On food and cooking the science and lore of the kitchen ( PDFDrive ) 1461

savory amino acids and organic acids, and viscous glycerol In old soleras, the acetic acid concentration can reach 10% and more Sherry vinegar isn’t as dark and savory as balsamic vinegar, but is noticeably more intense and nutty than other wine vinegars Chapter 14 Cooking Methods and Utensil Materials Browning Reactions and Flavor Caramelization The Maillard Reactions High Temperatures and Dry Cooking Methods Slow Browning in Moist Foods Drawbacks of the Browning Reactions Forms of Heat Transfer Conduction: Direct Contact Convection: Movement in Fluids Radiation: The Pure Energy of Radiant Heat and Microwaves Basic Methods of Heating Foods Grilling and Broiling: Infrared Radiation Baking: Air Convection and Radiation Boiling and Simmering: Water Convection ... Drawbacks of the Browning Reactions Forms of Heat Transfer Conduction: Direct Contact Convection: Movement in Fluids Radiation: The Pure Energy of Radiant Heat and Microwaves Basic Methods of Heating Foods Grilling and Broiling: Infrared Radiation... Cooking Methods and Utensil Materials Browning Reactions and Flavor Caramelization The Maillard Reactions High Temperatures and Dry Cooking Methods Slow Browning in Moist Foods Drawbacks of the Browning Reactions... Basic Methods of Heating Foods Grilling and Broiling: Infrared Radiation Baking: Air Convection and Radiation Boiling and Simmering: Water Convection