Como cliente Amazon Prime obtén 3 meses de Audible gratis
Culinary Reactions
The Everyday Chemistry of Cooking
No se ha podido añadir a la cesta
Error al eliminar la lista de deseos.
Se ha producido un error al añadirlo a la biblioteca
Se ha producido un error al seguir el podcast
Error al dejar de seguir el podcast
Puedes escucharlo ahora por 0,99 €/mes durante 3 meses con tu suscripción a Audible.
Culinary Reactions
Compra ahora por 18,99 €
-
Narrado por:
-
Sean Pratt
Acerca de este título
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 Quellen 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 fall 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 the same way again.
©2012 Simon Quellen Field (P)2017 Tantor
