[PDF DOWNLOAD] Culinary Reactions Free Epub/MOBI/EBooks

Culinary Reactions
By:Simon Quellen Field
Published on 2011-11-01 by Chicago Review Press

[PDF DOWNLOAD] Culinary Reactions Free Epub/MOBI/EBooks

[PDF DOWNLOAD] Culinary Reactions Free Epub/MOBI/EBooks |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|--

[PDF DOWNLOAD] Culinary Reactions Free Epub/MOBI/EBooks

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Book ID of Culinary Reactions's Books is ub5-k97EnKkC, Book which was written bySimon Quellen Fieldhave ETAG "D4W2VoDkZ4I"

Book which was published by Chicago Review Press since 2011-11-01 have ISBNs, ISBN 13 Code is 9781569769607 and ISBN 10 Code is 1569769605

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