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Tidsskrift
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Bog, 1. edition, 2015
Detaljer
Beskrivelse
This title focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. The author shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques.
Indhold
Seneste udgave, bognerd in the kitchen
What's in this book?
keys to good kitchen science
What is cooking?
Essential kitchen gear
basic pantry
Eggs, dairy, and the science of breakfast
Soups, stews, and the science of stock
Steaks, chops, chicken, fish, and the science of fast-cooking foods
Blanching, searing, braising, glazing, roasting, and the science of vegetables
Balls, loaves, links, burgers, and the science of ground meat
Chickens, turkeys, prime rib, and the science of roasts
Tomato sauce, macaroni, and the science of pasta
Greens, emulsions, and the science of salads
Batter, breadings, and the science of frying
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