The chemistry behind cooking

• Autores: Ramón Alarcón Márquez
• Localización: MoleQla: revista de Ciencias de la Universidad Pablo de Olavide, ISSN-e 2173-0903, Nº. 49, 2024
• Idioma: inglés
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• Resumen

  • Cooking is an activity whose complexity can be often underrated. This article will be looking at several processes related to cooking, briefly explaining their chemical background, results and purpose in the kitchen. In addition, cooking has been in an exponential development throughout the last years thanks to the different discoveries in chemistry and the change of mindset of many cooks around the world. Therefore, we will not just talk about simple cooking; we will cover procedures that Michelin chefs use too as well as some of their representative dishes that could not even be thought of a few years ago.