Pinch of Culinary Science
-10%
portes grátis
Pinch of Culinary Science
Boiling an Egg Inside Out and Other Kitchen Tales
Hopia, Anu Inkeri; Fooladi, Erik Cyrus
Taylor & Francis Ltd
06/2019
235
Dura
Inglês
9781138611306
15 a 20 dias
576
Descrição não disponível.
The real thing? Chemistry and psychology of an apple pie. Boiling an egg inside out. Cooking mussels with acid or not. Sausage engineering. Mustard - fiercely yours. The potatoes that refused to become tender. Gravlax and salt - can salt climb upwards? The physics of cooking (I): Heat - on heat when cooking. The physics of cooking (II): Heat in the skillet. The physics of cooking (III): Tempering the meat. The physics of cooking (IV): Cooking pits. Wine in cooking (I): White. Wine in cooking (II): Red. The role of salt when cooking pasta. How do we taste food? What is "good tasting food"?. Salt and flavours. Claim: "You should be very careful in handling the cake hot out from the oven as it will collapse easily." The porridge feud - who was right in 1860s Norway. Doing the dishes.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Played Back;Food chemistry;Sugar Foam;culinary transformations;MIT Student;food culture;Thermostat Controlled Water Bath;cooking explained through food science;Egg White Solution;molecular gastronomy;Pectin Methylesterase;chemical reactions;Powerful Foam;chemical reaction;Minutes Incubation Time;chemistry;Foam Group;wine;Sea Water;tradition;Al Dente;sausage;Cooking Pit;physics;Black Mustard Seeds;history;Meat Stock;food science;Mustard Powder;Energy Source;food;Gluten Network;flavour;Egg White Foam;culinary transformation;Glutenin Molecules;cooking;Durum Wheat;culinary science;Pungent Compounds;craftsman explanation;Egg White;cooking recipes;Sponge Cake;cooking myths;Dry Wine
The real thing? Chemistry and psychology of an apple pie. Boiling an egg inside out. Cooking mussels with acid or not. Sausage engineering. Mustard - fiercely yours. The potatoes that refused to become tender. Gravlax and salt - can salt climb upwards? The physics of cooking (I): Heat - on heat when cooking. The physics of cooking (II): Heat in the skillet. The physics of cooking (III): Tempering the meat. The physics of cooking (IV): Cooking pits. Wine in cooking (I): White. Wine in cooking (II): Red. The role of salt when cooking pasta. How do we taste food? What is "good tasting food"?. Salt and flavours. Claim: "You should be very careful in handling the cake hot out from the oven as it will collapse easily." The porridge feud - who was right in 1860s Norway. Doing the dishes.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Played Back;Food chemistry;Sugar Foam;culinary transformations;MIT Student;food culture;Thermostat Controlled Water Bath;cooking explained through food science;Egg White Solution;molecular gastronomy;Pectin Methylesterase;chemical reactions;Powerful Foam;chemical reaction;Minutes Incubation Time;chemistry;Foam Group;wine;Sea Water;tradition;Al Dente;sausage;Cooking Pit;physics;Black Mustard Seeds;history;Meat Stock;food science;Mustard Powder;Energy Source;food;Gluten Network;flavour;Egg White Foam;culinary transformation;Glutenin Molecules;cooking;Durum Wheat;culinary science;Pungent Compounds;craftsman explanation;Egg White;cooking recipes;Sponge Cake;cooking myths;Dry Wine
