What Einstein told his cook 2
| Title | What Einstein told his cook 2
the sequel : further adventures in kitchen science |
|---|---|
| Author | Robert L. Wolke ; with recipes by Marlene Parrish. |
| Publication | Norton |
| Size | XXIII, 464p |
| Language |  ENG |
| ISBN | 9780393058697 |
| Topics |
Cookery Science--Miscellanea Science Cookery |
| Notes | Table of contents for What Einstein told his cook 2 : the sequel : further adventures in kitchen science / Robert L. Wolke ; with recipes by Marlene Parrish. === Acknowledgments 000Introduction 000Chapter ONE 000Why does iced tea turn cloudy? - How does green tea differ from other teas? - Are enzymes alive? - Can I make coffee and tea from the same kettle water? - Will coffee stay hotter if I put the cream in right away, or only when I'm ready to drink it? - What is an alcohol? - What is a hop? - Why are there sulfites in wine? - What's so special about Sherry? - Does hanging a spoon in the neck of the bottle keep Champagne from going flat? - Why do Champagne corks have that funny shape? - What makes bourbon bourbon? - Why does a mint julep glass turn frosty? - What's the best way to cool a drink with ice cubes, without watering it down? - Is there a formula for telling when I'm getting dangerously drunk? - How can I get a red wine stain out of a tablecloth?Chapter TWO 000Why are there so many types of dairy cream? - How does a "nut" of "butter thicken a pan sauce? - What makes soft-serve ice cream soft? - Does eating ice cream in hot weather really cool one off? - Why does ice cream shrink when it melts? - What ever happened to skim milk? - How many calories are there in a cup of low-fat milk? - Does yogurt contain live bacteria? - Is cream cheese uniquely American? - How much fat is there in a soft cheese? - Why is string cheese so funny? - How are eggs graded? - Are brown eggs more healthful than white eggs? - Does a blood spot in an egg mean it's fertilized? - What makes double-yolk eggs? - How can I keep boiled eggs from cracking? - Why does a hard-cooked egg spin, but a raw egg won't? - Why do hard-cooked egg yolks turn green? - What makes an egg rotten? - Why do eggs have dimples? - Can pasteurized eggs be used the same as unpasteurized eggs? - What's the scoop on thousand-year-old eggs?Chapter THREE 000What are all the vivid colors in vegetables? - Why do green vegetables turn drab when cooked? - How should fruits and vegetables be washed? - Why do some potatoes have gray patches? - Is rhubarb poisonous? - How do vegetables get their minerals? - Why do onions really make me cry? - Why are "sweet" onions sweet? - Why is my cucumber bitter? - Why does heated soy milk boil over? - How do they make tofu? - What is miso made of? - Why do beans and other legumes produce gas? - Should beans be soaked before cooking?Chapter FOUR 000How can I speed up the ripening of fruits? - Why does a cut apple turn brown? - When a banana ripens and gets sweeter, does it contain more calories? - Why are some oils edible and others not? - Exactly what are trans fats? - Why do fats turn rancid? - What is a free radical? - Does light olive oil contain fewer calories? - What's "extra" about extra-virgin olive oil? - What is a fatty acid? - What's the difference between black and green olives? - Can you explain osmosis? - Why did my strawberry preserves turn out soupy? - Do all fruits float? - What's the difference between apple juice and apple cider? - Are raw cashews raw?Chapter FIVE 000What are the different forms of carbohydrates? - What makes mashed potatoes gluey? - Why do leftover starchy foods turn hard in the refrigerator? - Is there an easy way to use chopsticks? - What is converted rice? - Why does unbleached flour cost more than bleached flour? - How does self-rising flour raise itself? - What kind of wheat is buckwheat? - How can I best match a pasta shape with a sauce? - Is the nutritional fiber destroyed when I liquefy fruit in a blender? - Which kinds of fiber contain calories and which don't? - What is "steel cut" corn meal? - Why do tortillas contain lime? - What are sugar alcohols? - What is stevia? - Why mustn't babies be fed honey?Chapter SIX 000Why are wild and farm-raised salmon different colors? - Do they really make fake scallops by punching out skate wings? - What should I do with bottarga? - What kinds of mussels are there to choose from? - Are razor clams good to eat? - What's the difference between wet, dry, and diver scallops? - Why are shrimp different colors? - Why is shrimp scampi called that?Chapter SEVEN 000What's dangerous about "mechanically separated meat"? - Why is my supermarket's hamburger meat red on the outside and brown on the inside? - What is souse? - Why are there rainbows on my roast beef? - Why are hot dogs pink? - Are nitrites dangerous? - How long should meat be marinated? - Does vacuum marinating work? - Exactly what is braising? - What's the difference between browning and caramelizing? - Why does food turn brown when sautÄed? - What's the science behind all those precautions about making and cooling a stock? - How does simmering differ from boiling? - Does adding lemon juice to a stock increase its calcium content? - How does smoke flavor food?Chapter EIGHT 000What's so essential about an essential oil? - What makes spices spicy? - Why is cooked garlic so different from raw garlic? - Is garlic powder an invention of the Devil? - Is garlic-infused oil dangerous? - Does it matter if herbs are added near the beginning of cooking or near the end? - How much dried herb shall I use instead of the fresh herb? - What is the average shelf life of an herb or spice? - How do pantry-pest bugs survive in a can of Cayenne pepper? - How do they make liquid smoke? - Is most wasabi fake? - How can I keep grated horseradish "hot" in the refrigerator? - Why did grinding cloves destroy my spice grinder? - How does a salt pig work? - Why is vanilla so expensive?Chapter NINE 000Does a box of baking soda in the refrigerator kill odors? - Where should I keep my butter? - Why do foods spoil? - Do airport X-rays sterilize foods? - What's killing my aluminum cookware? - Exactly what is an emulsion? - What do the Btu ratings of range burners mean? - Why is heat the ultimate form of energy? - Why do broilers give such inconsistent results? - In a microwave oven, why don't two potatoes take twice as long to cook as one potato? - What's so special about a brick oven for baking breads and pizzas? - Why do glass and metal baking pans require different baking times? - How do ovens cook food? - What is silicone? - How does the shape of a roast affect roasting time? - Does slow, low-temperature cooking use less energy than fast, high--temperature cooking?Chapter TEN 000What's the difference between heat and temperature? - What's the difference between melting and dissolving? - What is a "natural flavor"? - Why can't I pour all the milk out of a carton in one try? - What are marshmallows made of? - What does the "percent" number mean on a bar of chocolate? - How does tempering chocolate change its properties? - What's that white, moldy-looking coating on my chocolates? - Is carob a form of chocolate? |
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