{"product_id":"150-food-science-questions-answered-cook-smarter-cook-better-9781646118335","title":"150 Food Science Questions Answered: Cook Smarter, Cook Better","description":"\u003cp\u003e\u003cstrong\u003eCooking isn't just an art, it's a science-150 fascinating food facts to make you a better cook \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDoes cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. \u003cem\u003e150 Food Science Questions Answered\u003c\/em\u003e is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship. \u003c\/p\u003e\u003cp\u003eLearn food science-how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking. \u003c\/p\u003e\u003cp\u003eInside \u003cem\u003e150 Food Science Questions Answered\u003c\/em\u003e you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCan you control garlic's intensity by the way you cut it?\u003c\/strong\u003e-Garlic's signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDoes alcohol burn off when cooked?\u003c\/strong\u003e-Quick processes like flamb? eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDoes searing a steak seal in the juices?\u003c\/strong\u003e-No, but it does develop delicious flavors through a process called the Maillard reaction. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eLearn food science and you'll be on your way to truly understanding the chemistry of cooking. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eLe, Bryan:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003e\u003cstrong\u003eBRYAN LE\u003c\/strong\u003e is a Ph.D. candidate in Food Science at the University of Wisconsin, Madison. He is the VP of digital and social media for the Institute of Food Technologists Student Association and manages, edits, and writes articles for their official blog, Science Meets Food. Le is a recipient of the James Beard Legacy Scholarship from the James Beard Foundation.\u003c\/p\u003e","brand":"Callisto","offers":[{"title":"Default Title","offer_id":50647745200402,"sku":"9781646118335","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_a8ebc384-1af3-49b3-8645-1888c7e0d456.jpg?v=1734805369","url":"https:\/\/surprise-castle.myshopify.com\/products\/150-food-science-questions-answered-cook-smarter-cook-better-9781646118335","provider":"Surprise Castle","version":"1.0","type":"link"}