Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.In other words, the proteins cook at a lower temperature in the presence of salt or acids. ... The Odorous Mysteries ofthe Hard-Cooked Egg Those who know how to cook sometimes forget this: you can cook a hardboiled egg badly! Let us turnanbsp;...
|Author||:||Hervé This, Jody Gladding|
|Publisher||:||Columbia University Press - 2010|