On food and cooking the science and lore of the kitchen ( PDFDrive ) 17

different forces that rule their behavior But scientists always simplify reality in order to understand it, and we can do the same Foods are mostly built out of just four kinds of molecules — water, proteins, carbohydrates, and fats And their behavior can be pretty well described with a few simple principles If you know that heat is a manifestation of the movements of molecules, and that sufficiently energetic collisions disrupt the structures of molecules and eventually break them apart, then you’re very close to understanding why heat solidifies eggs and makes foods tastier Most readers today have at least a vague idea of proteins and fats, molecules and energy, and a vague idea is enough to follow most of the explanations in the first 13 chapters, which cover common foods and ways of preparing them Chapters 14 and 15 then describe in some detail the molecules and basic chemical processes involved in all cooking; and the Appendix gives a brief refresher course in the basic vocabulary of science You can refer to these final sections occasionally, to clarify the meaning of pH or protein coagulation as you’re reading about cheese or meat or bread, or else read through them on their own to get a general introduction to the science of cooking Finally, a request In this book I’ve sifted through and synthesized a great deal of information, and have tried hard to doublecheck both facts and my interpretations of them I’m greatly indebted to the many scientists, historians, linguists, culinary professionals, and food lovers on whose learning I’ve been able to draw I will also appreciate the help of readers who notice errors that I’ve made and missed, and who let me know so that I can correct them My thanks in advance As I finish this revision and think about the endless work of correcting and perfecting, my ... cheese or meat or bread, or else read through them on their own to get a general introduction to the science of cooking Finally, a request In this book I’ve sifted through and synthesized a great deal of information, and have tried... to doublecheck both facts and my interpretations of them I’m greatly indebted to the many scientists, historians, linguists, culinary professionals, and food lovers on whose learning I’ve been...refresher course in the basic vocabulary of science You can refer to these final sections occasionally, to clarify the meaning of pH or protein coagulation as you’re reading about cheese or meat or bread, or else read through