150 Food Science Questions Answered

Download or read book 150 Food Science Questions Answered written by Bryan Le and published by Sourcebooks, Inc.. This book was released on 2020-07-21 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book 150 Food Science Questions Answered written by Bryan Le and published by Rockridge Press. This book was released on 2020-07-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Cook's Science written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2016-10-04 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Science of Cooking written by Stuart Farrimond and published by Penguin. This book was released on 2017-09-19 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Chai, Chaat & Chutney written by Chetna Makan and published by Mitchell Beazley. This book was released on 2017-07-06 with total page 493 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore exciting new recipes from the streets of India's four biggest cities.

Download or read book WBMSC-West Bengal Food Safety Officer: Food Science And Food Technology Subjects written by Chandresh Agrawal and published by Chandresh Agrawal. This book was released on 2024-05-26 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: SGN. The Ebook-PDF WBMSC-West Bengal Food Safety Officer: Food Science And Food Technology Subjects Covers Similar Previous Years' Papers With Answers.

Download or read book JMSCCE PDF-Jharkhand Sanitary & Food Inspector Exam-Food Science Subject PDF eBook written by Chandresh Agrawal and published by Chandresh Agrawal. This book was released on 2023-06-02 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: SGN.The JMSCCE PDF-Jharkhand Sanitary & Food Inspector Exam-Food Science Subject PDF eBook Covers Objective Questions With Answers.