Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
cake-cutting algorithm,
MeringuesChocolate Ganache Frosting,
Baking SodaChocolate Port Cake,
MeringuesOne-Bowl Chocolate Cake,
Baking SodaPumpkin Cake,
Baking PowderSally Lunn,
Regional/Traditional Method
pectin and,
158°F / 70°C: Vegetable Starches Break Downsodium alginate and,
Making gels: Sodium alginate
black pepper and,
Combinations of Tastes and Smellstaming heat of,
Adapt and Experiment Methodtaste sensitivity and,
Combinations of Tastes and Smells
about,
Reading Between the Lines
,
Prepping Ingredients
,
Time and Temperature: Cooking’s Primary Variables
,
356°F / 180°C: Sugar Begins to Caramelize Visiblybitterness and,
Seasonal MethodCaramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visiblytemperature for,
Reading Between the Lines
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visiblywith sugar cookies,
356°F / 180°C: Sugar Begins to Caramelize Visibly
cooking vegetables,
158°F / 70°C: Vegetable Starches Break Downnutrition and,
A Few Words on Nutrition
taste buds and,
Umami (a.k.a. Savory)yeast in beverages,
Yeast
about,
Pots and panschemical reactions in,
Reading Between the Linesevaluating,
Kitchen Pruningoverheating,
Pots and pansthermal conductivity of,
Pots and panswashing,
Pots and pans
glutamate in,
Umami (a.k.a. Savory)making,
Acids and BasesMozzarella Cheese,
Acids and BasesMozzarella Spheres,
Making gels: Sodium alginateOssau-Iraty,
Seasonal Methodtaste sensitivity and,
Combinations of Tastes and SmellsTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, PorridgeWatermelon and Feta Cheese Salad,
Combinations of Tastes and SmellsWhite Wine and Cheese Sauce,
Egg Yolks
about,
Chemical Leaveners
as function of time/temperature,
Cooked = Time * Temperaturefood states and,
Time and Temperature: Cooking’s Primary Variablesingredients at room temperature,
Cooking for OthersMaillard reaction,
Time and Temperature: Cooking’s Primary Variablesprotein denaturation,
Time and Temperature: Cooking’s Primary Variablestemperatures of common,
Cooked = Time * Temperature
appeal of,
Don’t be afraid to burn dinner!distaste for cilantro,
Saltyfear of cooking and,
Reading Between the Lineskitchen organization and,
Kitchen OrganizationMastering the Art of French Cooking,
310°F / 154°C: Maillard Reactions Become Noticeableon whipping egg whites,
Analytical Method
30-Second Chocolate Cake,
Cream Whippers (a.k.a. “iSi Whippers”)Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize VisiblyChocolate Almond Bars,
ChocolateChocolate Chip Cookies,
Baking SodaChocolate Ganache Frosting,
Baking SodaChocolate Panna Cotta,
Making gels: AgarChocolate Port Cake,
MeringuesCocoa-Goldschläger Ice Cream,
Making dustsHot Chocolate,
Avoid PEBKAC-type errors: RTFR!Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!One-Bowl Chocolate Cake,
Baking Sodasous vide cooking,
Chocolatetempering,
Chocolate
denaturing,
Key Temperatures in Cooking
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denatures
,
Vacuum packersexperiment,
154°F / 68°C: Collagen (Type I) Denaturesslow cooker and,
Sous vide chicken breast
chocolate as,
Chocolatecontinuous phase,
E Numbers: The Dewey Decimal System of Food Additivesdispersed phase,
E Numbers: The Dewey Decimal System of Food Additives