Recipes Food and Cooking
Before there was Alton Brown, there was Harold McGee. This is a brilliant, dazzling, fabulously eclectic collection of details about what we eat. From Plato’s views on cooking to electron micrographs of cheese to a description of how eggs type in a chicken’s body to the historical past of beer and chocolate, this book offers an intoxicating wealth of food data, trivia, and science. Did you understand that the cell partitions of mushrooms aren’t made up of cellulose, like plants, however rather of chitin, the carbohydrate-amine complex that makes up the outer skeletons of bugs? Or that raw lima beans contain sugar-cyanide complexes that may shut down your respiratory system?
When foods containing starch are cooked, the warmth can break the glycosidic bonds linking the glucose models collectively and effectively break-up the polysaccharides to release the glucose monosaccharides. This imparts a pure sweetness to the cooked meals. The Maillard Reaction is among the most complex chemical reactions that happens in the meals we eat and is answerable for producing most of the flavour and colour (see ‘color’ part) characteristics that we associate with a wide range of cooked foods e.g., toast, meat, coffee and baked items. Grilling is the cooking of meals using a direct, dry heat.
Consequently, changes to the flavour, colour, texture, dietary composition and the generation of desirable and undesirable compounds of foods produced within the kitchen are the identical as these produced during large-scale food production. The carotenoid pigments are present in … Read More