Culinary Reactions: The Everyday Chemistry of Cooking
"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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added alcohol alkali amino acids amount apple atoms bacteria baking soda beer boiling point bread bubbles butter butterfat buttermilk calcium called calories calories per gram candy carbon dioxide casein cell cheese colloids color cooking cools crystals curds denature dissolve double bond dough egg white electrons emulsion enzymes faster fatty acids flavor flour foam freezing fructose fruit gelatin glucose gluten grape grow H H H H heat hydrogen hydroxide ice cream inches ingredients ions juice liquid loaf long chains Maillard reaction meat melting point milk negatively charged oils and fats oven oxidation oxygen pectin percent polyphenols prevent produce proteins protons pumpkin react recipe rennet result salt sauce simple sugars slice sodium bicarbonate solid solution sourdough starch starter steam stir sucrose syrup tablespoon taste teaspoon temperature trans fat vinegar water molecules water-loving whipped cream wine xanthan gum yeast yogurt