On food and cooking the science and lore of the kitchen ( PDFDrive ) 1220

The Physical Properties of Salt Salt generally remains a solid in the kitchen unless it’s dissolved Roomtemperature water can dissolve around 35% of its weight in salt, to give a saturated solution of 26% salt that boils at around 228ºF/109ºC at sea level The particle size of salt crystals determines how fast they will dissolve, a fact that can make a big difference when adding salt to a low-moisture food, for example to a bread dough that has been made by the autolysis method (p 536) Flake salts may dissolve four to five times faster than granulated salt, and finely ground salt nearly 20 times faster Solid salt crystals melt at 1,600ºF/800ºC, and evaporate at around 3,000ºF/1,500ºC, temperatures reached in wood fires and glowing coals, which can vaporize salt and deposit a thin film on foods above them Chapter 12 Sugars, Chocolate, and Confectionery The History of Sugars and Confectionery Before Sugar: Honey Sugar: Beginnings in Asia Early Confectionery in Southwest Asia In Europe: A Spice and Medicine Confectionery for Pleasure A Pleasure for All Sugar in Modern Times The Nature of Sugars Kinds of Sugar The Complexities of Sweetness Crystallization Caramelization Sugars and Health Sugar Substitutes Sugars and Syrups ... Sugars, Chocolate, and Confectionery The History of Sugars and Confectionery Before Sugar: Honey Sugar: Beginnings in Asia Early Confectionery in Southwest Asia In Europe: A Spice and Medicine Confectionery for Pleasure... A Pleasure for All Sugar in Modern Times The Nature of Sugars Kinds of Sugar The Complexities of Sweetness Crystallization Caramelization Sugars and Health Sugar Substitutes Sugars and Syrups