The Science of Cooking: Every question answered to perfect your cooking

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Penguin, Sep 19, 2017 - Cooking - 256 pages

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.

Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead.

Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

 

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Contents

FOREWORD 8
8
TASTE AND FLAVOR 10
11
KITCHEN ESSENTIALS 20
21
An Essential Guide to KNIVES 22
22
An Essential Guide to POTS AND PANS 24
24
An Essential Guide to UTENSILS 26
26
MEAT AND POULTRY 28
29
MEAT 30
30
RICE GRAINS AND PASTA 126
127
RICE 128
128
The Process of PRESSURE COOKING 134
134
NUTS AND SEEDS 146 The Process of STEAMING 152
147
POTATOES 160
152
The Process of MICROWAVING 164
160
NUTS 174
164
Untitled
174

The Process of GRILLING 44
44
The Process of SLOW COOKING 54
54
FISH AND SEAFOOD 64
65
FISH 66
66
The Process of PANFRYING 76
76
The Process of SOUS VIDE 84
84
EGGS AND DAIRY 92
93
EGGS 94
94
MILK 108
108
CHEESE 120
120
HERBS SPICES OILS AND FLAVORINGS 178
179
HERBS 180
180
CHILES 188
188
OIL AND FAT 194
192
BAKING AND SWEET THINGS 206
207
FLOUR 208
208
The Process of OVEN BAKING 222
222
SUGAR 230
230
CHOCOLATE 236
236
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