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The Kitchen Answer Book: Answers to All of Your Kitchen and Cooking Questions
Limited preview - 2002
Other editions - View all
acid animal bacteria baking powder bone bread brown butter calories carbohydrates carbon cause cells cheese chemical cholesterol coffee cold color connective tissue contains cooking cool cream curdle custard deep-frying dish dough egg whites egg yolks electric emulsifying emulsion enzymes fat content fish flavor flesh food's freezer freezing fruit gelatin give glass heat hollandaise hollandaise sauce ingredients kitchen knife lactic acid lactose layer lemon juice less liquid lobster London broil meat meat's melt metal microorganisms milk minutes mixture moisture Mornay sauce myoglobin oven overcook pectin percent potatoes processors protein quickly recipe refrigerator roast room temperature salt sauce scorching shell simmer slice smoke point souffle stainless steel starch steak steam stored sugar surface tablespoons taste teaspoon tender texture thickening tomatoes ture vegetables vinegar vitamins water molecules whipped white wheat flour wine yeast