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Science of the Oven

$27.99

Science of the Oven

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SKU: 9780231147071 Category: MOLECULAR GASTRONOMY and SOUS VIDE

Description

ISBN: 9780231147071
Publication date: 07/08/2012

Mayonnaise \"takes\" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics.

Author: THIS, HERVE