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.
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Heat and what it does
Featured Sponsors
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Heat and what it does
Featured Stories on ChefTalk.com
post #2 of 4
12/16/07 at 7:50pm
post #3 of 4
12/16/07 at 9:29pm
post #4 of 4
12/18/07 at 9:51am
Featured Stories on ChefTalk.com
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Heat and what it does
