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Heat and what it does

#1
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12/16/07 at 6:42pm
  • Joined: December 2007
  • Post Count: 8
I am looking for books and info regarding how heat transforms food. Like at what temp do cell walls break down in vegetables. also what it does to the tissue in meat. and about the maillard reaction i know a little about it but i want to know it in full.
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#2
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12/16/07 at 7:50pm
  • Joined: August 2007
  • Location: Maine
  • Post Count: 308

Heat

This sounds like an Alton Brown question!!!
Wish I could help!
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#3
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12/16/07 at 9:29pm
  • Joined: December 1999
  • Location: St. Paul, MN
  • Post Count: 1,455
"On Food and Cooking" by Harold McGee. It'll give you that info and more.

Anulos qui animum ostendunt omnes gestemus!

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#4
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12/18/07 at 9:51am
  • Joined: November 2000
  • Location: Rochester, NY, USA
  • Post Count: 2,468
After this book you won't need another! Also look here for other question that you might find interesting : Special Guest Archives - ChefTalk Cooking Forums go to the Open Forums with Harold McGee.

My latest musical venture!
http://myspace.com/nikandtheniceguys

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"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP

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