Considering Fast Methods In Food & Cooking
On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004 Where cooking coagulates the proteins in eggs and meat into strong masses, it does not coagulate the proteins in milk and cream — except the milk or cream has become acidic. Fresh milk and cream may be boiled all the way down to a fraction of their quantity without curdling. It turned out that On Food and Cooking was riding a rising wave of general curiosity in food, a wave that grew and grew, and knocked down the limitations between science and cooking,…