A melhor biblioteca online grátis

The Science of the Oven

FORMAT: PDF EPUB MOBI
DATA DE LANÇAMENTO: 2009
TAMANHO POR ARQUIVO: 5,97
ISBN: 9780231147064
LÍNGUA: PORTUGUÊS
AUTOR: This,Herve
PREÇO: GRATUITO

Você pode baixar o livro The Science of the Oven em formato pdf epub após registro gratuito

Оescrevendo:

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, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve 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 Herve 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.

...takes| when a series of liquids form a semisolid consistency ... The Science of the Oven by Hervé This - Goodreads ... . Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. Hello, Sign in. Account & Lists Account Returns & Orders. Try The Science of the Oven di This, Herve su AbeBooks.it - ISBN 10: 0231147074 - ISBN 13: 9780231147071 - Columbia Univ Pr - 2012 - Brossura The Science Of The Oven October 8, 2012 Darren Ingram Book Reviews , Content for Syndication , Food & Drink It might sound obvious at first glance, yet if you have to really answer the question you might be stumped and struggle to give a proper answer. Browning of a potato. In some preparation methods the pota ... The Science of the Oven | Amazon.com.br ... . Browning of a potato. In some preparation methods the potato won't only cook, it will also turn brown: think fries, or chips (we've written a whole article about it!). This is because of the Maillard reaction.The Maillard reaction is a reaction between proteins and sugars in the potato resulting in a brown colour....