How do You Make your Own Yeast from Apples?

Yeast is a type of fungus that is used in the production of various food and beverage products, such as bread, beer, and wine. 

Yeast cells convert sugars into alcohol and carbon dioxide through a process called fermentation. Some species of yeast are also used as a leavening agent in baking. Yeast can be found naturally in the environment, or it can be purchased in the form of dry or fresh yeast for use in cooking and brewing. 

How do you make yeast from apples? Yeast can be made from apples by creating a simple "apple yeast" starter culture. Just follow the quick and easy steps below:

1) Gather materials: To make apple yeast, you will need a few apples, some sugar, water, a blender or food processor, a sterilized jar or container with a lid, and a cheesecloth or fine mesh strainer.

2) Prepare the apples: Wash and chop the apples into small pieces, leaving the skins on. This is because the skins contain natural yeasts that will be used to start the fermentation process.

3) Blend the apples: Place the chopped apples in a blender or food processor and blend until smooth.

4) Add sugar: Transfer the blended apples to a jar or container and add a small amount of sugar (around 2-3 tablespoons). The sugar will provide food for the yeast cells, helping them to grow and multiply.

5) Add water: Add enough water to the jar to cover the apples and sugar. Stir the mixture to dissolve the sugar and distribute the apples evenly.

6) Cover and ferment: Cover the jar with a cheesecloth or fine mesh strainer, securing it with a rubber band or string. This will allow air to circulate and prevent contamination from other microbes. Place the jar in a warm, dark place (around 70-75°F) and let it ferment for 3-7 days.

7) Strain and transfer: After the desired fermentation time has passed, strain the mixture through a cheesecloth or fine mesh strainer to remove any solid bits of apple. Transfer the strained liquid to a clean jar or bottle and store it in the fridge to slow down the fermentation process.

8) Use the yeast: The apple yeast is now ready to use in baking or brewing. To use it as a baking yeast, simply mix a small amount of the yeast starter culture with flour and water to create a dough and follow your desired recipe. 

To use it in brewing, add it to a mixture of water, sugar, and any desired flavors (such as fruit, spices, or herbs) to create a "wort," which can then be fermented to create beer or other alcoholic beverages.

RELATED RECIPE: Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

What is the science behind making yeast from apples?

There are a few key scientific principles at work in this process. (A) First, the natural yeasts present on the skin of the apples will begin to consume the sugar and convert it into alcohol and carbon dioxide through the process of fermentation. This process is powered by enzymes in the yeast cells, which catalyze the chemical reactions involved.

(B) Second, the presence of oxygen during the initial stages of fermentation will allow the yeasts to grow and multiply, creating a larger population of yeast cells. 

As the yeast cells consume more sugar and produce more alcohol and carbon dioxide, the pH of the mixture will drop and the alcohol concentration will increase, creating an environment that is inhospitable to most other microbes. This helps to prevent contamination and allows the yeast culture to dominate.

(C) Finally, the use of a cheesecloth or fine mesh strainer to cover the jar allows air to circulate and helps to prevent contamination from other microbes, while also allowing the carbon dioxide produced by the yeast cells to escape. This allows the yeast culture to grow and thrive, while also preventing the build-up of pressure that could cause the jar to explode.

As an example, imagine that you are a home brewer and you want to create a simple apple cider using your homemade apple yeast. You could follow the steps outlined above to create a starter culture, and then use it to ferment a mixture of apple juice, sugar, and any desired spices or flavors.

As the yeast consumes the sugar and converts it into alcohol and carbon dioxide, the mixture will become increasingly more alcoholic and the pH will drop, creating an environment that is inhospitable to most other microbes. 

After a week or so of fermentation, you can strain the cider to remove any solid bits of apple, and then bottle it up to continue the fermentation process. As the yeast cells continue to consume the remaining sugar and produce more alcohol and carbon dioxide, the cider will become increasingly bubbly and alcoholic. 

You can then allow the cider to age and mature for a few more weeks or months, depending on your desired taste and level of alcohol.

Making yeast from apples is a simple process that relies on the natural yeasts present on the skins of the apples to ferment a mixture of apples, sugar, and water. By controlling the temperature, pH, and oxygen levels, and by preventing contamination from other microbes, it is possible to create a stable and reliable yeast culture that can be used for baking or brewing. 

The process involves a number of key scientific principles, including fermentation, enzyme activity, and microbial ecology, and it is a fun and rewarding way to explore the science of yeast and its many applications.

How Do You Know How Long to Cook Sous Vide?

Sous vide cooking is a method of cooking in which food is placed in a vacuum-sealed bag and then cooked in a water bath at a precisely controlled temperature. 

One of the key benefits of this cooking method is that it allows for very precise temperature control, which makes it possible to cook food to a very specific level of doneness without the risk of overcooking or undercooking. This will result in more consistent and flavorful dishes.

Additionally, sous vide cooking also allows for pasteurization by bringing the food to a temperature hot enough for a period of time to kill off any harmful bacteria, this also allows for cooking tough cut of meats to be cooked for longer than traditional methods resulting in tender meats.

Why is there a time range for sous vide cooking?

The length of time required to cook food sous vide depends on a variety of factors, including the type of food being cooked, its thickness, and its desired level of doneness. In general, the cook time will be longer for thicker cuts of meat, and for foods that are desired to be cooked to a higher level of doneness.

For example, cooking a beef steak sous vide for two hours at 131°F (55°C) will result in a medium-rare steak, while cooking the same steak for three hours at 131°F (55°C) will result in a medium steak. This is because the longer the food is cooked, the more the proteins in the food will denature and coagulate, which can change the texture and taste of the food.

The science behind sous vide cooking is based on the relationship between heat transfer and cooking time. In most traditional cooking methods, heat is transferred to food through conduction, convection, and radiation. In sous vide cooking, however, heat is transferred solely through conduction, as the food is submerged in the heated water. The heat from the water is transferred to the food through direct contact.

The key to sous vide cooking is the ability to maintain a very precise and consistent temperature in the water bath. This is typically done using a sous vide immersion circulator, which continuously circulates the water in the bath to ensure that the temperature is evenly distributed throughout. 

The temperature of the water bath is set to the desired final cooking temperature for the food, and the food is then left to cook in the water bath until it reaches that temperature.

Since heat is transferred to the food solely through conduction, and because the temperature of the water bath is held constant, the rate at which the food cooks is dependent on the thermal properties of the food itself. In general, denser, larger, and thicker foods will take longer to cook than lighter, smaller, and thinner foods.

For meat, the time to reach your desired doneness will depend on factors such as the thickness of the cut, the desired level of doneness, and the starting temperature of the meat. Meats that are cooked sous vide are typically cooked at a lower temperature than they would be if cooked using traditional methods, because the precision of the temperature control in sous vide cooking allows for a wider range of doneness options.

For example, a lamb steak that is traditionally cooked at a high temperature to achieve a seared crust and medium-rare center would be cooked sous vide at a lower temperature for a longer period of time to achieve the same level of doneness. 

On the contrary, a steak that is traditionally cooked at a low temperature for a long period of time to achieve a more well-done center would be cooked sous vide at a higher temperature for a shorter period of time to achieve the same level of doneness.

Here is a link to complete and accurate cooking time for sous vide based on the desired level of doneness:

Accurate Sous Vide Cooking Times- PDF Free Download (Sous Vide Cooking Times Chart JPEG Printable Version)

Commonly, the cook time for meats or fish cooked sous vide will range from several minutes for thin cuts such as a steak to several hours for thicker cuts such as a brisket. The ideal temperature and cook time for a particular cut of meat or fish can be found in the many cookbooks such as Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals and online resources that are dedicated to sous vide cooking.

Fruits and vegetables, on the other hand, cook much faster, they are typically cooked in the range of minutes, with cook times ranging from just a few minutes for delicate items like asparagus or strawberries to an hour or more for heartier items like beets or carrots.

The texture and appearance of fruits and vegetables will be affected by the temperature and cook time used, so it's important to choose a temperature and cook time that will produce the desired results for the particular type of fruit or vegetable being cooked.

It's worth noting that it's always a good idea to check your food with a thermometer for its internal temperature if unsure about the doneness, this will ensure that the food is fully cooked, and safe to eat. Additionally, not all meats and foods are created equally, so one should always refer to specific recipes or guidelines.

What is the Spherification Process?

What is spherification?

Spherification is a culinary technique in which a liquid is turned into a soft, bite-sized sphere that has a gelled outer layer and a liquid interior. It is often used to create small, "pearls" or "caviar" out of fruit juices, cocktails, and other flavored liquids.

The procedure of spherification involves mixing a liquid with a gelling agent, such as sodium alginate, and then dripping the mixture into a bath of calcium chloride. The calcium ions in the calcium chloride react with the alginate to form a thin, gelled membrane around the droplets of liquid. 

The resulting spheres can be eaten as is or used as a garnish or ingredient in a variety of dishes.

Examples of dishes that can be made using the spherification technique include "caviar" made from fruit juices, special cocktails transformed into bite-sized spheres, and soups served with gelled droplets of broth. The possibilities for using spherification in the kitchen are endless, and the technique continues to be a popular and innovative way for chefs to add visual and textural interest to their dishes.

What do you need for spherification? 

Here are the main ingredients and equipment you will need to perform spherification:

Ingredients:

A liquid to be gelled (such as fruit juice, cocktail, soup, or puree)

Sodium alginate (a gelling agent derived from brown seaweed)

Calcium chloride (a compound salt that helps the gelling process)

Equipment needed for spherification:

A blender or immersion blender (to mix the sodium alginate into the liquid)

A spoon or squeeze bottle (to drip the mixture into the calcium chloride bath)

A large bowl or container (to hold the calcium chloride bath)

A slotted spoon or small strainer (to remove the gelled spheres from the bath)

You may also want to have some additional equipment on hand, such as a kitchen scale to measure out precise amounts of ingredients, and a thermometer to ensure that the liquid is at the right temperature for the gelling process.

What is the spherification process? 

The process of spherification involves mixing a liquid with a gelling agent.

The science behind spherification relies on the properties of gelling agents, specifically hydrocolloids, which are molecules that can form gels when mixed with water. There are several different types of hydrocolloids, each with its own unique properties and applications in the culinary world.

Sodium alginate is a type of hydrocolloid that is derived from brown seaweed and is commonly used in the spherification process.

Spherification Process- To start the spherification process, the liquid to be gelled is mixed with a small amount of sodium alginate using a blender or immersion blender. The mixture is then allowed to rest for a period of time, typically several hours to overnight, to allow the alginate to fully dissolve and hydrate. 

This resting period is known as "hydration," and it is important to allow sufficient time for the alginate to fully hydrate to ensure that it will gel properly.

Once the mixture has hydrated, it is ready to be used in the spherification process. The mixture is typically poured into a squeeze bottle or spooned into a small strainer, and then dripped into a bath of calcium chloride. 

The calcium ions in the calcium chloride react with the alginate to form a thin, gelled membrane around the droplets of liquid. The gelled spheres can then be removed from the bath using a slotted spoon or small strainer and placed in a bowl of water to rinse off any excess calcium chloride.

There are two main methods of spherification: direct spherification and reverse spherification, depending on where you put the gelling ingredient.

What is the difference between direct spherification and reverse spherification?

A) DIRECT SPHERIFICATION is a technique used to create spheres or bubbles of liquid that have a thin, semi-solid shell and a liquid interior. The liquid is mixed with a small amount of sodium alginate, which is a gelling agent derived from algae. 

In direct spherification, alginate is added directly to a flavored liquid. This solution is then added drop by drop to a setting bath that contains calcium. As the calcium ions interact with the alginate, a flexible skin forms around the drop.

When the mixture is dropped into a bath of calcium chloride, the sodium alginate reacts with the calcium ions to form a gel-like membrane around the droplets of liquid. This creates the sphere or bubble shape.

B) REVERSE SPHERIFICATION, on the other hand, is a technique used to create a gel-like substance with a liquid center. To do this, the liquid that you want to turn into a gel is mixed with calcium chloride and then dropped into a bath of sodium alginate. 

Instead of adding the calcium to the water bath, you instead add it to the flavored liquid which will gel in a sodium alginate bath.

The calcium ions in the liquid react with the sodium alginate to form a gel-like membrane around the droplets of liquid, creating a gel with a liquid center.

Direct spherification is typically used to create spheres or bubbles that are meant to be eaten as is, while reverse spherification is used to create a gel-like substance that can be used as a component in a dish or drink.

With reverse spherification, it's possible to make much larger spheres. The liquid center itself doesn't contain anything that will gel, so the sphere can never become entirely solid.

Reverse spherification is the most common method of spherification and is generally considered to be the more stable and reliable of the two methods. 

It is also the method that is most commonly used in professional kitchens.

Related Post: 10 Best Molecular Gastronomy Kits 2023 that Will Help You Cook Easily Like a PRO

What do I need for reverse spherification?

To produce Reverse Spherification, you need a bath solution with 0.5% sodium alginate (0.5 g per 100 g of flavored liquid). Sodium Alginate, like most hydrocolloids, needs to be dispersed in the liquid and hydrated before it can gel in presence of calcium ions.

What is the process of reverse spherification?

The process of reverse spherification involves the following steps:

It is similar to traditional spherification, but the order of the steps is reversed.

1) Create a sodium alginate bath by mixing a sodium alginate solution with a calcium lactate solution. Allow the mixture to rest for several hours to overnight to allow the alginate to fully hydrate.

The amount of calcium chloride needed will depend on the size of the container and the desired concentration of the solution.

2) Place the liquid or puree that you want to turn into a sphere into a squeeze bottle or a pipette.

3) Slowly drip the liquid or puree into the sodium alginate bath, allowing it to form into a sphere. The gelled spheres will begin to form as soon as the mixture comes into contact with the calcium chloride.

4) Allow the spheres to sit in the bath for a few minutes to set.

5) Carefully remove the spheres from the bath and rinse them in cold water to remove any excess sodium alginate solution.

Once the gelled spheres have been rinsed, they can be transferred to a container of water or a liquid of your choice. The spheres will continue to gel and firm up over the next several hours.

6) Serve the spheres immediately, or store them in a container filled with a liquid (such as water or a flavored liquid) until ready to serve.

The gelled spheres can be served as is, or they can be used as a garnish or ingredient in a variety of dishes.

Reverse spherification can be used to create a variety of creative and visually appealing dishes, such as "caviar" made from fruit purees or cocktails served in a sphere form.

How long does reverse spherification last?

The liquid center itself doesn't contain anything that will gel, so the sphere can never become entirely solid. Thus, spheres prepared by reverse spherification can be can be kept indefinitely.

You can try this easy molecular gastronomy recipe at home, Yogurt Spheres Recipe by Reverse Spherification- Molecular Gastronomy Recipe

What is the process of direct spherification? 

Direct spherification is a slightly different process, and it involves the following steps:

1) Begin by preparing your flavored liquid and gelling agent. The gelling agent you choose will depend on the type of liquid you are using and the desired texture of the final product. Sodium alginate is a common choice for direct spherification, as it reacts well with calcium to create a firm, caviar-like texture.

2) Mix the gelling agent into the flavored liquid according to the manufacturer's instructions. It is important to fully dissolve the gelling agent in the liquid to ensure an even texture.

3) Fill a large bowl or container with a calcium chloride solution and place it on a flat surface. The solution should be deep enough to fully submerge the spheres or pearls that you will be creating.

4) Using a dropper or syringe, carefully drip the flavored liquid mixture into the calcium chloride solution. The droplets will begin to gel and form a skin around the outside as they come into contact with the calcium.

5) Allow the spheres or pearls to sit in the calcium chloride solution for a few minutes to fully gel. The exact amount of time will depend on the size and type of spheres you are creating, as well as the concentration of the gelling agent and calcium solution.

6) Once the spheres are fully gelled, carefully remove them from the calcium chloride solution using a slotted spoon or a mesh strainer. Rinse the spheres in cold water to remove excess calcium and gelling agent.

The spheres will continue to gel and firm up over the next several hours.

7) Serve the spheres as is or use them in a variety of dishes to add visual and textural interest. You can also store the spheres in an airtight container in the refrigerator until ready to use.

Keep in mind that the exact process may vary depending on the specific ingredients and equipment you are using. It may take some trial and error to achieve the desired results, but the spherification process can be a fun and creative way to add interest to your dishes.

REFERENCES:

Jose Sanchez. Molecular Gastronomy: Scientific Cuisine Demystified, 1st Edition. 2015. Wiley. ISBN-10:111807386X. ISBN-13:978-1118073865

Michael Brenner, Pia Sörensen and David Weitz. Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine (Illustrated edition). 2020. W. W. Norton & Company. ISBN-10:0393634922. ISBN-13:978-0393634921

How is Molecular Gastronomy Done at Home? Use the Best Molecular Gastronomy Kits 2023

What are molecular gastronomy kits? 

Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that take place during cooking and eating. It is a relatively new field of study that combines traditional culinary techniques with the principles of physics, chemistry, and biology to explore the molecular basis of food and flavor.

“Molecular gastronomy kits” are sets of tools and ingredients that are used to create culinary dishes that involve scientific techniques and principles. These kits are often used by chefs and food enthusiasts at home who are interested in exploring new and innovative ways to prepare and present food.

Molecular gastronomy kits are not just for professional chefs; they are also popular with home cooks who are interested in exploring the principles of molecular gastronomy in their own kitchens. 

Many kits are designed to be user-friendly and easy to use, with step-by-step instructions and clear explanations of the scientific principles behind each recipe. Some kits even include video tutorials or online resources to help home cooks get started with molecular gastronomy.

One of the main goals of molecular gastronomy is to understand how different physical and chemical processes can be used to alter the texture, flavor, and appearance of food. This can involve the use of specialized ingredients, such as gelling agents and flavor enhancers, as well as the application of various cooking techniques, such as sous vide and spherification. 

Molecular gastronomy kits usually include a selection of ingredients, along with easy deatailed directions on how to use them to create different types of dishes. These ingredients are often used in small quantities to create dramatic effects.

Related Post: 10 Best Molecular Gastronomy Kits 2023 that Will Help You Cook Easily Like a PRO

These food kits are designed to help chefs and home cooks experiment with the principles of molecular gastronomy and create dishes that are visually appealing, texturally interesting, and taste delicious.

Some common ingredients that may be included in a molecular gastronomy kit include:

- Gelling agents: These are substances that are used to create gels or jellies from liquids. Gelling agents are often used in molecular gastronomy to create unique textures and shapes for dishes. Examples include agar agar, carrageenan, and xanthan gum.

- Flavor enhancers: These are ingredients that are used to intensify the flavor of a dish. Flavor enhancers can be used to create complex, multi-layered flavors, or to amplify the natural flavors of a particular ingredient. Examples include umami powders and citric acid.

- Foaming agents: These are ingredients that are used to create foams or mousses from liquids. Foaming agents are often used to create airy, light textures in dishes, and can be made from a variety of ingredients, such as soy lecithin and iota carrageenan.

In addition to these ingredients, molecular gastronomy kits may also include a range of specialized tools and equipment. Some common tools that may be included in a kit include:

- Spherification tools: These are tools that are used to create spherical shapes from liquid ingredients. Spherification is a technique that involves mixing a liquid with a gelling agent and then dropping it into a bath of calcium chloride or sodium alginate, which causes the liquid to form into a sphere. 

You can try this easy molecular gastronomy recipe at home, Yogurt Spheres Recipe by Reverse Spherification- Molecular Gastronomy Recipe

- Syringes and pipettes: These are tools that are used to dispense small amounts of liquid accurately. In molecular gastronomy, syringes and pipettes are often used to create precise droplets or shapes from liquid ingredients.

- Immersion circulators: These are devices that are used to cook food in a water bath at a precise temperature. Immersion circulators are often used in molecular gastronomy to cook food using the sous vide technique, which involves sealing food in a plastic bag and cooking it in a water bath at a precise temperature for an extended period of time.

Some examples of molecular gastronomy dishes that can be created at home using molecular gastronomy techniques include:

- Spherical ravioli: This is a dish that involves creating small spheres of pasta or dough that are filled with a flavorful filling, such as cheese or vegetables. The spheres are typically created using the spherification technique, and can be served in a variety of sauces or broths.

- Foaming cocktails: This is a drink that involves creating a foam or mousse from a liquid ingredient, such as fruit juice or liqueur. The foam can be flavored with a variety of ingredients, and is often served as a topping for cocktails or other drinks.

- Sous vide-cooked meats: This is a dish that involves cooking meat using the sous vide technique. The meat is typically sealed in a plastic bag and cooked in a water bath at continue a precise temperature for an extended period of time, resulting in a tender and perfectly cooked piece of meat.

While molecular gastronomy can be a fun and interesting way to explore the world of food and cooking, it is important to note that it is not without its detractors. Some people argue that molecular gastronomy is too focused on appearance and novelty, and that it can lead to dishes that are over-engineered and deficient in flavor. Others argue that the use of modernist ingredients and techniques can be wasteful.

However, proponents of molecular gastronomy argue that it allows chefs and home cooks to create new and innovative dishes that can challenge the boundaries of traditional culinary techniques and inspire people to think about food in new and creative ways.

In general, molecular gastronomy kits are a great resource for chefs and food enthusiasts who are interested in exploring the scientific side of cooking and creating unique and innovative dishes. These kits provide the tools and ingredients necessary to experiment with different techniques and flavors, and can help to inspire new and creative ideas in the kitchen.

While molecular gastronomy has its critics, it remains a popular and interesting way for chefs and home cooks to explore the world of food and cooking, and to create new and innovative dishes that challenge traditional culinary techniques. 

Whether you are a professional chef looking to push the boundaries of your culinary skills, or a home cook who is interested in trying something new and different in the kitchen, a molecular gastronomy kit can be a fun and educational way to get started with this exciting discipline.

Culinary Physics: 10 BEST Books to Understand the Physics and Chemistry of Cooking

Science and technology are sources that can be tapped to enable new culinary inventions or cooking techniques.

This list is the ultimate books for science nerds who cook. You will learn new applications of physics and chemistry in cooking. Master simple concepts to enjoy a lifetime of success in the kitchen.

These books will give scientific explanations of numerous topics, including why brining your Thanksgiving turkey is not a good idea, why food wrapped in plastic often tastes like plastic, why you should never refrigerate tomatoes.

What is Culinary Physics?

The kitchen is a laboratory and cooking is an experimental science. Heating, freezing, mixing and blending are all processes used in the laboratory and the kitchen.

Culinary physics is the application of scientific method to cookery. Physics of cooking is about understanding the science of phase transitions. A better appreciation of what is happening when you are cooking. Reference: https://doi.org/10.1186/2044-7248-2-5

Culinary physics seeks to investigate the physical and chemical transformations of ingredients that occur when cooking.

Culinary physics is a modern approach to cooking, and takes advantage of many technical innovations from the scientific disciplines. Open minded professional chefs are embracing scientific principles to create new approaches to cooking, food preparation and presentation.

Prominent science-based chefs include like Ferran Adria, Grant Achatz, Wylie Dufresne and others. They always strive to create the most delicious, technically exquisite food, and constantly apply analytical thinking and creativity to continually advance their cuisine.

How is Cooking Related to Science?

The process of cooking, baking, and preparing food is an application of science. It how a food may taste or react when baking or cooking.

Which are the BEST Books to Understand the Physics and Chemistry of Cooking?

10) Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients, Check on Amazon.com by tapping on blue link.

A lot of information but lacking photos on recipes.

Great for understanding ingredient fundamentals and how to use them correctly.

Most cookbooks concentrate on the "how", this one elucidates you the secrets of the "why".

Each chapter explains the science behind one of the 50 ingredients in a quick, educational article.

The book have 50 full-page color illustrations, giving in detail explanation at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, fermentation and food dehydration.

The 400+ fail-safe recipes included will take the chemistry and physics of cooking into your kitchen.

50 ingredients, their characteristics and best uses:

1. Short Loin
2. Flank
3. Pork Loin
4. Pork Shoulder
5. Pork Belly
6. Chicken Breast
7. Chicken Wings
8. Lamb
9. White Fish
10. Salmon
11. Shrimp
12. Scallops
13. Lobster
14. Tofu
15. Eggs
16. Cream
17. Butter
18. Yogurt
19. Goat Cheese
20. Parmesan
21. Green Beans
22. Sweet Potatoes
23. Cauliflower
24. Mushrooms
25. Kale
26. Cabbage
27. Tomatoes
28. Garlic
29. Onions
30. Ginger
31. Dried Chiles
32. Apples
33. Strawberries
34. Oranges
35. Coconut
36. Pasta
37. Whole-Wheat-Flour
38. Brown Rice
39. Cornmeal
40. Oats
41. Quinoa
42. Cannellini Beans
43. Lentils
44. Olive Oil
45. Stock
46. Red Wine
47. Honey
48. Balsamic Vinegar
49. Bittersweet Chocolate
50. Almonds


9) The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Very, very detailed cooking chemistry, almost like organic chemistry in college.

Written as a reference book with an online laboratory manual for students and adopting faculties. This book is intended for non-science majors and covers a range of scientific principles of food, cooking and the science of taste and smell.

Every chapter starts with chemical, biological, and physical principles underlying food topics, and a discussion of what is happening at the molecular level.

This kind of approach is should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom.


8) The Science of Cooking: Every Question Answered to Perfect Your Cooking, Check this book on Amazon.com

Photo credit: The Science of Cooking, Dr. Stuart Farrimond

This is not a recipe cookbook.

Get fast answers to all your cooking science questions, and cook tastier, more nutritious food using basic principles, practical advice, and systematic techniques.

Using full-color images, stats and facts through infographics, and an engaging Q&A format to explain you how to master your cooking skills.

“The Science of Cooking” brings food science, chemistry in cooking, physics and cooking out of the laboratory and into your kitchen.

Topics include poultry and meat, seafood, dairy, grains and pulses, spices, fruits, vegetables, herbs, baked goods, and more, making it suitable for perfecting everyday cooking.

I highly recommend this book for anyone who is perfecting his or her cooking skills.

If you are a fan of J. Kenji Lopez-Alt and his cookbook "The Food Lab," you will love this unofficial companion book as well.

Comparing those two books, Kenji's book is like a dictionary that explains you what foods pair well and provide some reasons why, whereas this book tells you how flavors fit together perfectly, and how to prepare any meat and vegetable for the desired flavor of choice.


7) The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

One of Smithsonian Magazine's Ten Best Food Books of the Year

If you a sort of person who just flips open a cookbook and start reading recipes, this book may not be for you.

This is a groundbreaking ingredient-pairing guide, based on a famous chef's pioneering research into the chemical basis of flavor. The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into amazingly creative dishes.

The Flavor Matrix will help you think like a professional chef at home.

James Briscione (Director of Culinary Development at the Institute of Culinary Education in New York) took the ideas from his time with the supercomputer (IBM’s supercomputer Watson) and offers a scientific perspective at how flavors break down and pair up.

Using a modified color wheel for foods like Brassica and crustaceans, he reveals surprising flavor pairings, offering practical recipes to prove his theory.

Briscione distills chemical analysis of different ingredients into easy-to-use infographics, and give easy recipes that he has created with them. The result of his intensive research and incredible creativity in the kitchen.

If you are looking for new recipe inspiration or a creative cooking foundation, this is the reference book for you. It can serve as a starting point in the creation of a ton of interesting new dishes using the flavor profiles alone.

It gives you real information of why's and how's of ingredient matching, formulating your recipes, and quick techniques when cooking.

The Flavor Matrix is a must-have for home cooks and professional chefs alike. Your only flavor-pairing manual you will ever need and really use.


6) Check out this Amazon deal: Heston Blumenthal at Home

Totally self-taught, Heston Blumenthal is the most progressive chef of his generation.

In 2004, he won the popular three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts.

In 2006, he was awarded an Order of the British Empire.

Heston Blumenthal can help you do it at home. There are 150 specially chosen recipes in the “Heston Blumenthal at Home”.

Great buy. This is the cookbook to prove that science can dramatically improve the way we eat.

Each section (soup, salad, meat, veggies) starts with a few pages of key information that investigates into the cooking science that is of practical use to the home cook.

There are practical tips on everything from how to dress lettuce greens and how to poach fish easily. It runs the whole range from soups and starters down through dinners, lunch, desserts and drinks.

It takes home-style dishes, things like roast chicken, meat pies, potato leek soup, chili, and elevates to perfection. There is a good reason roast chicken is such a familiar dish during special occasions. The roast chicken recipe in this cookbook will remind you of that reason.


5) On Food and Cooking: The Science and Lore of the Kitchen

A kitchen classic on physics behind food.

This is the best book for anyone interested in cooking that is also a nerd.

There are no recipes in this book; it is more like a culinary textbook that explains composition and origins of various ingredients.  I repeat... this is NOT a recipe book.

The first edition of this book started it all in the science of cooking book category, in 1984, huge mobile phones (cost $4,000, like $9,000 today), computer mouse and Sony Walkman were all novelties.

Today, blog and books currently discuss the science of cooking, and culinary schools offer "experimental" courses that investigate the science or whys of cooking. On Food and Cooking has really been the standard for science-based cooking since the 1980s.

On Food and Cooking pioneered the application of technical food science into cook-friendly kitchen science and popularized the inventive culinary movement known as "culinary physics."

Harold McGee, a writer who specializes in the chemistry of food and physics of cooking, has completely rewritten his 1984 classic, expanding it by two thirds into a book that weighs in at approximately 900 pages.

McGee's is the most thorough, he gives comprehensive and scientific explanations of numerous topics.

This book is perfect for reading or skimming over if you just want to get down to it.


4) Check out this Amazon deal: Modernist Cuisine at Home

Photo credit: Nathan Myhrvold, The Cooking Lab, Modernist Cuisine at Home

456-pages, great photography, excellent recipes.

This is not a cookbook for everyone because not everyone really likes superb food. Alternatively, likes being able to make dish in their own kitchen that surpass their local restaurants or diners. If food for you is just fuel, forget about “Modernist Cuisine at Home”.

On the other hand, if you remember special meals, remembers certain dishes of your past with certain pleasure, and likes to savor your food, rather than swiftly swallowing it down so you can watch Netflix, this cookbook is for you.

If you buy this cookbook, you get 2 books. It comes with a condensed spiral companion book. Pages are water splash proof, great for keeping in the kitchen for quick reference.

In this cookbook, you will learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of spectacular new recipes, including pressure-cooked caramelized carrot soup, sous vide–braised short ribs, and silky smooth Mac and cheese.

You will also learn about the science behind your favorite dishes, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup.


Related POST: 10 Best Molecular Gastronomy Kit that Will Help You Cook Easily Like a PRO


PROS: Whys Should You Get This Book?

a) Included with a separate water-resistant "kitchen manual" with every recipe inside so you can keep the stunning main-book away from the disarray of the kitchen.

b) Eye-catching pictures and easy step-by-step images for most of the recipes

c) Included with 4 prints you can frame in your home.

d) Delicious recipes using easy to get ingredients for lunch, breakfast, dessert, and dinner. A wide selection of meat (pork, beef and others), poultry, fish and vegetable recipes.

e) Explains the "why" of cooking, not just the "how".

f) Well built or book binded. You could easily hit anyone to death with this big book if you caught him stealing your sous vide circulator.

g) It has a bookmark ribbon you see in a bible.

h) Even though the recipes ingredients are designed using weights in metric system, approximate volume measurements are included.

i) Currently one of the best book available for home sous vide cooking.

CONS: Why Should You Consider Other Book from the List?

Though it says "at Home" in the book title, your average kitchen will most likely lack some of the basic tools used in several recipes only. At a minimum, you will need a digital scale, Sous Vide setup, a pressure cooker, and a whipped cream siphon.


3) The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

The “Science of Good Cooking” is comprehensive cookbook and the explanations will help make you a better more informed cook than the usual recipe-oriented books.

Fifty unique kitchen science experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes demonstrate each of the basic principles at work.

The Science of Good Cooking breaks down why food cooks a certain way and which methods are best for what purpose.

These kitchen experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, physics of cooking chicken, and why the simple addition of salt can make meat juicy.

There is a section called "why this works" following each recipe, which explains the science behind each step. For instance why use a certain type of marinade, and cooking technique to achieve a desired outcome. It is not just a list of recipes.

Years of experience are not the prerequisite for becoming a good cook; knowledge is. This cookbook is an owner's manual for your kitchen.


2) Meathead: The Science of Great Barbecue and Grilling, Add to your wishlist at Amazon.com, click the blue link

This is the most comprehensive barbecue cookbook you can get on Amazon.com. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling.

If you only buy one barbecue cookbook in your life, this is the best one ever published.

This science of barbecue cookbook that is intended at cooks who don’t just want a single good rack of ribs coming off their grill, but who want to understand what makes them delicious and how to repeat it every time. The book blends chemistry, physics, and meat science with hundreds of full-color photos.

The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard barbecue cooking with more than 100 thoroughly tested recipes.

With scientific research by physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining;

how marinades really work,

physics of cooking chicken,

why rubs should not have salt in them,

the importance of digital thermometers,

why searing doesn't seal in juices,

how salt penetrates but spices don't,

when charcoal beats gas and when gas beats charcoal,

how to calibrate and tune a grill or smoker,

how to keep fish from sticking; cooking with logs,

the strengths and weaknesses of the new pellet cookers,

tricks for rotisserie cooking; why cooking whole animals is a bad idea,

which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.


You don’t have to buy the book, just read this… 13 Amazing Grilling Myths That Will Make You Cook Longer, Spend More and an Instant Skxawng- (Cooking Myths Reanalyzed)


1) The Food Lab: Better Home Cooking Through Science

A New York Times Bestseller

Winner of the James Beard Award for General Cooking

IACP Cookbook of the Year Award

The Food Lab is a thick collection of science based tips, explanations, techniques, and hundreds recipes for the home cook. It has over 1000 color photographs.

This is necessary reference and cookbook for home cooks.

The book contains close to 300 high-level American cuisine recipes.

This culinary physics book focuses on the science behind favorite American dishes, delving into the interactions between energy, heat, and molecules that produce great food. This is the best physics of cooking book ever.

J. Kenji Lopez-Alt demonstrates that often, conventional methods do not work that well, and home cooks can get far better results using new simple techniques. He described the science behind cooking so well and makes it so enjoyable and easy to read.

This science of cooking cookbook is brilliantly about applying science to make the dishes you like to cook and eat every day. Learn how to turn your favorite dish from good to impressive.

How the Culinary Science Books were Reviewed and Ranked?

The best chemistry and physics of cooking books were reviewed/selected because they are best selling and top rated by verified buyers on Amazon.com. The chemistry or physics of cooking books were selected from other hundreds of cookbooks sold on Amazon.com.

The cookbooks were selected using meta-analysis of raw data mined (Python was used- web scraping/data mining) from Amazon reviews and popularity rating, Google SERP’s (search engine results page), Pinterest/Twitter/Goodreads, Eat Your Books, Facebook likes (reviews) and other sources (like forums and friends recommendations).

The cookbooks were purchased or borrowed from the library/friends and then compared. A few appealing recipes are recreated and tested in our home kitchen but not all of them.

Does Harvard University have a Culinary Program?

Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)

In this Harvard Culinary Program, top chefs and Harvard researchers explore how conventional and modernist cooking techniques can expound basic principles in physics, chemistry, and engineering.

Learn about elasticity, viscosity, mayonnaise, baking, and more science of cooking.

This culinary course will investigates physical transformations in food. World-famous chefs who use a number of diverse styles and methods in their cooking will visit the class.

You can also take this course online at Harvard have a Culinary Program. You can work at your own pace and earn a certificate from Harvard University by successfully completing the course work.

Watch Video Series here, application of physics in cooking video lectures

Does New York University (NYU) Steinhardt have a Culinary Physics Program?

In this NYU Steinhardt Culinary Physics program, students will learn basic principles of molecular gastronomy and modernist cuisine as framing procedure for understanding how food also functions in the context of bodily health, environmental health as well as cultural and political narratives.

The class set-up is like physics in your kitchen lab.

Learn more here, Culinary Physics NYU Steinhardt.


Download Now, application of physics in food technology… physics of cooking pdf


All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

Watch Youtube Video (application of physics in cooking): 9 Scientific Cooking Techniques