What does this mean?Pros & Cons
Pros
This is an awesome book that actually explains cooking. It is light hearted but informative. Good information, easy to understand. This book is awesome!
Baking is a science that takes precision, patience, and an ability to follow directions and resist improvising. I make my own kefir using a styrofoam container lined with a heating pad on low. The sections on sous vide cooking and related safety conce... Read More
Cons
The material comes in discernible it reads more like a novel. The pictures in the kindle edition are so small that there's no possible way you can read the small print in the complex diagrams. The book constantly refers to urls in the website.
Highlights
Quality
Just like to prep and have variety on the quality side
He is pleased so i am pleased
Overview
- How are reviewers describing this item?
great, good, better, informative and cool. - Our engine has profiled the reviewer patterns and has determined that there is minimal deception involved.
- Our engine has determined that the review content quality is high and informative.
- Our engine has discovered that over 80% high quality reviews are present.
- This product had a total of 422 reviews as of our last analysis date on Dec 5 2022.
Helpful InsightsBETA
Posted by a reviewer on Amazon
This is definitely not a cook book
Posted by a reviewer on Amazon
Although there are recipes in it this book is about the science of cooking
Posted by a reviewer on Amazon
It is essentially a text book of how things are cooked and why it is done that way
Posted by a reviewer on Amazon
I picked up a sous vide circulator and sure enough theres a chapter in here for that
Posted by a reviewer on Amazon
The whole book is worth paying for for just one page in it which tells you the breakdown temperatures of the key proteins in meats
Posted by a reviewer on Amazon
Germ killing starts at 132 mylin and collagen which you dont want denature below 144 and actin which you do not want to denature at 150ish
Posted by a reviewer on Amazon
So cook meats to 142 and hold there for a few hours and you get all germs killed and
Posted by a reviewer on Amazon
Some data is pedestrian not that i am any culinary specialist
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