The science of cooking
"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juice...
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, New York :
DK Publishing,
2017.
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| Edition: | First American edition. |
| Subjects: | |
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Table of Contents:
- Taste and flavor
- Kitchen essentials. An essential guide to knives
- An essential guide to pots and pans
- An essential guide to utensils
- Meat and poultry. In focus: meat
- The process of grilling
- The process of slow cooking
- Fish and seafood. In focus: fish
- The process of pan-frying
- The process of sous vide
- Eggs and dairy. In focus: eggs
- In focus: milk
- In focus: cheese
- Rice, grains, and pasta. In focus: rice
- The process of pressure cooking
- Vegetables, fruits, nuts, and seeds. The process of steaming
- In focus: potatoes
- The process of microwaving
- In focus: nuts
- Herbs, spices, oils, and flavorings. In focus: herbs
- In focus: chiles
- In focus: oil and fat
- Baking and sweet things. In focus: flour
- The process of oven baking
- In focus: sugar
- In focus: chocolate.
