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The Science of the Oven Hervé This

The Science of the Oven

Hervé This

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ISBN :
Kindle Edition
216 pages
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 About the Book 

Mayonnaise takes when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture.MoreMayonnaise takes when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv? This breaks food down to its molecular components and matches them to cookings chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks- demystifies the meaning of taste and the making of flavor- describes the properties of liquids, salts, sugars, oils, and fats- and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Herv? Thiss popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.