippyshare.com, Depositfiles.com, Uploading.com, Crocko.com, FileFactory.com

Related eBooks