TY  - BOOK
AU  - Farrimond, Stuart 
TI  - The science of cooking : : every question answered to perfect your cooking 
SN  - 9781465463692
U1  - 502 23
PY  - 2017///
CY  - New York, New York
PB  - DK Publishing
KW  - Chemistry
KW  - Food analysis
KW  - Science
KW  - Food composition
KW  - Food science
N1  - Includes index; 1: Foreword2: Taste and flavour1: Why do we cook?2: How do we taste?3: Why does cooked food taste so good?4: Why do some flavours go together so well?3: Kitchen essentials1: An essential guide to knives2: An essential guide to pots and pans3: An essential guide to utensils4: Meat and poultry1: In focus: meat2: How can I tell if meat is good quality?3: Should I avoid buying meat that has gone brown?4: Why do different meats look and taste so different?5: Is it better to choose organic meat?6: Are purebred and heritage cattle breeds tastier?7: Do larger chickens lack flavour?8: How can an animal’s feed affect the taste and texture of its meat?9: Is fillet steak from the tenderloin really the best cut of beef?10: Why is it so expensive to buy Wagyu beef?11: What is the difference between organic, free-range, and indoor chickens?12: How can I tell if meat has been injected with water?13: If I freeze meat, will it destroy the taste and texture?14: Do I really need to pound meat?15: The process of barbecuing16: What are the benefits of marinating meat?17: Should I season meat with salt well in advance or just before cooking?18: How do I smoke meat at home?19: Is it possible to age meat at home?20: Should I trim all the fat off meat?21: Does it matter if you cut meat across the grain or along it?22: What is the secret to perfectly crispy pork crackling?23: Should I cook meat from room temperature?24: Does searing a steak really “seal in” juices?25: How do I cook the perfect steak?26: The process of slow cooking27: How can I stop chicken or turkey from drying out?28: What does basting do?29: How can I tell when meat is done?30: Why do I need to rest meat after cooking?31: What can I do with overcooked meat?32: What’s the secret of a tasty sauce?33: Is it worth all the effort to make my own stock?34: Why is it safe to eat rare beef, but not chicken or pork?35: Why do so many foods taste like chicken?
N2  - "Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, [this book] brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website
ER  -