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206 pages • first pub 2007 (view editions)
ISBN/UID: None
Format: Paperback
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
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: None
Format: Paperback
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
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