Culinary Reactions

Culinary Reactions Image

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 bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. 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

· Lemonade with Chameleon Eggs—an acid indicator

Details e-Book Culinary Reactions

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🗸 Title: Culinary Reactions
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Readers' opinions about Culinary Reactions by Simon Quellen Field

The plot was incredibly well-crafted, with twists and turns that kept me hooked until the very last page. It was impossible to predict what would happen next.

The themes of resilience and hope resonated deeply with me. This book taught me valuable life lessons that I'll carry with me for years to come.

The plot twists were executed masterfully. I was left gasping at every unexpected turn, and the suspense kept me on edge throughout. Bravo to the author for keeping me guessing.

More by Simon Quellen Field

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