The Science of the Oven by Hervé This

The Science of the Oven

Hervé This with Jody Gladding (Translator)

206 pages first pub 2007 (editions)

nonfiction science informative medium-paced
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Description

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....

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