Read e-book online Culinary Reactions: The Everyday Chemistry of Cooking PDF
By Simon Quellen Field
When you’re cooking, you’re a chemist! Every time you persist with or alter a recipe, you're experimenting with acids and bases, emulsions and suspensions, gels and foams. on your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture wanted microbial existence whereas suppressing destructive micro organism and fungi. and in contrast to in a laboratory, you could consume your experiments to ensure your hypotheses.
In Culinary Reactions, writer Simon Quellen box turns measuring cups, stovetop burners, and combining bowls into graduated cylinders, Bunsen burners, and beakers. How does changing the ratio of flour, sugar, yeast, salt, butter, and water have an effect on how excessive bread rises? Why is whipped cream made with nitrous oxide instead of the extra universal carbon dioxide? And why does Hollandaise sauce demand “clarified” butter? This easy-to-follow primer even comprises recipes to illustrate the options being mentioned, including:·
• Whipped Creamsicle Topping—a foam
• Cherry Dream Cheese—a protein gel
• Lemonade with Chameleon Eggs—an acid indicator
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Additional resources for Culinary Reactions: The Everyday Chemistry of Cooking
This whole process takes less than a minute. So-called quick breads (because you don’t have to wait for the yeast to grow or the gluten to develop) use baking soda and an acid, such as buttermilk, to form bubbles of carbon dioxide gas. Since these breads are not kneaded or left to themselves overnight, they have little gluten and are more like cake than a sturdy loaf. indd 21 8/23/11 5:03 PM 22 Cu li nary Reac tions Baking soda is sodium bicarbonate: + Na O – O H O There is a carbon atom in the middle, with three oxygen atoms, a hydrogen atom, and a sodium atom.
Stir it well into the sugar to ensure that it will dissolve well in the cream and not clump up. indd 32 8/23/11 5:04 PM Foams 33 When the xanthan gum is mixed well with the sugar, stir the sugar into the cream. Stir the cream well, until all the sugar has dissolved. When there are no longer any grainy bits of sugar in the cream, pour it into the dessert whipper. The whipper is charged with small cylinders of nitrous oxide gas called whippits. Buy them when you buy the dessert whipper, since the two are sold separately.
The recipe works well for amounts as little as / of a teaspoon to about 3/8 . When I used a full teaspoon of 1 8 xanthan gum, the mixture was very thick and hard to stir, and it whipped up into the most delicious foam rubber I had ever tasted. Most of the mix remained inside the dessert whipper and had to be spooned out. Whole Foods sells xanthan gum, and many gourmet cooking stores, such as Sur La Table, sell the dessert whippers. Of course you can just whip the cream using a whisk or a kitchen mixer, but then you wouldn’t have an excuse to buy the fun toy!
Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field