Culinary Reactions : : the Everyday Chemistry of Cooking

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	664.07 Fi	4-week checkout	Due 05-17-2024

Includes index.
"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"-- Provided by publisher.

COMMUNITY REVIEWS

I love the chemistry of cooking! submitted by tbbrown76 on July 5, 2018, 12:27am People think chemistry is all math and science. While that is mostly true, it can also be tasty.
Tom

Culinary Reactions submitted by i'm a blobfish on June 27, 2019, 10:34pm The dishes from this book are easy to prepare and call for easy to find ingredients. There are a lot of recipes to chose from too.