By Simon Quellen Field
When you’re cooking, you’re a chemist! Every time you stick to or alter 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 recommendations being mentioned, including:·
• Whipped Creamsicle Topping—a foam
• Cherry Dream Cheese—a protein gel
• Lemonade with Chameleon Eggs—an acid indicator
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Extra info for Culinary Reactions: The Everyday Chemistry of Cooking
The first is to simply add them. A candy recipe that calls for corn syrup in addition to sugar is doing just that; corn syrup is mostly simple sugars. The second way is to break up the sucrose into its two simple sugars. You do this by heating it in the presence of an acid. A candy recipe that calls for cream of tartar (tartaric acid) is doing that. Other recipes might call for vinegar, lemon juice, or other acids to cook with the sugar. The third step in a marshmallow recipe is when the foam is actually made.
Ink is a colloid of a solid pigment in water. Styrofoam is a colloid of a gas in a solid. Gels are a colloid of a liquid in a solid. There are also colloids of solids in other solids, as in some types of glass. indd 47 8/23/11 5:04 PM 48 Cu li nary Reac tions Water-Based Colloids One class of colloid often encountered in cooking are the hydrocolloids. These are gels (solid) or sols (liquid) made of particles dispersed in water. Gelatin is a sol when hot and a gel when cooled. Other examples are jellies made from pectin, agar, carrageenan, or other gelling agents.
This is discarded, along with the milk solids and water, since you only want the butterfat in clarified butter. While the butter is clarifying, you make a reduction of white wine vinegar, crushed white peppercorns, white wine, and minced scallions. Simmer these until you have reduced the liquid by half, to about a tablespoon or two. Once the butter is clarified and the wine reduced, bring water in the bottom pot of a double boiler to a simmer. The water should not be high enough to touch the top pot of the double boiler.
Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field