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.
Lemonade with Chameleon Eggs an acid indicator".
Cherry Dream Cheese a protein gel.
Whipped Creamsicle Topping a foam.
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: .
In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers.
And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi.
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
