"Meryl" > wrote in message
oups.com...

> I had posted a similar post a while back. I think
> I was hoping for a chemistry-type response so
> I didn't get much feedback. Anyway, I'm rephrasing
> my question a bit so maybe someone can help:

<snip>

I suggest you consult Harold McGee's _On Food and Cooking_ -- he goes very
much into the chemistry of cooking.

-j