Kitchen chemistry /
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
London, UK :
Royal Society of Chemistry,
c2005.
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| Subjects: |
Table of Contents:
- The use of salt in cooking
- The use of salt in cooking
- By how much does salt increase the boiling point of water?
- It all salt the same?
- "Low sodium" salt substitutes
- What affects the colour and texture of cooked vegetables?
- Should beans be cooked with the lid on or off?
- The chemistry of baking powder
- The structure of ice and water
- Why do pans stick?
- Enzymes and jellies
- The chemistry of flavour
- Chemical changes during cooking
- The science of ice cream
- 'Asparagus pee'
- How hot are chilli peppers?.