On food and cooking the science and lore of the kitchen ( PDFDrive ) 1492
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theotherfoodmolecules.
Fats,oils,andtheirchemicalrelatives
arewater’santagonists.Likewater,
they’reacomponentoflivingthingsand
offoods,andthey’realsoacooking
medium.Buttheirchemicalnatureis
verydifferent—sodifferentthatthey
can’tmixwithwater.Livingthingsput
thisincompatibilitytoworkbyusing
fattymaterialstocontainthewatery
contentsofcells.Cooksputthisquality
toworkwhentheyfryfoodstocrispand
brownthem,andwhentheythicken
sauceswithmicroscopicbutintactfat
droplets.Fatsalsocarryaromas,and
producethem.
Carbohydrates,thespecialtyofplants,
includesugars,starch,cellulose,and
pecticsubstances.Theygenerallymix
freelywithwater.Sugarsgivemanyof
ourfoodsflavor,whilestarchandthe
cell-wallcarbohydratesprovidebulkand
texture.
Proteinsarethesensitivefood
molecules,andareespecially
characteristicoffoodsfromanimals:
milkandeggs,meatandfish.Their
shapesandbehavioraredrastically
changedbyheat,acid,salt,andevenair.
Cheeses,custards,curedandcooked
meats,andraisedbreadsallowetheir
texturestoalteredproteins.
Water
Waterisourmostfamiliarchemical
companion.It’sthesmallestandsimplestof
thebasicfoodmolecules,justthreeatoms:
H2O,twohydrogensandanoxygen.Andits
significanceishardtooverstate.Leaving
asidethefactthatitshapestheearth’s
continentsandclimate,alllife,includingour
own,existsinawatersolution:alegacyof
life’soriginbillionsofyearsagointhe
