000			03686aam a2200325 4500
003			OSt
005			20250915152414.0
008			120830s xxu||||gr|||| 00| 0 spa d
020			_a9781465463692
040			_aPUCPR _beng _erda
041			_aeng
049			_aBEV
082			_223 _a502
092			_223 _a502
100			_aFarrimond, Stuart _eauthor
245			_aThe science of cooking : _bevery question answered to perfect your cooking / _cStuart Farrimond
260			_bDK Publishing _c2017
264		1	_aNew York, New York : _bDK Publishing, _c2017
300			_a256 pages : _billustrations
336			_atext
337			_aunmediated
338			_avolumen
504			_aIncludes index.
505			_a1: 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?
520			_a"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
650		0	_aChemistry _972294 _vFood analysis
650		0	_aScience _9295555 _vFood composition
650		0	_aFood science _9302428
942			_c6 _2ddc _e23 _h502
999			_c304816 _d304816