Culinary Reactions

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Culinary Reactions The Everyday Chemistry of Cooking

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 1569769605
Identifier : 9781569769607
Release : 2011-11-01
Publisher by : Chicago Review Press
Category : Cooking
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Description : Read Now Culinary Reactions by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. "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"--

Culinary Reactions, Simon Quellen Field, 2012 Culinary Reactions,

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Author by : Chicago review Press, Inc
Languange Used : English, France, Spanish, Italia and chinese
Page : 258
Isbn :
Identifier :
Release : 2012-06-12
Publisher by : Bukupedia
Category : Cooking
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Description : Read Now Culinary Reactions Simon Quellen Field 2012 by Chicago review Press, Inc and you can download with pub, pdf, txt, doc, and more file format with free account. your mother was a chemist. in the kitchen, she experimented with acids and bases, emulsions, suspensions, gels, and foams. she denatured proteins, crystallized compounds, reacted enzymes with substrates, and nurtured desired microbial life while suppressing harmful microbes. in other words, she cooked your dinner. cooking is often about combining ingredients to create something completely different. it involves many chemical and physical changes to the food that the cook carefully controls in order to produce the desired result. this book is about those changes. understanding them might help make you a better cook, but my aim here is mostly to have fun. you can learn a lot of science in the kitchen. but just looking at food in a different way can be fun and enlightening. how many of your favorite foods are foams? bread, cake, whipped cream, marshmallows, ice cream, and meringue—all would be quite different if they didn’t have bubbles of gas in them. what makes some foods foam and others not? what happens when you heat a foam? what is actually going on in the bread that changes it from a sticky, runny dough or batter into a structural element that holds a sandwich together? knowing how things work also helps when you want to make changes to a recipe. what would you have to do if you wanted a harder cookie, or a softer one? what went wrong when you tried to make fudge but got a hard lump of rock in the pan instead? if you don’t want to use an ingredient that’s less than healthy or that you are allergic to, what should you replace it with? what other changes will you have to make? a little while back i made a big batch of ice cream for a group of nobel prize winners and other brilliant scientists at a scientific convention. i brought along a huge 160-liter dewar flask of liquid nitrogen, and we made ice cream. at −321°f (−196°c), the liquid quickly cooled the ingredients to the right temperature. but at the same time, the nitrogen boiled vigorously, making a foam of nitrogen gas (basically air without the oxygen) to whip up the ice cream. instead of a rock-hard chunk of ice, we got something closer to soft-serve—wonderfully smooth, the ice crystals so tiny the tongue mistook them for cream. it is in that spirit that these pages will continue. let’s have fun. let’s play with our food.

Molecular Gastronomy Exploring the Science of Flavor

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Author by : Hervé This
Languange Used : English, France, Spanish, Italia and chinese
Page : 392
Isbn : 0231508077
Identifier : 9780231508070
Release : 2006-01-04
Publisher by : Columbia University Press
Category : Cooking
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Description : Read Now Molecular Gastronomy by Hervé This and you can download with pub, pdf, txt, doc, and more file format with free account. hervé this (pronounced "teess") is an internationally renowned chemist, a popular french television personality, a bestselling cookbook author, a longtime collaborator with the famed french chef pierre gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. bringing the instruments and experimental techniques of the laboratory into the kitchen, this uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. what he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. molecular gastronomy, this's first work to appear in english, is filled with practical tips, provocative suggestions, and penetrating insights. this begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. he goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. looking to the future, hervé this imagines new cooking methods and proposes novel dishes. a chocolate mousse without eggs? a flourless chocolate cake baked in the microwave? molecular gastronomy explains how to make them. this also shows us how to cook perfect french fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Cooking as a Chemical Reaction Culinary Science with Experiments

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Author by : Z. Sibel Ozilgen
Languange Used : English, France, Spanish, Italia and chinese
Page : 299
Isbn : 1466554819
Identifier : 9781466554818
Release : 2014-09-18
Publisher by : CRC Press
Category : Technology & Engineering
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Description : Read Now Cooking As A Chemical Reaction by Z. Sibel Ozilgen and you can download with pub, pdf, txt, doc, and more file format with free account. written at the undergraduate level, cooking as a chemical reaction: culinary science with experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. it is intended for students with limited scientific background who are studying different aspects of food preparation and processing. the text uses experiments and experiences from the kitchen, and other food preparation and processing areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. this textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. the book then explains the science behind their observations. by conducting experiments and using experiences from the kitchen, and other food preparation and processing areas, this textbook engages students in their own learning process. many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. a second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. at the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. the book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. with this book, students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. thus, they will understand how to control these phenomena, allowing them to create new food products, improve the quality and safety of their dishes, improve the culinary presentations of their food, and understand what goes wrong in the kitchen, and other food preparation and processing areas.

Gut Reactions The Science of Weight Gain and Loss

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 256
Isbn : 1641600039
Identifier : 9781641600033
Release : 2019-01-08
Publisher by : Chicago Review Press
Category : Science
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Description : Read Now Gut Reactions by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. how much do you really know about how the human body works—how it reacts to food, exercise, nutrition, and the environment? while most of us have read about at least one fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the united states. gut reactions by chemist simon quellen field shows us how our bodies react to food and the environment, how our brain affects what and how much we eat, and why some diets work for some people but not for others based on genetics, weight history, brain chemistry, environmental cues, and social pressures. it explores how our hormones affect hunger and satiety and interact with the brain and the gut, and it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain that cocaine, heroin, amphetamines, and nicotine do. whether you're looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome is affecting your food cravings, field has a scientific answers for you.

Chemistry in Your Kitchen

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Author by : Matthew Hartings
Languange Used : English, France, Spanish, Italia and chinese
Page : 330
Isbn : 1782623132
Identifier : 9781782623137
Release : 2016-12-29
Publisher by : Royal Society of Chemistry
Category :
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Description : Read Now Chemistry In Your Kitchen by Matthew Hartings and you can download with pub, pdf, txt, doc, and more file format with free account. introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Chemistry of Cooking An Account of what Happens to Food Before, During, and After Cooking

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Author by : A. Coenders
Languange Used : English, France, Spanish, Italia and chinese
Page : 276
Isbn : 9781850702269
Identifier : 1850702268
Release : 1992
Publisher by : Parthenon Publishing
Category : Cooking
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Description : Read Now The Chemistry Of Cooking by A. Coenders and you can download with pub, pdf, txt, doc, and more file format with free account. intended for teachers and students of food technology and also for others who want to gain some idea of what takes place during the preparation of ingredients. in addition, an indication is given of what subsequently takes place in our digestive systems.

Why There's Antifreeze in Your Toothpaste The Chemistry of Household Ingredients

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Author by : Simon Quellen Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 1569766827
Identifier : 9781569766828
Release : 2007-11-01
Publisher by : Chicago Review Press
Category : House & Home
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Description : Read Now Why There S Antifreeze In Your Toothpaste by Simon Quellen Field and you can download with pub, pdf, txt, doc, and more file format with free account. a selection of the scientific american book club explaining why antifreeze is a component of toothpaste and how salt works in shampoo, this fascinating handbook delves into the chemistry of everyday household products. decoding more than 150 cryptic ingredients, the guide explains each component's structural formula, offers synonymous names, and describes its common uses. this informative resource can serve curious readers as a basic primer to commercial chemistry or as an indexed reference for specific compounds found on a product label. grouped according to type, these chemical descriptions will dissolve common misunderstandings and help make consumers more product savvy.

Kinetic Modeling of Reactions In Foods

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Author by : Martinus A.J.S. van Boekel
Languange Used : English, France, Spanish, Italia and chinese
Page : 767
Isbn : 9781420017410
Identifier : 1420017411
Release : 2008-12-18
Publisher by : CRC Press
Category : Technology & Engineering
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Description : Read Now Kinetic Modeling Of Reactions In Foods by Martinus A.J.S. van Boekel and you can download with pub, pdf, txt, doc, and more file format with free account. the level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. authored by an internationally respected food quality expert, kinetic modeling of reactions in foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point of view. illustrating how kinetic modeling can predict and control food quality from farm to fork, this authoritative resource: applies kinetic models using general chemical, physical, and biochemical principles introduces bayesian statistics in kinetic modeling, virtually unchartered territory in the food science field integrates food science, kinetics, and statistics to predict and control food quality attributes using computer models uses real-world examples rather than hypothetical data to illustrate concepts this essential reference is an indispensable guide to understanding all aspects of kinetic food modeling. unlike many other kinetic volumes available, this book opens the door to the many untapped research opportunities in the food science realm where mathematical modeling can be applied.

Ratio The Simple Codes Behind the Craft of Everyday Cooking

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Author by : Michael Ruhlman
Languange Used : English, France, Spanish, Italia and chinese
Page : 272
Isbn : 1416566120
Identifier : 9781416566120
Release : 2009-04-07
Publisher by : Simon and Schuster
Category : Cooking
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Description : Read Now Ratio by Michael Ruhlman and you can download with pub, pdf, txt, doc, and more file format with free account. michael ruhlman’s groundbreaking new york times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. when you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. why spend time sorting through the millions of cookie recipes available in books, magazines, and on the internet? isn’t it easier just to remember 1-2-3? that’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. from there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. replace white sugar with brown for a darker, chewier cookie. add baking powder and/or eggs for a lighter, airier texture. ratios are the starting point from which a thousand variations begin. ratios are the simple proportions of one ingredient to another. biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. this ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. cooking with ratios will unchain you from recipes and set you free. with thirty-three ratios and suggestions for enticing variations, ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. as the culinary world fills up with overly complicated recipes and never-ending ingredient lists, michael ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

BOOM

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Author by : Simon Field
Languange Used : English, France, Spanish, Italia and chinese
Page : 288
Isbn : 9781613738054
Identifier : 1613738056
Release : 2017-07-01
Publisher by : Chicago Review Press
Category : Science
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Description : Read Now Boom by Simon Field and you can download with pub, pdf, txt, doc, and more file format with free account. black powder, the world s first chemical explosive, was originally developed during the tang dynasty in china, in the seventh century. it was a crude mixture at first, but over time chemists discovered the optimum proportion of sulfur, charcoal, and nitrates, as well as the best way to mix them so that the particles of each component were tiny and homogenous, resulting in a complete and powerful reaction. author and chemistry buff simon quellen field takes readers on a decades-long journey through the history of things that go boom, from the early days of black powder to today s modern plastic explosives. not just the who, when, and why, but also the how. how did chinese alchemists come to create black powder? what accidents led to the discovery of high explosives? how do explosives actually work on a molecular scale? and though most people have a vague understanding that dynamite is more powerful than gunpowder, what does it mean to be more powerful? boom! the chemistry and history of explosives goes back to the original papers and patents written by the chemists who invented them, to shed light on their development, to explore the consequences of their use for good and ill, and to give the reader a basic understanding of the chemistry that makes them possible."

The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking

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Author by : Joseph J. Provost
Languange Used : English, France, Spanish, Italia and chinese
Page : 544
Isbn : 1118674200
Identifier : 9781118674208
Release : 2016-05-02
Publisher by : John Wiley & Sons
Category : Science
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Description : Read Now The Science Of Cooking by Joseph J. Provost and you can download with pub, pdf, txt, doc, and more file format with free account. written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. chapters include: the science of food and nutrition of macromolecules; science of taste and smell; milk, cream, and ice cream, metabolism and fermentation; cheese, yogurt, and sour cream; browning; fruits and vegetables; meat, fish, and eggs; dough, cakes, and pastry; chilies, herbs, and spices; beer and wine; and chocolate, candy and other treats. each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. this unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. there are no pre-requisites for the course and the work is appropriate for all college levels and majors.