04099cam a2200613 4500 761323110 TxAuBib 20230213120000.0 111102s2012||||||||||||||||||||||||eng|u 9781569769584 electronic bk. 1569769583 electronic bk. 9781569769607 electronic bk. 1569769605 electronic bk. 9781569769591 electronic bk. 1569769591 electronic bk. B005PSG326 Amazon 52da75cc-47b5-42fd-bf69-a82cab833052 OverDrive (Reserve ID) 665049 OverDrive (Product ID) (OCoLC)759397217 N$T N$T EBLCP E7B TEFOD TXN TxAuBib Field, Simon, (Simon Quellen.) Culinary reactions [Libby] : the everyday chemistry of cooking / Simon Quellen Field. Chicago, Ill. : Chicago Review Press, 2012. 1 online resource (xv, 238 p.) : ill. Format: OverDrive Adobe EPUB eBook, Filesize: 4169kB. Format: OverDrive Kindle Book. Format: OverDrive OverDrive Read. Includes index. "When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"-- Provided by publisher. Media Type: eBook. Importer Version: 2014-01-08.01 Import Date: 2023-04-13 10:07:10. Imported from MARC file. Food Analysis. Food. Cooking. Cooking. Reference. Cooking. Essays. Science Chemistry General. TECHNOLOGY & ENGINEERING / Food Science. Cookery. Food -- Analysis. Chemical engineering. Engineering. Health. Electronic books. Field, Simon (Simon Quellen), Chicago, Ill. : Chicago Review Press, c2012 Culinary reactions. http://hadc.lib.overdrive.com/ContentDetails.htm?ID=52DA75CC-47B5-42FD-BF69-A82CAB833052 https://excerpts.cdn.overdrive.com/FormatType-410/0427-1/52D/A75/CC/CulinaryReactions978156976960.epub Excerpt (Adobe EPUB eBook) https://samples.overdrive.com/?crid=52DA75CC-47B5-42FD-BF69-A82CAB833052&.epub-sample.overdrive.com Excerpt (Adobe EPUB eBook) https://excerpts.cdn.overdrive.com/FormatType-410/0427-1/52D/A75/CC/CulinaryReactions978156976960.epub Excerpt (Kindle Book) https://samples.overdrive.com/?crid=52DA75CC-47B5-42FD-BF69-A82CAB833052&.epub-sample.overdrive.com Excerpt (Kindle Book) https://excerpts.cdn.overdrive.com/FormatType-410/0427-1/52D/A75/CC/CulinaryReactions978156976960.epub Excerpt (OverDrive Read) https://samples.overdrive.com/?crid=52DA75CC-47B5-42FD-BF69-A82CAB833052&.epub-sample.overdrive.com Excerpt (OverDrive Read) RV8