Chemistry in Your Kitchen

Chemistry in Your Kitchen
Author: Matthew Hartings
Publisher: Royal Society of Chemistry
Total Pages: 330
Release: 2020-08-28
Genre: Science
ISBN: 1839162937

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.

Saanjhi Saanjh (Vol - 3)/ ????? ???? (??? - 3)

Saanjhi Saanjh (Vol - 3)/ ????? ???? (??? - 3)
Author: JV Manisha / ?? ?? ?????
Publisher: Notion Press
Total Pages: 54
Release: 2023-03-09
Genre: Fiction
ISBN:

Saanjhi Saanjh - Vol 3 is a collection of 12 short stories. The book talks about everyday emotions and relations that are a part of our lives. The stories center around the elders of our society. The collection of short stories is an attempt to showcase the thoughts and feelings from our elders' point of view. The book is an attempt for all to understand what goes on in the mind and hearts of our parents. Things that seem mundane to us can be the focal point for the elderly. When we understand the depth and point of view of how our elders think, we relate to them better and help bridge the inter-generational gap.

Culinary Reactions

Culinary Reactions
Author: Simon Quellen Field
Publisher: Chicago Review Press
Total Pages: 258
Release: 2011-11-01
Genre: Cooking
ISBN: 1569769605

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator

Kitchen Chemistry

Kitchen Chemistry
Author: Andrea Debbink
Publisher: Simon and Schuster
Total Pages: 112
Release: 2021-04-29
Genre: Juvenile Nonfiction
ISBN: 1683371291

Do you dream of being an artist, chef, or scientist? Did you know that in the kitchen, you can be all three at once? The kitchen is a place where art meets science. Most food science uses chemistry -- so once you understand a little chemistry, you'll be a better cook! This book features more than 30 delicious recipes; a fill-in-the-blank logbook to rate and review the recipes; and stories about chefs, inventors, and more.

Kitchen Chemistry

Kitchen Chemistry
Author: Cynthia Light Brown
Publisher: Build It Yourself
Total Pages: 0
Release: 2020-03-20
Genre: Juvenile Nonfiction
ISBN: 9781619308848

Provides step-by-step instructions for using common kitchen items to perform basic chemistry experiments involving atoms and molecules, states of matter, and reactions.

Amazing Kitchen Chemistry Projects You Can Build Yourself

Amazing Kitchen Chemistry Projects You Can Build Yourself
Author: Cynthia Light Brown
Publisher: Nomad Press (VT)
Total Pages: 0
Release: 2008
Genre: Chemistry
ISBN: 9781934670064

Provides step-by-step instructions for using common kitchen items to perform basic chemistry experiments involving mass, density, chemical reactions, and acids and bases.

Kitchen Chemistry

Kitchen Chemistry
Author: Amanda Gyuran
Publisher: SCB Distributors
Total Pages: 463
Release: 2021-02-09
Genre: Cooking
ISBN: 1733240241

It's no secret that cooking at home and creating meals from scratch is often healthier than dining out or reheating pre-made food. What might come as a surprise, though, is that doing so with your partner has its own set of health benefits. From refining communication skills, increasing feelings of support, creating quality bonding time, and stimulating sex drive, cooking a meal together is the new and improved date night. Authors TJ Anderson and Amanda Gyuran will highlight each step of the process for readers, creating rituals for relationships. In doing so, couples develop in and out of the kitchen—preparing food, emotional intimacy practices, and creating time together. By incorporating these rituals, each meal made in Kitchen Chemistry will leave you feeling fully nourished, on a physical, emotional, and relational level. This unique cookbook for couples features 100 whole food-based recipes, homemade aphrodisiacs and intimacy rituals that will create better health together. This is the perfect book to grow closer to your partner, get messy, and get healthier all at the same time.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Author: Michael Brenner
Publisher: W. W. Norton & Company
Total Pages: 376
Release: 2020-10-20
Genre: Science
ISBN: 0393634930

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Science of Cooking

The Science of Cooking
Author: Joseph J. Provost
Publisher: John Wiley & Sons
Total Pages: 544
Release: 2016-04-29
Genre: Science
ISBN: 1119210321

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.