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BOOKS > Culinary Reactions

Culinary Reactions
Cooking Library > Techniques > Molecular Gastronomy
Culinary Reactions
저자/역자Simon Quellen Field
언어영어
출판사Chicago Review Press
연도2012
#분자요리 #일상용품 #웹사이트
Cooking Library 2F
서가위치

현대카드 코멘트

일상용품의 과학적 원리를 설명하는 웹사이트 www.scitoys.com의 설립자 Simon Quellen Field가 일상적 레시피에 숨겨진 화학 원리를 탐구한 책. 밀가루와 설탕, 효모, 소금, 물의 양에 따라 빵이 부풀어오르는 정도가 어떻게 달라지는지 설명하고, 제과용 생크림이 이산화탄소가 아닌 아산화질소로 만들어지는 이유 등을 알려준다. Simon Field is the creator of the popular website www.scitoys.com which uses common household materials to demonstrate scientific principles. In this book, Field explores the chemistry behind everyday recipes, for example assessing how flour, sugar, yeast, salt, and water affect how high bread rises, or why whipped cream is made with nitrous oxide rather than common carbon dioxide.

목차

Introduction

1. Measuring and Weighing

Variations in Recipes

Why Sifted Flour?

Density and Good Eggs

Calorie Estimation

2. Foams

Egg Foams

Chemistry Lesson: How to Read Structural Formulas

Fat Foams

Gluten Foams

A Bread Recipe

Leavening Alternatives

Chemistry Lesson: Ionic Bonds

Gelatin Foam

Chemistry Lesson: Covalent Bonds

Sugar Foam

Recipe: Whipped Creamsicle Topping

A Note About Xanthan Gum

A Note About Nitrous Oxide

3. Emulsions

Why Some Things Don't Mix

A Note About Nitrous Oxide

Emulsifying Agents

A Note About Nitrous Oxide

Chemistry Lesson: Hydrogen Bonds

A Note About Nitrous Oxide

Gum Stabilizers

A Note About Nitrous Oxide

Shortcuts and Aids

A Note About Nitrous Oxide

Hollandaise Sauce

A Note About Nitrous Oxide

Other Emulsifiers

A Note About Nitrous Oxide

4. Colloids, Gels, and Suspensions

Water-Based Colloids

A Note About Nitrous Oxide

Starches

A Note About Nitrous Oxide

Agar and Agarose

A Note About Nitrous Oxide

Pectin Gels

A Note About Nitrous Oxide

Protein Gels

A Note About Nitrous Oxide

Recipe: Cherry Dream Cheese

A Holiday Variation

How to Make a Cheese Press

5. Oils and Fats

Chemistry Lesson: Different Ways to Look at Molecules

How to Make a Cheese Press

Saturated Fats

How to Make a Cheese Press

Monounsaturated Fats

How to Make a Cheese Press

Polyunsaturated Fats

How to Make a Cheese Press

Chemistry Lesson: Kinky Molecules

How to Make a Cheese Press

Omega-3 and Omega-6 Fats

How to Make a Cheese Press

Trans Fats

How to Make a Cheese Press

6, Solutions

Seltzer and Temperature

How to Make a Cheese Press

Syrups, Broths, and Other Solutions

How to Make a Cheese Press

Candy

How to Make a Cheese Press

Liquors

How to Make a Cheese Press

7. Crystallization

Sugar Crystals

How to Make a Cheese Press

Controlling the Size of Crystals

How to Make a Cheese Press

8. Protein Chemistry

Amino Acids

How to Make a Cheese Press

Chemistry Lesson: Four Kinds of Proteins

How to Make a Cheese Press

Denaturing

How to Make a Cheese Press

Milk

How to Make a Cheese Press

Eggs

How to Make a Cheese Press

Meat

How to Make a Cheese Press

Enzymes

How to Make a Cheese Press

Shortening

How to Make a Cheese Press

Glutamate

How to Make a Cheese Press

Cheese

How to Make a Cheese Press

Recipe: Thanksgiving Turkey

How to Make a Cheese Press

9. Biology

Yeast

How to Make a Cheese Press

Sourdough

How to Make a Cheese Press

Yogurt

How to Make a Cheese Press

Sour Cream and Cultured Buttermilk

How to Make a Cheese Press

Bleu cheese

How to Make a Cheese Press

Wine and Beer

How to Make a Cheese Press

Preserving

Salt and Drying

Heat Sterilization and Smoking

Alcohol Sterilization

Antimicrobials in Herbs and Spices

Acids

Microbial Competition

Recipe: DNA from Your Halloween Pumpkin

Microbial Competition

10. Scaling Recipes Up and Down

Surface-to-Volume Ratios

Microbial Competition

Heat Flow Rates

Microbial Competition

Solving the Surface-to-Volume Problem

Microbial Competition

Drying

Microbial Competition

Timing

Microbial Competition

Gravity

Microbial Competition

Equipment

Microbial Competition

11. Heating

Browning Reactions

Microbial Competition

Protein Denaturing

Microbial Competition

Volume Reducing and Drying

Microbial Competition

Flavor Producing

Microbial Competition

Carcinogens

Microbial Competition

Color Changes

Microbial Competition

Nutrition Changes

Microbial Competition

Leavening

Microbial Competition

12. Acids and Bases

Effect of Acid and Heat on Sugar

Microbial Competition

Effect of Acid on Proteins

Microbial Competition

Cooking with Acid

Microbial Competition

Cooking with Alkali

Microbial Competition

pH-Sensitive Colors

Microbial Competition

Sour Sensing

Microbial Competition

Recipe: Lemonade with Chameleon Eggs

Microbial Competition

13. Oxidation and Reduction

Apples, Avocados, and Lemon Juice

Microbial Competition

Vinegar from Wine

Microbial Competition

Oxidation of Oils and Fats

Microbial Competition

Chemistry Lesson: How Oxygen Forms Molecular Bonds

Microbial Competition

Free Radicals

Microbial Competition

Antioxidants

Microbial Competition

14. Boiling, Freezing, and Pressure

Altitude

Microbial Competition

Raising the Boiling Point

Microbial Competition

Pressure Cookers

Microbial Competition

Vacuum in Canning Jars

Microbial Competition

Lowering the Freezing Point

Microbial Competition

Making Ice Cream

Microbial Competition

Index

Making Ice Cream

Microbial Competition

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