Culinary Reactions

Cooking
Culinary Reactions

Author: Simon Quellen Field

Publisher: Chicago Review Press

ISBN: 9781569769607

Category: Cooking

Page: 288

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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 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 gel &· Lemonade with Chameleon Eggs—an acid indicator
Culinary Reactions
Language: en
Pages: 288

Culinary Reactions

Authors: Simon Quellen Field
Categories: Cooking
Type: BOOK - Published: 2011-11-01 - Publisher: Chicago Review Press

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.
Food Science and the Culinary Arts
Language: en
Pages: 528

Food Science and the Culinary Arts

Authors: Mark Gibson
Categories: Technology & Engineering
Type: BOOK - Published: 2018-01-04 - Publisher: Academic Press

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products.
Gut Reactions
Language: en
Pages: 256

Gut Reactions

Authors: Simon Quellen Field
Categories: Science
Type: BOOK - Published: 2019-01-08 - Publisher: Chicago Review Press

How much do you really know about how the human body works—how it reacts to food, exercise, nutrition, and the environment? While most of us have read about at least one fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the
Culinary Creation
Language: en
Pages: 400

Culinary Creation

Authors: James Morgan
Categories: Business & Economics
Type: BOOK - Published: 2007-06-07 - Publisher: Routledge

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even
Why Is Milk White?
Language: en
Pages: 288

Why Is Milk White?

Authors: Alexa Coelho, Simon Quellen Field
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2013-01-01 - Publisher: Chicago Review Press

When it comes to chemistry, most kids have more questions than answers. Why do you get cavities when you eat too much sugar? How does sun block protect your skin from getting a sunburn? What makes soda so fizzy? And why do you need antifreeze in your car? Teenager Alexa

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