MolecularGastronomy.org

 

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This will be a resource for those interested in the science of the kitchen...

 

1        Introduction: Why cook?

2        The effects of heat on muscle and protein

3        The effects of heat on starch and cabohydrates

4        The effects of heat on fat and oils (lipids)

5        Sources and transmission of heat:

6        Colour Magic: Browning

7        Colour in food

8        Basics of taste

9        Smell

10    Changing textures

11     Solids and liquids

12     Fermentation

13     Preservation