150 Food Science Questions Answered

Author: Bryan Le
Publisher: Rockridge Press
ISBN: 9781646118335
Category : Cooking
Languages : en
Pages : 0

Book Description
Cooking isn’t just an art, it’s a science—150 fascinating food facts to make you a better cook Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. Learn food science—how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you’re cooking. Inside 150 Food Science Questions Answered you’ll find: Can you control garlic’s intensity by the way you cut it?—Garlic’s signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked?—Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices?—No, but it does develop delicious flavors through a process called the Maillard reaction. Learn food science and you’ll be on your way to truly understanding the chemistry of cooking.

150 Food Science Questions Answered

Author: Bryan Le
Publisher: Sourcebooks, Inc.
ISBN: 1646118340
Category : Cooking
Languages : en
Pages : 411

Book Description
Cooking isn't just an art, it's a science—150 fascinating food facts to make you a better cook Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. Learn food science—how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking. Inside 150 Food Science Questions Answered you'll find: Can you control garlic's intensity by the way you cut it?—Garlic's signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked?—Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices?—No, but it does develop delicious flavors through a process called the Maillard reaction. Learn food science and you'll be on your way to truly understanding the chemistry of cooking.

Quick Answers to Commonly Asked Questions about Food

Author: Australian Institute of Food Science and Technology
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 10

Book Description

Cook's Science

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505

Book Description
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376

Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Chai, Chaat & Chutney

Author: Chetna Makan
Publisher: Mitchell Beazley
ISBN: 1784723037
Category : Cooking
Languages : en
Pages : 240

Book Description
Explore exciting new recipes from the streets of India's four biggest cities.

Introducing Food Science

Author: Robert L. Shewfelt
Publisher: CRC Press
ISBN: 142001272X
Category : Medical
Languages : en
Pages : 386

Book Description
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an

Strange But True Science

Author: Angelique Anacleto
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 272

Book Description
"I you want straight answers to your weirdest science questions, then prepare your inner nerd. This brainy and breezy collection covers everything from food and health to technology and the cosmos." -- Back cover.

First Bite

Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Category : Cooking
Languages : en
Pages : 353

Book Description
We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

The Science of Cooking

Author: Stuart Farrimond
Publisher: Penguin
ISBN: 1465470794
Category : Cooking
Languages : en
Pages : 258

Book Description
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.