Culinary reactions

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 17

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Uiterlijk 4 december in huis

Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and suspensions, gels and foams. This easy-to-follow primer includes recipes that demonstrate the scientifi



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!

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The Science of Cooking

Rating: 5 / 5 | Prijs: € 19.99

Which vegetables should you eat raw how do you make the perfect poached egg and should you keep your eggs in the fridge food scientist dr stuart farrimond answers all these questions and many more like them equipping you with the scientific know how to take your cooking to new levels in the Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Culinary Reactions

Rating: 0 / 5 | Prijs: € 11.99

Exploring the scientific principles behind everyday recipes this informative blend of lab book and cookbook reveals that cooks are actually chemists following or modifying recipes is shown to be an experiment with acids and bases emulsions and suspensions gels and foams this easy to follow prim Direct beschikbaar .. MEER INFO