On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004
Where cooking coagulates the proteins in eggs and meat into strong masses, it does not coagulate the proteins in milk and cream — except the milk or cream has become acidic. Fresh milk and cream may be boiled all the way down to a fraction of their quantity without curdling. It turned out that On Food and Cooking was riding a rising wave of general curiosity in food, a wave that grew and grew, and knocked down the limitations between science and cooking, especially within the last decade.
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The minimal inside temperature at which pathogens are destroyed depends upon the type of food. The secret to teaching your kids to love vegetablesis by having the kids cook, with assist fromVeggie Buds Club. Every month, your budding chef will get …