Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
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baking powder and,
Baking PowderFAT TOM acronym,
Foodborne Illness and Staying Safefood additives and,
Acids and Basespairing beverages with food,
Smell (Olfactory Sense)
food additives and,
Modern Industrial ChemicalsFoodPairing and,
Analytical Methodmolecular gastronomy and,
Sugarspherification technique,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
Chocolate Panna Cotta,
Making gels: AgarRum Screwdriver Gel,
Making gels: Agar
biological leaveners,
Biological Leavenersgluten and,
Air: Baking’s Key Variablemechanical leaveners,
Mechanical Leaveners
as food additive,
AlcoholBacon-Infused Bourbon,
Alcoholburning off during cooking,
AlcoholButter-Infused Rum,
AlcoholChocolate Port Cake,
MeringuesDark & Stormy Cocktail,
Yeast in beveragesfat washing,
AlcoholGin and Tonic,
Stock, broth, and consomméJell-O shots,
Making gels: AgarOrange Bitters No. 5,
Extracts for drinksPoached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break DownRum Screwdriver Gel,
Making gels: AgarVanilla Extract,
AlcoholWhite Wine and Cheese Sauce,
Egg Yolks
Maillard reaction and,
Time and Temperature: Cooking’s Primary Variables
,
310°F / 154°C: Maillard Reactions Become Noticeablenutrition and,
A Few Words on Nutritionprotein denaturation and,
Cooked = Time * Temperatureumami and,
Smell + Taste = Flavor
Green Olives,
Acids and BasesHummus,
Reading Between the LinesSalmon Gravlax,
Wet brining
danger zone rule and,
Foodborne Illness and Staying SafeFAT TOM acronym and,
Acids and Basessurvival temperature for,
Foodborne Illness and Sous Vide Cookingtoxins produced by,
How to Prevent Foodborne Illness Caused by Bacteria
carbon knives and,
Knivescategories of,
How to Prevent Foodborne Illness Caused by Bacteriadanger zone rule,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasitesdishwashers and,
Cutting boardsfoodborne illness and,
Foodborne Illness and Staying Safeperishable food and,
Kitchen EquipmentpH levels and,
Acids and Basessour taste and,
Saltysurvival temperatures,
Cooked = Time * Temperature
,
Foodborne Illness and Staying Safe
,
Foodborne Illness and Sous Vide Cookingvinegar and,
Cutting boardsyogurt and,
Umami (a.k.a. Savory)
characteristics of,
Have fun!self-test,
Know your type
acidity of berries,
Cooking for Othersbiological leaveners,
Biological Leavenersgluten and,
Air: Baking’s Key Variableheat shields,
Convectioningredients at room temperature,
Cooking for Othersmechanical leaveners,
Mechanical LeavenersPie Dough,
GlutenPotter’s kitchen tips,
Afterwordscience fundamentals and,
Reading Between the Linestemperatures for reactions,
Time and Temperature: Cooking’s Primary Variablesweighing ingredients,
Measuring cups and scales(see also breads)
about,
Chemical Leavenersacid neutralization of,
Kitchen Pruningacidity of berries and,
Cooking for Othersas food additive,
Playing with Chemicalsmaking baking powder from,
Baking Powder
White Bean and Garlic Soup,
Seasonal Method
pairing with food,
Smell (Olfactory Sense)taste sensitivity and,
Combinations of Tastes and Smellsyeast for,
Biological Leaveners
Dark & Stormy Cocktail,
Yeast in beveragesextracts for,
Extracts for drinksGin and Tonic,
Stock, broth, and consomméGinger Lemon Soda,
Yeast in beveragesHot Chocolate,
Avoid PEBKAC-type errors: RTFR!Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!pairing with food,
Smell (Olfactory Sense)Sage Rush,
AlcoholSugar Swizzle Sticks,
Sugartaste combinations,
Combinations of Tastes and Smellsyeast in,
Yeast
adjusting seasonings,
Adapt and Experiment Methodcaramelization and,
Seasonal Methodflavor combinations,
Combinations of Tastes and Smellssupertasters and,
Salty
Bread — No-Knead Method,
GlutenBread — Traditional Method,
Yeast in breadsPizza Dough — No-Knead Method,
PizzaPizza Dough — Yeast-Free Method,
Baking PowderPopovers,
Whipped Creamyeast in,
Yeast in beverages
1-2-3 Crepes,
Unitaskers30-Minute Scrambled Eggs,
144°F / 62°C: Eggs Begin to Set60-Minute Slow-Cooked Egg,
Pasteurized EggsButtermilk Pancakes,
Baking SodaFoamed Scrambled Eggs,
Cream Whippers (a.k.a. “iSi Whippers”)Hard-Cooked Eggs,
144°F / 62°C: Eggs Begin to SetOven-Poached Eggs,
The 30-Minute Scrambled EggPancakes,
Picking a RecipeScones,
Baking PowderSkillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become NoticeableYeast Waffles,
Yeast in breads