This is an invaluable resource when your kids ask “does THIS cheese have mould in it” or “why does it all stick together should you cook it too long” or whenever you want to know what makes espresso totally different from coffee. Is just isn’t about cooking, but about why and the way cooking works, about where the flavour is within the spices and why the tomato ripens, what makes a sauce a sauce instead of gravy or soup, and what nougat actually is. The type is accessible but unafraid of chemistry. A great companion to the cookbooks you read for recipes. The sterilizing effect of cooking is dependent upon temperature, cooking time, and method used. Some food spoilage micro organism similar to Clostridium botulinum or Bacillus cereus can type spores that survive boiling, which then germinate and regrow after the food has cooled.
It’s common and may be crammed …