Culinary reactions : the everyday chemistry of cooking
(Book)

Book Cover
Published
Chicago, Ill. : Chicago Review Press, c2012.
Format
Book
Status
Port Angeles - Nonfiction (Adult)
664.07 FIELD
1 available

Copies

LocationCall NumberStatusDue Date
Port Angeles - Nonfiction (Adult)664.07 FIELDAvailable
Sequim - Nonfiction (Adult)664.07 FIELDChecked OutApril 2, 2024

Description

Loading Description...

Also in this Series

Checking series information...

More Like This

Loading more titles like this title...

More Details

Published
Chicago, Ill. : Chicago Review Press, c2012.
Physical Desc
xv, 238 pages : ill. ; 23 cm.
Language
English

Notes

General Note
Includes index.
Description
"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"--,Provided by publisher.