The science of the oven /
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. What accounts for these extraordinary tran...
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| Format: | Book |
| Language: | English French |
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New York :
Columbia University Press,
©2009.
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| Series: | Arts and traditions of the table
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Bemidji State University
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TX546 .T55313 2009 |
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Minnesota State University, Mankato
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TX546 .T55313 2009 |
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Southwest Minnesota State University
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TX546 .T55313 2009 |
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Minnesota State University Moorhead
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Hamline University
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TX546 .T55313 2009 |
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Metropolitan State University
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TX546 .T55313 2009 |
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St. Catherine University
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TX546 .T55313 2009 |
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