Chemistry in Your Kitchen

Chemistry in Your Kitchen

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  • Author: Matthew Hartings
  • Publisher: Royal Society of Chemistry
  • ISBN: 1839162937
  • Category : Science
  • Languages : en
  • Pages : 330

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.


Culinary Reactions

Culinary Reactions

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  • Author: Simon Quellen Field
  • Publisher: Chicago Review Press
  • ISBN: 1569769605
  • Category : Cooking
  • Languages : en
  • Pages : 258

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

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  • Author: Cynthia Light Brown
  • Publisher: Build It Yourself
  • ISBN: 9781619308848
  • Category : Juvenile Nonfiction
  • Languages : en
  • Pages : 0

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

Amazing KITCHEN CHEMISTRY Projects

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  • Author: Cynthia Light Brown
  • Publisher: Nomad Press
  • ISBN: 1619301210
  • Category : Juvenile Nonfiction
  • Languages : en
  • Pages : 130

In Amazing Kitchen Chemistry Projects You Can Build Yourself, kids ages 9 and up will experiment with kitchen materials to discover chemistry. Readers will learn about atoms, molecules, solids, liquids, gases, polymers, the periodic table, the important history of science, and much more. Along the way, they'll make goop, cause chemical reactions, and create delicious treats, and all of it will illustrate important chemistry concepts. Amazing Kitchen Chemistry Projects is a fun and exciting way for young readers to learn all about chemistry and become scientists right in the kitchen.


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

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

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  • Author: JV Manisha / ?? ?? ?????
  • Publisher: Notion Press
  • ISBN:
  • Category : Fiction
  • Languages : en
  • Pages : 54

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.


Kitchen Chemistry

Kitchen Chemistry

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  • Author: Amanda Gyuran
  • Publisher: SCB Distributors
  • ISBN: 1733240241
  • Category : Cooking
  • Languages : en
  • Pages : 463

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.


Kitchen Chemistry

Kitchen Chemistry

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  • Author: Andrea Debbink
  • Publisher: Simon and Schuster
  • ISBN: 1683371291
  • Category : Juvenile Nonfiction
  • Languages : en
  • Pages : 112

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.


Chemistry in the Kitchen

Chemistry in the Kitchen

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  • Author: Seymour Simon
  • Publisher: Viking Children's Books
  • ISBN:
  • Category : Chemistry
  • Languages : en
  • Pages : 72

Simple chemistry experiments using ordinary kitchen equipment illustrate facts about molecules, matter, elements, compounds, mixtures, and vitamins.


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

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

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  • Author: Michael Brenner
  • Publisher: W. W. Norton & Company
  • ISBN: 0393634930
  • Category : Science
  • Languages : en
  • Pages : 376

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

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  • Author: Joseph J. Provost
  • Publisher: John Wiley & Sons
  • ISBN: 1119210321
  • Category : Science
  • Languages : en
  • Pages : 544

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.