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Book Details :
Published on: 2011-11-01
Released on: 2011-11-01
Original language: English

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 fall 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. 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 www.scitoys.com. Becoming a Certified Food Scientist Jessica Gavin How to study and become a Certified Food Scientist (CFS). Exam prep for the Institute of Food Technologists (IFT) credential program for food scientists. About.com Trending in Money Are You Making the Most of Your Health Savings Account? 10 Steps for Finding Your New Job; 7 Lifestyle Changes to Make You a Better Entrepreneur Curious Cook A few weeks ago Evan Kleiman of KCRW's Good Food tweeted me a question from one of her listeners: why did the cooking water for a batch of garden green beans turn pink? Martindale's Calculators On-Line Center: Chemistry Center ... MARTINDALE'S CALCULATORS ON-LINE CENTER CHEMISTRY CENTER CHEMISTRY: E-L (Calculators Applets Spreadsheets and where Applicable includes: Courses Manuals Course Descriptions Reynolds Community College AMERICAN SIGN LANGUAGE [back to top] ASL 100 Orientation to Acquisition of ASL as an Adult 2 cr. Presents a brief introduction to the U.S. Deaf Community focusing on ... Molecular gastronomy - Wikipedia Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Pressure cooking - Wikipedia Pressure cooking is the process of cooking food using water or other cooking liquid in a sealed vessel known as a pressure cooker. As pressure cooking cooks food ... Diploma in Baking and Culinary Science (T44) School of ... Diploma in Baking & Culinary Science (T44) 2017 Planned Intake: 45 JAE 2017 Last Aggregate Score: 14. Future Master Chefs take note. If you dream of creating the ... Sciences - Academic Upgrading - Vancouver Community College General. VCC welcomes applications from Canadian citizens and permanent residents. As Vancouver Community College is a post-secondary institution ... Cooking Issues The International Culinary Center's Tech ... Nixtamalization is the Nahuatl word for the cooking and steeping of corn in alkaline water. The steeping liquor known as nejayote is drained off after the process ...
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