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Culinary Reactions: The Everyday Chemistry…
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Culinary Reactions: The Everyday Chemistry of Cooking (edició 2011)

de Simon Quellen Field (Autor)

MembresRessenyesPopularitatValoració mitjanaConverses
1485145,744 (3.28)No n'hi ha cap
"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"--… (més)
Membre:Golodhion
Títol:Culinary Reactions: The Everyday Chemistry of Cooking
Autors:Simon Quellen Field (Autor)
Informació:Chicago Review Press (2011), Edition: Illustrated, 288 pages
Col·leccions:La teva biblioteca
Valoració:
Etiquetes:No n'hi ha cap

Detalls de l'obra

Culinary Reactions: The Everyday Chemistry of Cooking de Simon Quellen Field

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Es mostren totes 5
Interesting book about chemistry in cooking -- has "real chemistry" plus practical applications (how to substitute certain ingredients, modify sizes, etc.). Probably a bit more on the "introducing chemistry concepts in a fun way" side than "making cooking easier" or "structured presentation of chemistry". Some of it was hard to follow on audiobook (at 2-3x, especially), and would have been easier in a written book (chemical structures, particularly), so I'd probably not go for the audiobook version here. ( )
  octal | Jan 1, 2021 |
La livre est parfois repetitif. Alors que d'habitude je n'aime pas la repetition, ici je prefere ca parce'que on renforce les details scientifique ( )
  bogdanno | Jul 22, 2020 |
I found this book fascinating, and definitely a "keeper", as I'll read it again. However, this book won't be enjoyed by everyone. If you love cooking and are interested in chemistry, this is a book for you. ( )
  geophile | Jan 9, 2019 |
Easy to read ( )
  yamiyoghurt | Jan 29, 2018 |
The everyday chemistry of cooking
  jhawn | Jul 31, 2017 |
Es mostren totes 5
Sense ressenyes | afegeix-hi una ressenya
Has d'iniciar sessió per poder modificar les dades del coneixement compartit.
Si et cal més ajuda, mira la pàgina d'ajuda del coneixement compartit.
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Dedicatòria
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
To Kathleen, my favorite chef
Primeres paraules
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
(introduction) Your mother was a chemist.
(Chapter 1) In science, and especially in chemistry, careful weighing and measuring are important for reproducible results.
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Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
(Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra.)
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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"--

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