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Culinary Reactions: The Everyday Chemistry of Cooking

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Description

When you might be cooking, you are a chemist! Each and every time you follow or modify a recipe, you might be experimenting with acids and bases, emulsions and suspensions, gels and foams. On your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life at the same time as suppressing harmful bacteria and fungi. And unlike in a laboratory, you’ll eat your experiments to ensure your hypotheses. 

In Culinary Reactions, writer 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 impact how high bread rises? Why is whipped cream made with nitrous oxide quite 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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