The science of cooking /
Dr. Stuart Farrimond.
- London Dorling Kindersley
- 256 pages: 256 pages : illustrations (chiefly color) ; 27 cm.
Includes index.
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.
Which vegetables should you eat raw? How do you poach the perfect egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.