Heat and what it does

jamesaeaa · #1 12-16-2007, 08:42 PM

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.

pgr555 · #2 12-16-2007, 09:50 PM

This sounds like an Alton Brown question!!!
Wish I could help!

Greg · #3 12-16-2007, 11:29 PM

"On Food and Cooking" by Harold McGee. It'll give you that info and more.

chrose · #4 12-18-2007, 11:51 AM

Quote:

Originally Posted by Greg

"On Food and Cooking" by Harold McGee. It'll give you that info and more.

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.