Vândut de elefant.ro
Cooking isnt just an art, its a science--150 fascinating food facts to make you a better cook Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. Learn food science--how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what youre cooking. Inside 150 Food Science Questions Answered youll find: Can you control garlics intensity by the way you cut it?--Garlics signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked?--Quick processes like flamb eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices?--No, but it does develop delicious flavors through a process called the Maillard reaction. Learn food science and youll be on your way to truly understanding the chemistry of cooking.
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Vânzător: Elefant.ro
Brand: Rockridge Press
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