Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke... read more
“You should certainly keep one (cast iron skillet) handy for dealing with domestic fowls and domestic fouls....”
“That's the wonderful thing about science, it can even answer questions that nobody cares about”
arrowroot does its thickening job at a lower temperature than cornstarch so it’s best for custards and puddings that contain eggs, because they can easily curdle at higher temperatures.Highlighted by 20 Kindle customers
Sulfur dioxide gas is used to bleach cherries white, after which they are dyed a Disneyesque red or green, then flavored with oil of bitter almonds, packed in syrup, and christened maraschino, after the liqueur whose flavor these garish creations are striving to imitate.Highlighted by 15 Kindle customers
caramelizing means the heat-induced browning of a food that contains sugars, but no proteins.Highlighted by 14 Kindle customers
Cocoa is naturally acidic, and the alkali used in the Dutch process neutralizes it. That can make a difference in a cake recipe, because acidic cocoa will react with any baking soda present to make carbon dioxide and increase leavening, but the neutralized Dutch process cocoa won’t.Highlighted by 11 Kindle customers
The chemical similarity that unites all carbohydrates is that their molecules all contain glucose, also known as blood sugar.Highlighted by 11 Kindle customers
Many brown sugars sold today in the supermarket are manufactured by spraying molasses onto refined white sugar, rather than by stopping the refining process in midstream. Domino and C&H brown sugars are still made in the traditional way, however.Highlighted by 10 Kindle customers
Antioxidants to the rescue! An antioxidant is an atom or molecule that can neutralize a free radical by giving it the electron it wants before it steals one from something vital. Among the antioxidants we obtain from our foods are vitamins C and E, beta-carotene (which turns into vitamin A in the body), and those ten-syllable tongue-twisters you see on the labels of many fat-containing products to keep them from turning rancid by oxidation, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).Highlighted by 9 Kindle customers
Part of the sugar molecule (Techspeak: its aldehyde group) reacts with the nitrogen part of the protein molecule (Tech-speak: an amino group), after which follow a series of complex reactions that lead to brown polymers and many highly flavored, as-yet unidentified chemicals.Highlighted by 9 Kindle customers
The olfactory receptors in our noses can differentiate among thousands of different odors and contribute an estimated 80 percent of flavor.Highlighted by 8 Kindle customers
Baking powder, on the other hand, is baking soda with a dry acid already mixed in. It is used when a recipe contains no other acid ingredients. As soon as the powder gets wet, the two chemicals begin to dissolve and react with each other to produce carbon dioxide. To keep them from “going off” prematurely, they have to be protected zealously from atmospheric moisture by being kept in a tightly closed container.Highlighted by 8 Kindle customers
"But when the customs agent aks <sic> what's in your bag, for heaven's sake don't say 'Coke.'" p.27 - Typo, should be "asks."
"Heat energy will travel automatically from a warmer substance into an adjecent <sic>, cooler one, because the faster molecules in the warmer one can bang against the molecule of the cooler one, making them move faster." p. 202 - Misspelling, should be "adjacent."
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