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"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"--
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.
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.
How can you consistently pull off hands-on tinkering with kids? How do you deal with questions that you can't answer? How do you know if tinkering kids are learning anything or not? Is there a line between fooling around with real stuff and learning? The idea of learning through tinkering is not so radical. From the dawn of time, whenever humanity has wanted to know more, we have achieved it most effectively by getting our hands dirty and making careful observations of real stuff. Make: Tinkering (Kids Learn by Making Stuff) lets you discover how, why--and even what it is--to tinker and tinker well. Author Curt Gabrielson draws on more than 20 years of experience doing hands-on science to facilitate tinkering: learning science while fooling around with real things. This book shows you how to make: A drum set from plastic bottles, tape, and shrink-wrap Magnetic toys that dance, sway, and amaze Catapults, ball launchers, and table-top basketball A battery-powered magic wand and a steadiness game (don't touch the sides!) Chemical reactions with household items Models of bones and tendons that work like real arms and ankles Spin art machine and a hovercraft from a paper plate! Lifelong learners hungry for their next genuine experience
Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

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