Culinary Reactions The Everyday Chemistry Of Cooking

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Culinary Reactions

Author : Simon Quellen Field
ISBN : 9781569769607
Genre : Cooking
File Size : 40.6 MB
Format : PDF, Kindle
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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 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"--
Category: Cooking

Food Lit

Author : Melissa Brackney Stoeger
ISBN : 9781598847062
Genre : Cooking
File Size : 66.67 MB
Format : PDF, Kindle
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An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
Category: Cooking

Understanding The Science Of Food

Author : Sharon Croxford
ISBN : 9781000252132
Genre : Medical
File Size : 36.95 MB
Format : PDF, ePub
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Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
Category: Medical

Molecules Microbes And Meals

Author : Alan Kelly
ISBN : 9780190687700
Genre : Science
File Size : 62.37 MB
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The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.
Category: Science

The Science Of The Oven

Author : Hervé This
ISBN : 9780231147064
Genre : Cooking
File Size : 74.64 MB
Format : PDF, ePub, Mobi
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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Category: Cooking

Kitchen Mysteries

Author : Hervé This
ISBN : 9780231141710
Genre : Cooking
File Size : 38.4 MB
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.
Category: Cooking

Learn Science Learn Math Learn To Teach Science And Math Homo Sapiens

ISBN : 9789462091559
Genre : Education
File Size : 32.81 MB
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Dr. Hedy Moscovici’s life on three continents and her battle with ovarian cancer shaped the unique co-learning and participative leadership perspective on science and mathematics education shared in this book. This text has multiple audiences – prospective and practicing teachers wanting to motivate their students to learn, science and mathematics educators mentoring teachers to become transformative intellectuals and critical pedagogues, parents interested in their children’s advancement, and interested policymakers and public wishing to deepen their understanding about learning in general and educational issues in science and mathematics. Two mottos, “I can’t learn from you if you can’t learn from me” and “to teach is to learn twice,” summarize the essence of her message. The spotlight is on the critical interdependence of factors, specifically human ability to construct understanding; necessity of disequilibrium to spark neural rewiring; cognition-emotion (pleasure vs. pain, even science or math phobia) connections; sociocultural context; dilemma created by the absence of a clearly trustworthy “learning meter” for a society valuing objective measurement of quality of learning; human relationships sustained by three R’s (rights, responsibilities, respect); and, heightened awareness of power relationships leading to a spirit of collaboration, recognition of each individual’s strengths and expertise; and critical pedagogy.
Category: Education

Chemistry And Industry

Author :
ISBN : UCSD:31822020318614
Genre : Chemistry, Technical
File Size : 41.8 MB
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Category: Chemistry, Technical

A History Of Cooks And Cooking

Author : Michael Symons
ISBN : UCSC:32106015740308
Genre : Cooking
File Size : 89.36 MB
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This book explores the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians.
Category: Cooking

The Atlantic

Author :
ISBN : STANFORD:36105006967280
Genre : American literature
File Size : 45.86 MB
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Category: American literature

American Dish

Author : Merrill Shindler
ISBN : 1883318106
Genre : Cooking
File Size : 23.81 MB
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Shindler defines the American Kitsch Kitchen in witty text, and shares recipes for American classics throughout the century. From Cobb salad to Caesar, tamale pie to lemon meringue and chicken chop suey to chocolate fondue - teh 100 best. Illustrated throughout.
Category: Cooking

The Christian Advocate

Author :
ISBN : CORNELL:31924089864809
Genre : Methodist Church
File Size : 51.4 MB
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Category: Methodist Church

Library Journal

Author :
ISBN : STANFORD:36105123005113
Genre : Libraries
File Size : 90.37 MB
Format : PDF, Kindle
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Category: Libraries

Chemical Abstracts

Author :
ISBN : UOM:39015057324512
Genre : Chemistry
File Size : 59.38 MB
Format : PDF, Mobi
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Category: Chemistry


Author : Pierre Laszlo
ISBN : 9780231121989
Genre : Cooking
File Size : 81.48 MB
Format : PDF, Docs
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In the tradition of "The Story of Corn" and "Uncommon Grounds" comes a fascinating look at salt, a substance that is a necessity for the body, a treat for the tongue, and a commodity that shaped history. 10 halftones.
Category: Cooking