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How to learn about What Ingredient Do?

 
steward
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I am interested in learning the basic of what ingredients do and how they react differently based on how the ingredients are used.

Any recommendation on how to go about this?

I found these link that I will read later:

https://www.thespruceeats.com/baking-ingredient-science-481226

https://www.easyonlinebakinglessons.com/science-of-baking-understanding-how-ingredients-work/
 
steward and tree herder
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You might find Leigh's book useful: how to bake without baking powder

Discusses the science of baking powder, plus a variety of common kitchen substitutes for the two primary ingredients of baking poweder: cream of tartar and baking soda. Includes how to make sour milk, buttermilk, and sourdough starter, plus the author's hardwood ash baking experiments.

 
master gardener
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I was a bit of a punk in High School but I really enjoyed taking a class on "Food Science".

Content produced by Alton Brown has been incredible for my cooking skills. He has a tendency to take a scientific approach to cooking that can be replicated easily. Look up his series "Good Eats" for example. A companion website to the series is Serious Eats that has some good content if you explore it a bit.

 
Anne Miller
steward
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Thanks for the suggestion, Nancy.

I was the lucky recipient of being a winner of a book promo so I have her book.

I am looking for information such as how hot water effects flour versus cold water and such ...

 
Anne Miller
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Thanks, Tim

I am a huge fan of Alton Brown.  We used to watch his show all the time.

About the only one I can remember now is the one about how milk helps with the burn from jalapenos.
 
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I second Timothy's suggestion-- Serious Eats https://www.seriouseats.com/
i have had a few major revelations from them. They have ingredient guides (click on the tab "ingredients"-- just the noodle guide has been worth its weight in gold), and you can search for specific items as well.
Just be prepared for everything to be a major rabbit-hole production. If you want in-depth exploration of all the potential variations for monkeying around with every ingredient in a chocolate chip cookie, or 100 different ways to hard boil an egg, that is the place for you.
 
pollinator
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I very much enjoyed Samin Nosrat's Salt Fat Acid Heat cooking film on Netflix. It's based on her book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking . I think I've read the ebook version, but it's been a long time.

I mostly remember being impressed by the content and how it was presented. I liked reading about basic principles that can be widely applied.

I don't recall whether she discusses specific ingredient interaction beyond salt, but she does discuss how each component can affect ingredients and flavor.

I recommend both the film and the book!

 
pollinator
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Many big, comprehensive cookbooks have such information. Like Rombauer’s ”Joy of Cooking,” or Bittmann’s “How to Cook Everything”
 
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Harold McGee's book On Food & Cooking: The Science & Lore of the Kitchen is worth reading

https://curiouscook.typepad.com/site/about-harold-mcgee.html

I must dig out our copy and re read it😉
 
Anne Miller
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Thanks, everyone!

Looks like I have been missing out at Serious Eats as I usually just see what is in front of my face.  Thanks, Tereza!

Mk, I have the Joy of Cooking and use it mostly for references.  

I see a lot of reading in my future!
 
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Maybe some of the episodes of the youtube channel of Atomic Shrimp are (or will be in the future) interesting. This Englishman does all kinds of experiments, often having to do with food ...
 
gardener
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I think America's Test Kitchen cookbooks are fascinating, as well. They explain why they do certain processes and what happens when they change different things.
 
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