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The science of the oven /
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 tran...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
New York :
Columbia University Press,
©2009.
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| Colección: | Arts and traditions of the table.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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 trademark clarity and wit, Herve 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; demystifies the meaning of taste and the making of flavor; 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. --from publisher description. |
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| Notas: | Translated from the French. |
| Descripción Física: | 1 online resource (206 pages) : illustrations |
| Bibliografía: | Includes bibliographical references (pages 191-196) and index. |
| ISBN: | 9780231518543 0231518544 130618147X 9781306181471 |