Culinary reactions : the everyday chemistry of 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 micr...

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Bibliographic Details
Main Author: Field, Simon (Author)
Format: Book
Language: English
Published: Chicago, Ill. : Chicago Review Press, c2012
Subjects:
potravinářská chemie
kuchařství
příprava jídel
food chemistry
cookery
meals preparation
populárně-naučné publikace
popular works
ISBN: 9781569767061
Physical Description: xv, 238 s. : il. ; 23 cm

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Table of contents

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245 1 0 |a Culinary reactions :  |b the everyday chemistry of cooking /  |c Simon Quellen Field 
260 |a Chicago, Ill. :  |b Chicago Review Press,  |c c2012 
300 |a xv, 238 s. :  |b il. ;  |c 23 cm 
500 |a Obsahuje rejstřík 
520 |a "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 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), 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"--Resumé vydavatele 
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650 0 9 |a food chemistry  |2 eczenas 
650 0 9 |a cookery  |2 eczenas 
650 0 9 |a meals preparation  |2 eczenas 
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