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150 Food Science Questions Answered: Cook Smarter, Cook Better Paperback – July 21, 2020

by Bryan Le (Author)

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Cooking isn't just an art, it's a science—150 fascinating food facts to make you a better cook

Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship.

Learn food science—how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking.

Inside 150 Food Science Questions Answered you'll find:

Can you control garlic's intensity by the way you cut it?—Garlic's signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch.
Does alcohol burn off when cooked?—Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it.
Does searing a steak seal in the juices?—No, but it does develop delicious flavors through a process called the Maillard reaction.

Learn food science and you'll be on your way to truly understanding the chemistry of cooking.

Print length

198 pages
Language

English
Publisher

Rockridge Press
Publication date

July 21, 2020
Dimensions

7.5 x 0.6 x 9.25 inches
ISBN-10

1646118332
ISBN-13

978-1646118335
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From the Publisher

food science, q&a book, food science book, food science and nutrition, cooking science

Get answers to real scientific food questions:


Can you control garlic’s intensity by the way you cut it? Garlic’s signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch.	Does alcohol burn off when cooked? Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it.	Does searing a steak seal in the juices? No, but it does develop delicious flavors through a process called the Maillard reaction.

Editorial Reviews

Review

“Science is everywhere, and cooking is no exception. Bryan does a fantastic job breaking down and exploring the tiny little details that go into home cooking from the pan you use to the type of bread you bake. It's a great introduction to the world of food science and will allow you to think more about how you cook and what goes on in the food you eat.” —Adam Yee, food scientist and host of My Food Job Rocks!

“Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Bryan's expertise, sense of humor, and the nerdy details. As a busy mom of two, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science).” —Danielle Robertson Rath, food scientist and best-selling author of How to Get Sh*t Done When You Feel Like Sh*t and Are You a Monster or a Rock Star: A Guide to Energy Drinks

“A must-have kitchen companion for curious home cooks! Bryan Le provides practical insights on how food science can help instantly improve your cooking skills. Readers learn the why behind the techniques, empowering them to tackle the most common kitchen challenges with ease.” —Jessica Gavin, certified food scientist, certified culinary scientist, author of Easy Culinary Science for Better Cooking

“A wonderful resource for the curious cook and food science professional alike. Amidst a sea of misinformation surrounding food and science, this book can serve as your own personal fact-checker. Bryan's expertise shines through in these well researched and easy to understand explanations. No matter how much you may think you know about food and cooking, you're bound to learn something new!” —Erin, Food Science Babe

About the Author

BRYAN LE is a Ph.D. candidate in Food Science at the University of Wisconsin, Madison. He is the VP of digital and social media for the Institute of Food Technologists Student Association and manages, edits, and writes articles for their official blog, Science Meets Food. Le is a recipient of the James Beard Legacy Scholarship from the James Beard Foundation.

Product details

Publisher ‏ : ‎ Rockridge Press (July 21, 2020)
Language ‏ : ‎ English
Paperback ‏ : ‎ 198 pages
ISBN-10 ‏ : ‎ 1646118332
ISBN-13 ‏ : ‎ 978-1646118335
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 7.5 x 0.6 x 9.25 inches

Best Sellers Rank: #715,898 in Books (See Top 100 in Books)
- #920 in Cooking, Food & Wine Reference (Books)
- #1,096 in Cooking Encyclopedias
- #6,051 in Culinary Arts & Techniques (Books)

Customer Reviews:
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Bryan Le

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Bryan Quoc Le, Ph.D. is the author of 150 Food Science Questions Answered. He earned his Ph.D. in Food Science from University of Wisconsin, Madison and his B.S. and M.S. in chemistry from University of California, Irvine. Bryan was previously the VP of Digital and Social Media and a member of the Board of Directors for the Institute of Food Technologists Student Association. He previously wrote for, edited, and managed their award-winning blog, Science Meets Food. He is happily married to his wife, Yvonne, and dreams of one day living out in the woods of the Pacific Northwest. Visit him at www.bryanquocle.com

Customer reviews

4.6 out of 5

97 global ratings

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Greg Marsh

Wonderful Book!

Reviewed in the United States on July 23, 2023

Verified Purchase

I learned so much from this book. A fast, fun way to look at food science with clear explanations. Thank you!

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Danielle Robertson Rath | GreenEyedGuide

Every kitchen needs this book

Reviewed in the United States on July 9, 2020

Verified Purchase

Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Brian's expertise, sense of humor, and the nerdy details. As a busy mom of 2, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science).

One person found this helpful

Helpful

Kindle Customer

Great science and cooking guide!

Reviewed in the United States on January 31, 2022

Verified Purchase

Easy to read, understand and apply directly in the kitchen!

One person found this helpful

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Amazon Customer

Get Your Facts!

Reviewed in the United States on September 29, 2020

Verified Purchase

If you’re interested in food science and debunking food/cooking myths you will like this book!

2 people found this helpful

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ChristineMM

Q & A

Reviewed in the United States on November 17, 2022

Vine Customer Review of Free Product( What's this? )

150 Food Science Questions Answered is straight talk to give answers to questions.

Example: is there really any difference between regular broth, bone broth, and stock? Answer: yes then there are four paragraphs explain why.

Example: Can I freeze cheese? Answer it depends on the cheese then there are three paragraphs explain why.

Example: What is gluten? Then there is an illustration and four paragraphs to answer.

I thought this would be an interesting book to add to my classroom library nonfiction section. Middle school students often like to read question and answer type format books because it is easy to digest an entire topic in a section bs a whole chapter or a whole book on that one topic. This is a book for adults. The writing is on a higher level. Personally I was bored by it. It’s good information and the explanations are good so I’ll rate it a 4.

Reviewed in the United States on June 26, 2021

Verified Purchase

Clear and rasy to follow

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atmj

Great book to have on hand. Very easy to read and understand.

Reviewed in the United States on November 15, 2020

Vine Customer Review of Free Product( What's this? )

As a long time fan of Cooks Illustrated and America’s Test kitchen, this book fell right into that niche even though it is not associated with that franchise. It also is a more accessible version of McGee’s On Food & Cooking.

The author, a student of chemistry decided to branch into food chemistry and was fascinated on how when certain things were combined, unique results were achieved. This book is an example of some of your everyday cooking broken down into why these things work.

The book is broken up into a number of categories:
**** Cooking Basics
**** Flavor Basics
**** Meat, Poultry & Fish
**** Eggs & Dairy
**** Fruit & Vegetables
**** Baking & Sweets
**** Food Safety & Storage

I have found when reading this book that you might start in one section and read through it, but you tend to hop around based on your interests. To give you a sense of the topics at hand see below:
I’ve picked these and provided the quick blurb at the end. The reasoning is explained before the takeaway in the book..

COOKING BASICS
Does the type of oil I use matter?
“Kitchen takeaway: High-smoke point oils with neutral flavors (avocado, coconut, peanut, vegetable and corn oils) are best used for high temperature applications like frying.
Low-smoke point oils (olive, sunflower, safflower, flaxseed, grapeseed and unrefined coconut oils) are best used for lower temperature applications like sauteing and baking. Sesame seed and walnut oils are best used in preparations that require no cooking.”

When we took a cooking course at a local establishment they echoed the info above. So it is known by profession cooks, but not necessarily the rest of us.

MEAT, POULTRY & FISH
Is there really any difference between regular broth, bone broth & stock?
Yes
“Kitchen takeaway: Broth, bone broth, and stock are all interchangeable in most recipes. Stock and bone broth are better used for sauces to lend them a thicker texture and they can give soups and stews a richer flavor because of their gelatin content.”

This was pertinent to me this past weekend as I debated which to buy for a stew.

FRUITS & VEGETABLES
What can you do to relieve chile burn?
“Kitchen takeaway: If you accidentally chomped on a spicy chile and are experiencing overwhelming heat, go for a cold glass of sweet juice or soda. Milk will work too but anything with sugar will be more effective. If you get a capsaicin in your eyes or nose, try flushing them with milk or sugar water to quieten the burn.

I had always heard milk worked, but being lactose intolerant rarely had it around. I have friends that will just use a spoonful of sugar and a sip of water.

BAKING & SWEETS
Does it matter how you mix a cake batter?
Yes
“Kitchen takeaway: For the best results, follow your recipe directions closely especially when it comes to how thoroughly your dough or batter should be mixed.

This I discovered years ago. It makes a huge difference. My hand mixer has a timer built in. So if it says mix for 2 minutes on high, it will make a great difference in your cake quality results.

Helpful

Gaby at Starting Fresh blog

Brilliant book for people who enjoy cooking, science or just learning

Reviewed in the United States on September 6, 2020

Vine Customer Review of Free Product( What's this? )

I've been cooking more with the covid pandemic and our family's eating habits have changed over the last few years. For health reasons, we've become vegan and I've had to unlearn how I used to cook and learn new habits.

I was particularly interested in Brian Le's 150 Food Science Questions Answered: Cook Smarter, Cook Better for several reasons: 1) his blog Science Meets Food relays helpful and interesting information with beyond the basic glossing over. He gives scientific reasons for everyday cooking knowledge. 2) Brian Le's credentials as a James Beard Legacy Scholar and his PhD background in Food Science at University of Madison Wisconsin and 3) Personable young Asian American scholar writing his first book. 4) the tagline he uses "Cooking Isn't Just an Art, it's a Science" had me hooked.
I recommend his book for adults, college students learning how to prepare their own meals, and smarter teens and kids because it is chockfull of practical information that can help you cook better, eat healthier and thus improve your day to day life.

There is far too much to name, but here are some of what you'll find inside 150 Food Science Questions Answered. These were particularly helpful for me:

-Does adding oil to cooking water keep pasta from sticking? - because I never add enough water, I'm always rushing to cook the pasta and can't be bothered to heat up as much water as the recipes and instructions say.

-Why do foods brown (the Maillard reaction)? Why do foods brown (caramelization)? Can you increase browning? - because we've been roasting vegetables regularly and I love the brown bits.

-Is oil really necessary in cooking? - because my dietitian suggested I substitute water for oil when cooking.

-What are emulsions? Why are emulsions prone to breaking? Does it matter what thickener I use?

-What factors can affect the way we experience flavor? Are taste and flavor the same thing?

-Is there a scientific reason why certain foods and flavors complement each other?

-Why does salt make food taste so good? Does it matter what kind of salt I use?

-What makes fat so tasty?

-Is terroir really a thing in food and wine?

-Can a marinade infuse a food with flavor?

-What gives black pepper its punch? What gives ginger its heat and spiciness? Why is Saffron so highly prized? What gives nutritional yeast its distinctive flavor?

-Is it better to use herbs fresh or dried? When should I use lemon zest versus lemon juice?

-What is the difference between tender and tough cuts of meat and how they cook?

-Does it matter whether you cook bacon in a cold or hot pan?

-Should I bring meat to room temperature before cooking it?

-Why does meat stick to a hot pan? Why does meat dry out?

-Does temperature matter when beating egg whites?

-What cauess the shell to stick to my hard-boiled egg when I try to peel it?

-Can I substitute milk for half-and-half or heavy cream and vice versa?

-Why do some cheeses have strong aromas and others don't? Why doesn't the mold in blue cheese make you sick? Can I freeze cheese?

-What happens when fruit ripens? Does putting a banana with an underripe fruit help make the fruit ripen faster?

-Why does my tongue tingle when I eat pineapple?

-Is there any real difference between red, white and yellow onions? How do onions and garlic transmit flavor to a dish?

-Does the way you cut garlic affect how strong it is in a dish? Why does the flavor of garlic but not chilis mellow out when cooked?

-Do beans get tough if you add salt or tomatoes to them at the beginning of cooking?

-Is there really a difference to between adding potatoes to cold water versus adding them to boiling water?

-Why does bread harden when it gets stale but cookies and crackers get soft?

-Does it matter where I bake my cake in the oven?

-Why does honey crystallize?

-Do I really have to cook my steak well done to be safe?

-How does e.coli end up on romaine lettuce and other produce? Can the dirt on my mushrooms make me sick?

-What keeps fermented and pickled vegetables from going bad?

-Can I still eat a potato if its skin is green? Are apple seeds and peach pits poisonous?

-Can peanut butter ever go bad?

-Is it safe to reuse oil after frying and cooking?

-Is MSG safe to eat?

-How seriously should I take expiration dates?

-Should I store my bread in the fridge? Why do vegetables wilt in the fridge?

-What is freezer burn? Why does ice cream sometimes develop ice crystals in the freezer? What's the best way to defrost meat - on the counter, in the fridge or under running water?

Intelligent, science based and interesting, 150 Food Science Questions Answered is a keeper and a good book to share with friends and family. It would make a good gift as well.

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Can you control garlic’s intensity by the way you cut it?

Does alcohol burn off when cooked?

Does searing a steak seal in the juices?

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150 Food Science Questions Answered: Cook Smarter, Cook Better Paperback – July 21, 2020

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From the Publisher

Get answers to real scientific food questions:

Can you control garlic’s intensity by the way you cut it?

Does alcohol burn off when cooked?

Does searing a steak seal in the juices?

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About the Author

Product details

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About the author

Bryan Le

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