On food and cooking the science and lore of the kitchen ( PDFDrive ) 1234

Slices of Ham Make some sugar cooked to the feather, put it in three containers; in one put some lemon juice, in another some roses of Provence, and in the other some powdered cochenille, or pomegranate juice or powdered barberry Make a layer of the white on some paper, two layers of red, continue until the sugar has the thickness of a ham, and cut it by the slice in the form of a slice of ham Le Confiturier franỗois The Nature of Sugars Ordinary sugar is one member of a group of many chemicals, all of which are given the general name sugars All sugars are made from just three kinds of atoms, carbon, hydrogen, and oxygen, with the carbon atoms providing a kind of backbone to which the other atoms are attached Some sugars are simple molecules, while others are made from two or more simple sugars joined together Glucose and fructose are simple monosaccharides, while table sugar, or sucrose, is a disaccharide made up of one glucose and one fructose joined together Living things put the sugars to two primary uses The first is the storage of chemical energy All life depends on sugars for the energy that fuels the activity of cells This is why we have taste receptors that register the presence of sugars, and why our brain attaches pleasure to that sensation: sweetness is the sign of a food that can help supply our need for calories The second major role for sugars is to provide building blocks for physical structures, especially in plants The cellulose, hemicellulose, and pectin that give bulk and strength to plant cell walls are long chains of various sugars The simple physical bulk of sugar is also useful to the cook, who can ... sucrose, is a disaccharide made up of one glucose and one fructose joined together Living things put the sugars to two primary uses The first is the storage of chemical energy All life depends on sugars for the energy that fuels the activity of cells... energy that fuels the activity of cells This is why we have taste receptors that register the presence of sugars, and why our brain attaches pleasure to that sensation: sweetness is the sign of a food that can help supply our need...other atoms are attached Some sugars are simple molecules, while others are made from two or more simple sugars joined together Glucose and fructose are simple monosaccharides, while table sugar, or