Culinary Reactions: The Everyday Chemistry of Cooking Audiobook (Free)

When you’re cooking, you’re a chemist! Every time you adhere to or modify a recipe you are tinkering with acids and bases, emulsions and suspensions, gels and foams. Inside your kitchen you denature proteins, crystallize substances, react enzymes with substrates, and nurture preferred microbial lifestyle while suppressing dangerous microbes. And unlike within a laboratory, you are able to eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field explores the chemistry behind the about Culinary Reactions: The Everyday Chemistry of Cooking food dishes you follow every day. How does altering the proportion of flour, sugar, yeast, sodium, butter, and water have an effect on how high bread rises? How come whipped cream made with nitrous oxide rather than the more prevalent carbon dioxide? And why will Hollandaise sauce fall for ‘clarified’ butter? This easy-to-follow primer actually includes recipes to show the concepts being talked about, including Whipped Creamsicle Topping (a foam), Cherry Fantasy Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to remove DNA from a Halloween pumpkin. You may never take a look at your graduated cylinders, Bunsen burners, and beakers the same manner again.