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How to Read a French Fry and Other Stories of Intriguing Kitchen Science

by Russ Parsons

  • ISBN: 9780395967836
  • ISBN10: 039596783X

How to Read a French Fry and Other Stories of Intriguing Kitchen Science

by Russ Parsons

  • List Price: $25.00
  • Binding: Hardcover
  • Publisher: Houghton Mifflin
  • Publish date: 05/01/2001
  • ISBN: 9780395967836
  • ISBN10: 039596783X
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Description: Why is it that you can stick your hand in a 450-degree oven but not in 212-degree boiling water? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that's really an effective tenderizer? Which common fruits never ripen after picking? And why do potatoes fried in fresh oil never brown completely?

Knowing a little science can help us figure out the right way to cook something, for there's nothing we do in the kitchen that can't be explained -- and improved -- by understanding some chemistry and physics. Although many cooks don't realize it, cooking is fundamentally nothing more (or less!) than a scientific experiment.

In this highly readable and witty book, Los Angeles Times food editor Russ Parsons explores the science behind such basic cooking methods as mixing, frying, roasting, boiling, and baking. Along the way, he slips in hundreds of little-known facts and useful cooking tips. Parsons also includes more than a hundred recipes that deliciously exemplify the principles he explains.

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