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From Barnes & NobleThe Barnes & Noble Review
Does it ever really get hot enough to fry an egg on the sidewalk? What's the best way of preventing soda from going flat? Does belching contribute to global warming? You've got questions; Robert Wolke has answers.
Wolke, a chemistry professor emeritus and winner of several food journalism awards, dishes out funny and scientific answers to common questions in this collection of his best "Food 101" columns in The Washington Post. Who says food science can't be fun?
Here's a sample of Wolke's approach:
- Do microwaves change the molecular structure of foods? Answer: "Yes, of course they do. The process is called cooking."
- If corn is a low-fat food, how do they get all that corn oil out of it? Answer: "They use a lot of corn."
- Why do recipes tell us to marinate dishes overnight? Answer: "I'm with you. Why overnight? Are we to believe that daylight somehow interferes with the marinating process? Generally, 'overnight' is intended to mean eight to ten hours."