Culinary Reactions

Culinary Reactions : The Everyday Chemistry of Cooking


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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"

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  • Paperback | 237 pages
  • 152.4 x 226.06 x 17.78mm | 430.91g
  • Chicago Review Press
  • Chicago, ILUnited States
  • English
  • black & white illustrations
  • 1569767068
  • 9781569767061
  • 52,366

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"A gateway into the science of food." --"Gastronomica"

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About Simon Quellen Field

Simon Field is the author of "Why There s Antifreeze in Your Toothpaste," "Gonzo Gizmos," and "The Return of Gonzo Gizmos," and is the creator of the popular Web site"

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