E-Book Overview
<strong>The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, ''Food 101,'' Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, ''Sidebar Science,'' which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations.
E-Book Content
CONTENTS
Introduction Acknowledgments Chapter One • SOMETHING TO DRINK?
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Why does iced tea turn cloudy? • How does green tea differ from other teas? • Are enzymes alive? Can I make coffee and tea from the same kettle water? • Will coffee stay hotter if I put the cream in right away, or only when I'm ready to drink it? • What are alcohols? • What is a hop? • Why are there sulfites in wine? • What's so special about Sherry? • Does hanging a spoon handle in the neck of the bottle keep Champagne from going flat? • Why do Champagne corks have that funny shape? • What makes bourbon bourbon? • Why does a mint julep glass turn frosty? • What's the best way to cool a drink with ice without watering it down? • Is there a formula for telling when I'm getting dangerously drunk? • How can I get a red wine stain out of a tablecloth? . . . and more. Chapter Two • DOWN ON THE FARM
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What ever happened to skim milk? • Why are there so many types of dairy cream? • Does yogurt contain live bacteria? • Why is softserve ice cream soft? • Does eating ice cream in hot weather really
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cool one off? • Why does ice cream shrink when it melts? • Why does all cream cheese come from Philadelphia? • What makes American cheese American? • Does all cheese need to be pasteurized? • Why is string cheese so stringy? • How does a "nut" of butter thicken a pan sauce? • How are eggs graded? • Are brown eggs better than white eggs? • Does a blood spot in an egg mean it's fertilized? • Would double-yolk eggs hatch twins? • How can I keep boiled eggs from cracking? • Why does a hard-cooked egg spin, but a raw egg won't? • Why do hard-cooked egg yolks turn green? • What makes an egg rotten? • Why do eggs have dimples? • Can pasteurized eggs be used the same as unpasteurized eggs? • Are thousand-year-old eggs for real? . . . and more.
Chapter Three • WHATSOEVER A MAN SOWETH . . .
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What makes the vivid colors in vegetables? • Why do green vegetables turn drab when cooked? • How should fruits and vegetables be washed? • Why do some potatoes have gray patches? • Is rhubarb poisonous? • How do vegetables get their minerals? • Why do onions really make me cry? • Why are "sweet" onions sweet? • Why is my cucumber bitter? • Why does heated soy milk boil over? • How do they make tofu? • What is miso made of? • Why do beans and other legumes produce gas? • Must beans be soaked before cooking? . . . and more.
Chapter Four • ABOVE THE FRUITED PLAIN 147 How can I speed up the ripening of fruits? • Why does a cut apple turn brown? • When a banana ripens and gets sweeter, does it contain more calories? • Why are some oils edible and others not? Exactly what are trans fats? • Why do fats turn rancid? • What is a
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