Culinary Reactions is popular PDF and ePub book, written by Simon Quellen Field in 2011-11-01, it is a fantastic choice for those who relish reading online the Cooking genre. Let's immerse ourselves in this engaging Cooking book by exploring the summary and details provided below. Remember, Culinary Reactions can be Read Online from any device for your convenience.
Culinary Reactions Book PDF Summary
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
Detail Book of Culinary Reactions PDF
- Author : Simon Quellen Field
- Release : 01 November 2011
- Publisher : Chicago Review Press
- ISBN : 9781569769607
- Genre : Cooking
- Total Page : 258 pages
- Language : English
- PDF File Size : 20,5 Mb
If you're still pondering over how to secure a PDF or EPUB version of the book Culinary Reactions by Simon Quellen Field, don't worry! All you have to do is click the 'Get Book' buttons below to kick off your Download or Read Online journey. Just a friendly reminder: we don't upload or host the files ourselves.