Reading | 52 delicious experiments, let children explore food science in the kitchen

"Food Lab given to children"

[Beauty] Liz Lee Hanek

Translated by Sun Yafei

Published by East China Normal University Press

Whenever you walk into the kitchen for cooking or grilling bread, you have brought science into your life. In fact, whenever you have a pot, steaming, baking, frozen, boiled, sauce, stir -fry, or fermented food, physics and chemistry are playing a role. Understanding the basic knowledge of food science will make you the owner of the kitchen. Whether you go to barbecue or shoot cooking videos for friends, you can welcome any challenges with confidence. This book provides 52 delicious creativity, from healthy self -made snacks to delicious main cuisine, and incredible desserts, allowing you to explore food science in the kitchen. The design of the experimental steps can be mixed and arranged. You can match your favorite sauce in the pasta, so that marshmallow is self -made hot chocolate, or it is perfectly poured on the cake. Among them, there are many interesting and edible embellishment decorations, so that each recipe finished product has the value of taking pictures.

Although most of the recipes in this book are based on the food I are familiar with, it is quite interesting to find your own taste and custom into every food you created. Green seasonings like garlic sauce can be transformed into Argentine spicy sauce by replacing different vanilla, while homemade milk tofu can replace milk cheese and easily transform the curry into a thousand levels. By choosing your favorite noodles, fillings and decorations, design your dream desserts to create delicious and beautiful foods. Know your favorite dishes from your friends and family, and use your knowledge of food science to combine them into a dish that suits your taste and cooking style.

The "scientific secret" part in each food experiment will help you understand the scientific concepts and nutrition hidden behind the experimental materials. You will learn: how sour vinegar and lemon juice enhance the taste, why flour and eggs continue to explode after absorbing the steam, and how the crystals in ice cream are formed. Soon after, you have confidence to put on a feast, bake and decorate cakes with ornamental value, or use what you have learned to create your own recipes. Okay, let's start cooking!

Each experiment contains the following parts:

Experimental materials: List all the experimental materials you need.

Challenge level: The experiments marked with a chef hat do not need to spend too much time and energy. The more chef hats, the higher the challenge of the experiment to your cooking skills.

Allergen warning: All recipes in this book contain nuts. At the same time, if the experimental steps contain dairy products, eggs or wheat, it will also be pointed out in specific experiments.

Experimental tools: List all the tools and equipment that can help you make dishes (you can also adjust the function of improvisation according to the conditions -such as the function of the food cooking machine is similar to the mixer).

Safety prompts and precautions: Provide common sense security guidelines and prompts so that experiments can be carried out smoothly.

Experimental steps: Lead you step by step to complete the production.

Wonderful thinking: Provide your food, adjust, adjust, or further optimize your mind to stimulate your creativity and challenge the motivation of cooking.

Scientific secrets: provide a simple interpretation of different experimental materials and its interaction, and provide information about related topics. Remember, when you deal with a new experimental step, failure and exclusion of failure as the experimental results will eventually make you a better chef, you need to immerse them in it. Measurement, stirring, stirring, and making mistakes are the experience of every chef. Once you master a set of experimental steps, you may wish to see what you can do. Use your learning to create some new things, or improve a dish you have always wanted to adjust.

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Author: [Midea] Liz Lee Hansk

Edit: Yuan Yuanlu

Editor in charge: Zhu Zilong

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