Reddit reviews Culinary Reactions: The Everyday Chemistry Of Cooking
We found 9 Reddit comments about Culinary Reactions: The Everyday Chemistry Of Cooking. Here are the top ones, ranked by their Reddit score.
Small things i learned from this book:
don't use salt in eggs before you cook them, it breaks down the protien prematurely.
Spicy brings out the sweet, and sweet brings out the spicy.
http://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068
This book is pretty entry level as far as actually applying chemistry to food. I wouldn't say the book is stellar, but it does an okay job of explaining some of the chemistry behind cooking without using too much chemistry jargon.
https://smile.amazon.com/gp/product/1569767068/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Even it would require some supplemental instruction on some concepts though.
I'm reading this currently and I think it's quite good. A little disorganized, and he takes the chemistry pretty slowly (which is good and bad) but overall I think it's worth checking out.
This book would combine my to favorite hobbies, science & cooking. I think having a better understanding of the reactions that go on would help me be a more intuitive cook and baker. Plus it just sounds so darn interesting! haha
I'm mostly a baker although I do like to cook. Baking came naturally to me as I just understood the ratios of ingredients better. I'd like to learn more about cooking though so I can improve my skills haha.
What are some of your hobbies?
Couple of books that I found interesting and informative...
What Einstein Told His Cook: Kitchen Science Explained
https://www.amazon.com/dp/0393329429/ref=cm_sw_r_cp_apa_nfpIAbT1ETDMW
Culinary Reactions: The Everyday Chemistry of Cooking
https://www.amazon.com/dp/1569767068/ref=cm_sw_r_cp_apa_FgpIAbWYYMYXZ
This looks like an awesome book! It's in the hardcover paperback list. Thanks, and I hope everything has gone well!
If you can get to a library, the book Culinary reactions is a fabulous layman-level book about food chemistry.
One VERY easy concept is the use of baking powder in food! This should be a good place to start
She might enjoy “Culinary Reactions: The Everyday Chemistry of Cooking” by Simon Field. It’s a bit disorganized but has some interesting recipes/experiments and is fairly accessible.https://www.amazon.com/dp/1569767068/ref=cm_sw_r_cp_api_2ed-BbHSMXF8N
Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellan Field.
I highly recommend it! It is one I frequently lend to friends by their request.
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