Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
Arnold on,
Stock, broth, and consomméblowtorches,
Cooking with (a Lot of) Heatelectrocution,
Making ice creamliquid nitrogen,
How to Prevent Foodborne Illness Caused by Parasites
,
158°F / 70°C: Vegetable Starches Break Down
,
Fun with Hardware
,
“Cooking” with Cold: Liquid Nitrogen and Dry Icemold making,
Commercial Hardware and Techniquesvacuum packers,
Vacuum packersvacuum sealers,
Chocolatewater heaters,
Sous Vide Hardware(see also kitchen equipment)
BPA,
Water heatersfoodborne illnesses and,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Bacteriaindustrial hardware and,
Stock, broth, and consommé
dry heat methods,
Methods of Heat Transferwet heat methods,
Methods of Heat Transfer
characteristics of,
Have fun!self-test,
Know your type
caramelization and,
356°F / 180°C: Sugar Begins to Caramelize VisiblyChocolate Chip Cookies,
Baking SodaGingerbread Cookies,
Baking SodaMeringue Cookies,
MeringuesSpice Cookies,
Reading Between the Lines
for one person,
Cooking for Onefor others,
Cooking for Oneheat shields,
Convectionhistory of,
Reading Between the Linesmatching food properties with methods,
Heat Transfer and Donenessmost important variable in,
Cooked = Time * Temperaturereasons for,
Functional Fixednessstirring food while,
Reading Between the Linestasting food during,
Tips for Newbies
conflict and,
Functional Fixednessself-test,
Know your typeWansink on,
Functional Fixedness
as food additive,
Playing with Chemicalsmaking gels,
Making gels: Starches
cutting boards and,
Cutting boardsfood allergies and,
Cooking Around Allergiesfreezing meats and,
Kitchen Equipment
aging animals and,
154°F / 68°C: Collagen (Type I) Denaturesmechanical agitation and,
Gluten
allergies to,
Substitutions for Common AllergiesAlmond Flan,
Seasonal MethodBeurre Noisette Ice Cream,
356°F / 180°C: Sugar Begins to Caramelize Visiblycarrageenan in,
Making gels: CarrageenanCocoa-Goldschläger Ice Cream,
Making dustsfats in,
Whipped CreamGelled Milk with Iota and Kappa Carrageenan,
Making gels: CarrageenanQuinn’s Crème Brûlée,
Blowtorches for crème brûléesubstitutions for allergies,
Substitutions for Common AllergiesS’mores Ice Cream,
Liquid Smoke: Distilled Smoke VaporYogurt,
Umami (a.k.a. Savory)
30-Second Chocolate Cake,
Cream Whippers (a.k.a. “iSi Whippers”)Almond Flan,
Seasonal MethodApple Pie,
Making ice creamBeurre Noisette Ice Cream,
356°F / 180°C: Sugar Begins to Caramelize VisiblyBlack Cherry Compote,
Seasonal MethodBrownies in an Orange,
Fun with HardwareCaramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize VisiblyChocolate Almond Bars,
ChocolateChocolate Mousse,
Whipped CreamChocolate Panna Cotta,
Making gels: AgarCocoa-Goldschläger Ice Cream,
Making dustsCrepes,
UnitaskersFrench Meringue,
MeringuesItalian Meringue,
MeringuesLemon Meringue Pie,
Making gels: StarchesPear Sorbet,
Smell (Olfactory Sense)Pie Dough,
GlutenPoached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break DownQuinn’s Crème Brûlée,
Blowtorches for crème brûléeScones,
Baking PowderStrawberry or Raspberry Soufflé,
Egg YolksS’mores Ice Cream,
Liquid Smoke: Distilled Smoke VaporTiramisu,
Whipped CreamZabaglione,
Egg Yolks(see also cakes; cookies)
heat transfer and,
Heat Transfer and Donenesstemperatures required for,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature