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
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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 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

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Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288