A pinch of culinary science : boiling an egg inside out and other kitchen tales /: boiling an egg inside out and other kitchen tales. (2019)

• Record Type: Book
• Further Information: Note: Anu Inkeri Hopia, Erik Cyrus Fooladi.
• Authors: Hopia, Anu Inkeri; Fooladi, Erik Cyrus
• Contents: The real thing? Chemistry and psychology of an apple pie. Boiling an egg inside out. Cooking mussels with acid or not. Sausage engineering. Mustard - fiercely yours. The potatoes that refused to become tender. Gravlax and salt - can salt climb upwards? The physics of cooking (I): Heat - on heat when cooking. The physics of cooking (II): Heat in the skillet. The physics of cooking (III): Tempering the meat. The physics of cooking (IV): Cooking pits. Wine in cooking (I): White. Wine in cooking (II): Red. The role of salt when cooking pasta. How do we taste food? What is "good tasting food"?. Salt and flavours. Claim: “You should be very careful in handling the cake hot out from the oven as it will collapse easily." The porridge feud - who was right in 1860s Norway. Doing the dishes.
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2019
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 394.12; Cooking; Food habits
• Languages: English
• ISBNs: 9780429878435; 9780429878442; 9780429878428; 9780429465376
• Related ISBNs: 9781138611306
• Notes: Note: Includes bibliographical references.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.