What Einstein Told His Cook: Kitchen Science Explained (Google eBook)
"Wolke is Martha Stewart with a PhD."—?American Scientist?"Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."—?Publishers Weekly?
What people are saying - Write a review
We haven't found any reviews in the usual places.
What are all those special salts and tenderizers in the supermarket?
Chapter Three THE FAT OF THE LAND
Chapter Four CHEMICALS IN THE KITCHEN
What do home water filters do? Whats the difference between
Chapter Five TURF AND SURF
Chapter Six FIRE AND ICE
Chapter Seven LIQUID REFRESHMENT
microwave oven? Can the microwaves leak out of the
1⁄2 teaspoon alcohol aluminum amount atoms baking soda boil bottle bowl brown sugar bubbles burner butter caffeine called calories carbon dioxide charcoal chefs chemical chemists chocolate chocolate liquor chopped clams cocoa coffee cold contain cooking cool cork corn cream cream of tartar crystals dish dissolved dough drinks electric energy espresso fatty acids fish flavor ﬂour food irradiation freezer frying glass glutamate grams gravy heat hot water hydrogen ingredients juice kitchen kosher salt label liquid lobster meat melted metal microwave oven milk minutes mixture molasses mushrooms myoglobin olive oil ounce oxidation package pastry percent plastic potato powder produce protein radiation recipe refrigerator remove roast salty sauce sea salt serving shells simmer sodium chloride solanine solid soup spoon starch steam stick sucrose surface sweet syrup tablespoons tartar taste Techspeak temperature there’s things tiny vanilla vapor vegetables vinegar water molecules What’s wine