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206 pages • first pub 2007 (view editions)
ISBN/UID: 9780231147071
Format: Paperback
Language: English
Publisher: Columbia University Press
Edition Pub Date: 07 August 2012
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....
Community Reviews
Content Warnings
206 pages • first pub 2007 (view editions)
ISBN/UID: 9780231147071
Format: Paperback
Language: English
Publisher: Columbia University Press
Edition Pub Date: 07 August 2012
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....
Community Reviews
Content Warnings