Download Proof: The Science of Booze by Adam Rogers PDF

By Adam Rogers

People were perfecting the technological know-how of alcohol construction for 10000 years, yet smooth scientists are just simply starting to distill the advanced reactions in the back of the appropriate buzz. In a lively travel throughout continents and cultures, Adam Rogers places our alcoholic heritage less than the microscope, from our ancestors' unintended discovery of fermented beverages to the state of the art laboratory study that proves why—or even if—people truly just like the stuff.

From fermentation to distillation to getting older, Proof bargains a different glimpse contained in the barrels, stills, tanks, and casks that produce iconic beverages. Rogers ventures from the whiskey-making mecca of the Scottish Highlands to the main subtle gene-sequencing labs within the world—and to a couple of bar—introducing us to the motley characters and evolving technology in the back of the most recent advancements in boozy know-how. He uncovers alcohol's private mysteries, chasing the physics, molecular biology, natural chemistry, or even metallurgy that strength alcohol creation, and the delicate mix of psychology and neurobiology that fuels our style for these products.

With intoxicating enthusiasm, Rogers finds alcohol as a miracle of technological know-how. If you've ever questioned how precisely your drink of selection arrived on your glass, or precisely what's going to occur to you when you empty it, Proof makes an extraordinary ingesting better half.

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Extra info for Proof: The Science of Booze

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3 Have the tempered chocolate at 90°F/34°C. Using a ladle, pour the chocolate over each pretzel-nougat-almond piece. Allow the chocolate to drip down the sides. Decorate the tops with one almond while the chocolate is still wet. 4 Allow the finished candy to dry at room temperature (a rotary fan aimed toward the bars speeds this up) for at least 20 minutes, or 10 minutes in the refrigerator. If desired, use a paintbrush to cover the bottom of each piece with chocolate. Serve at room temperature.

Place the logs on the baking rack with the painted chocolate sides up. Refrigerate until chocolate sets, about 10 minutes. Once the chocolate on the bars has set, flip them over on the rack with the chocolate side facing down. Using a large tablespoon or piping bag, spread a layer of the nougat (at least B/c in/12 mm thick) 2 tbsp barley malt syrup (see Shopping Resources Guide, page 150) 1 batch Tempered Milk Chocolate (page 128) CONTINUED Hand-crafted candy bars born-again bars over each bar, then pour more chocolate over the nougat, allowing the excess to drip through the rack onto the parchment.

3 When the caramel has cooled for about 20 minutes, add the remaining peanut butter and stir until smooth. Stir in the chopped peanuts. 4 Using a metal spoon, scoop out enough caramel to form a layer about B/c in/ 12 mm thick on top of each log. Put the tray of logs in the refrigerator for about 10 minutes to set. 5 Have the tempered chocolate at 90°F/34°C. Using two dinner forks or chocolate dipping forks, dip each log into the chocolate. Shake off the excess chocolate, and slide logs onto the remaining baking sheet.

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