- Additional Authors
- Fooladi, Erik Cyrus
- Description
- xii, 249 pages; 25 cm
- Subjects
- Genre/Form
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.
- Call Number
- JFE 19-9491
- ISBN
- LCCN
- 2018051394
- Author
Hopia, Anu Inkeri author.
- Title
A pinch of culinary science : boiling an egg inside out and other kitchen tales / Anu Inkeri Hopia, Erik Cyrus Fooladi.
- Publisher
Boca Raton, FL : CRC Press, [2019]
- Type of Content
text
- Type of Medium
unmediated
- Type of Carrier
volume
- Summary
Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.
- Bibliography
Includes bibliographical references and index.
- Added Author
Fooladi, Erik Cyrus author.
- Other Form:
ebook version : 9780429878435
- Research Call Number
JFE 19-9491