150 Food Science Questions Answered - Cook Smarter, Cook Better - Grand Format

Does cold water come to a boil faster than warm water ? Why does fat taste so good ? What makes popcorn pop ? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science PhD candidate and a recipient of the James Beard Legacy Scholarship.
Learn how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed. Understand the science behind the few hundred milliseconds that it takes us to perceive taste. With increased knowledge will come increased mastery, no matter what you're cooking. Can you control garlic's intensity by the way you cut it ? Cutting garlic releases its burn. Whole garlic imparts mild flavor ; garlic paste delivers the strongest punch.
Does alcohol burn off when cooked ? Quick processes like flambéing eliminate only about 25% of alcohol, while long simmering can remove almost all of it. Does searing a steak seal in the juices ? No, but it does develop delicious flavors through browning in a process known as the Maillard reaction.