By Harold McGee
Harold McGee's On nutrition and Cooking is a kitchen vintage. Hailed by means of Time journal as "a minor masterpiece" while it first seemed in 1984, On nutrients and Cooking is the bible to which nutrition enthusiasts cooks around the world flip for an realizing of the place our meals come from, what precisely they're made from, and the way cooking transforms them into anything new and scrumptious.
Now, for its 20th anniversary, Harold McGee has ready a brand new, absolutely revised and up-to-date version of On nutrients and Cooking. He has rewritten the textual content virtually thoroughly, improved it by means of two-thirds, and commissioned greater than a hundred new illustrations. As compulsively readable and interesting as ever, the hot On nutrition and Cooking presents numerous eye-opening insights into nutrients, its practise, and its amusement.
On meals and Cooking pioneered the interpretation of technical foodstuff technological know-how into cook-friendly kitchen technological know-how and helped supply beginning to the creative culinary circulation often called "molecular gastronomy." although different books have now been written approximately kitchen technology, On nutrition and Cooking continues to be unequalled within the accuracy, readability, and thoroughness of its motives, and the exciting method within which it blends technological know-how with the historic evolution of meals and cooking concepts.
Among the main topics addressed all through this re-creation are:
Traditional and sleek tools of foodstuff construction and their impacts on meals caliber
The nice range of equipment during which humans somewhere else and occasions have ready an identical materials
Tips for choosing the easiest constituents and getting ready them effectively
The specific components that supply meals their flavors and that supply us excitement
Our evolving wisdom of the overall healthiness merits and dangers of meals
On meals and Cooking is a useful and huge compendium of simple information regarding materials, cooking tools, and the pleasures of consuming. it's going to satisfaction and fascinate somebody who has ever cooked, savored, or questioned approximately food.
This is a retail replica, the single at the website is switched over.
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Extra resources for On Food and Cooking: The Science and Lore of the Kitchen
Sample text
It is fatal to the fat globule membrane. Cold milk fat and freezing milk biology and chemistry water both form large, solid, jagged crystals that pierce, crush, and rend the thin veil of phospholipids and proteins around the globule, just a few molecules thick. If you freeze milk or cream and then thaw it, much of the membrane material ends up floating free in the liquid, and many of the fat globules get stuck to each other in grains of butter. Make the mistake of heating thawed milk or cream, and the butter grains melt into puddles of oil.
There are three basic methods for pasteurizing milk. The simplest is batch pasteurization, in which a fixed volume of milk, perhaps a few hundred gallons, is slowly agitated in a heated vat at a minimum of 145ºF/62ºC for 30 to 35 minutes. Industrial-scale operations use the hightemperature, short-time (HTST) method, in which milk is pumped continuously through a heat exchanger and held at a minimum of 162ºF/72ºC for 15 seconds. The batch process has a relatively mild effect on flavor, while the HTST method is hot enough to denature around 10% of the whey proteins and generate the strongly aromatic gas hydrogen sulfide (p.
A meringue is a foam of egg whites, and whipped cream is a foam of cream. Milk foams are more fragile than egg foams and whipped cream, and are generally made immediately before serving, usually as a topping for coffee drinks. They prevent a skin from forming on the drink, and keep it hot by insulating it and preventing evaporative cooling. Milk owes its foaming power to its proteins, which collect in a thin layer around the pockets of air, isolate them, and prevent the water’s strong cohesive forces from popping the bubbles.