By Simon Quellen Field
When you’re cooking, you’re a chemist! Every time you stick with or adjust a recipe, you're experimenting with acids and bases, emulsions and suspensions, gels and foams. on your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture wanted microbial existence whereas suppressing damaging micro organism and fungi. and in contrast to in a laboratory, you could devour your experiments to make sure your hypotheses.
In Culinary Reactions, writer Simon Quellen box turns measuring cups, stovetop burners, and combining bowls into graduated cylinders, Bunsen burners, and beakers. How does changing the ratio of flour, sugar, yeast, salt, butter, and water have an effect on how excessive bread rises? Why is whipped cream made with nitrous oxide instead of the extra universal carbon dioxide? And why does Hollandaise sauce demand “clarified” butter? This easy-to-follow primer even contains recipes to illustrate the suggestions being mentioned, including:·
• Whipped Creamsicle Topping—a foam
• Cherry Dream Cheese—a protein gel
• Lemonade with Chameleon Eggs—an acid indicator
Read or Download Culinary Reactions: The Everyday Chemistry of Cooking PDF
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Additional resources for Culinary Reactions: The Everyday Chemistry of Cooking
Other Emulsifiers Lecithin, the phospholipid found in eggs and cell walls, is one example of an emulsifying agent. We have also discussed proteins and detergents. Another class of emulsifier comes from taking apart a fat molecule (or not completing the building of a fat molecule). Fats are triglycerides. This means that they have glycerin as a backbone, and attached to the glycerin are three (hence the “tri-”) fatty acids. If you remove one or two of those fatty acids, then part of the glycerin molecule is left available for attaching to something else, such as water.
Adding a pinch of xanthan gum when making a beurre blanc sauce will prevent it from separating, but purists would never hear of doing so. The advantage to the practical cook is that you can use whatever methods you like, and then name the resulting sauce after yourself, even if it tastes just like hollandaise or béarnaise sauce. Shortcuts and Aids There are plenty of recipes and long discussions about how to make traditional sauces in the traditional ways. I’d rather talk about the cheats. Getting the emulsion started is one common problem.
The amount of sugar or honey is generally so small that it makes little difference to the taste of the bread. — will prevent the gluten from forming large sheets. The fat gets in the way of the small sheets joining up; it “shortens” the strands and sheets of gluten, hence the word shortening. Adding shortening makes the result more cakelike and less breadlike. Some recipes have you oil the outside of the dough to keep it from sticking to pans, fingers, and breadboards. Others have you paint melted butter on top of a baked loaf to keep the crust from getting dry and hard.