The Science of the Oven / / Hervé This.
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary tran...
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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| Place / Publishing House: | New York, NY : : Columbia University Press, , [2009] ©2009 |
| Year of Publication: | 2009 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Online Access: | |
| Physical Description: | 1 online resource (216 p.) :; 11 illus; 3 tables |
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