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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 |