aAll you have to do is ask awhya and open to any page. Good luck putting it down.a aAlton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolkeas investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, aFood 101, a Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers aSidebar Sciencea features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.So if it would take 5 hours of simmering to bring dried garbanzos to a toothsome texture, you could do it in only 4 hours of ... You want enough cooking time to allow the softened beans to absorb and release flavors from and to whatever other ingredients are ... Over the centuries, many different traditional means of dealing with beans have evolved in different cultures, without much scientific justification.
|Title||:||What Einstein Kept Under His Hat: Secrets of Science in the Kitchen|
|Author||:||Robert L. Wolke|
|Publisher||:||W. W. Norton & Company - 2012-05-07|