The science of the oven / Hervé This ; translated by Jody Gladding.
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary tran...
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| Format: | eBook |
| Language: | English French |
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New York :
Columbia University Press,
©2009.
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| Series: | Arts and traditions of the table.
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| Call Number: |
TX546 .T55313 2009 |
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