Cooking for Geeks: Real Science, Great Hacks, and Good Food (81 page)

defined,
Time and Temperature: Cooking’s Primary Variables

grilled meat and,
Heat Transfer and Doneness

temperature for,
Reading Between the Lines
,
Pots and pans
,
Cooked = Time * Temperature
,
310°F / 154°C: Maillard Reactions Become Noticeable

Bacon-Wrapped Scallops,
Meat Glue: Transglutaminase

Beef Steak Tips,
Beef and other red meats

Beef Stew,
Unitaskers

Brisket, 48-Hour,
Beef and other red meats

Cheeseburger,
How to Prevent Foodborne Illness Caused by Bacteria

Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeable

Crepes,
Unitaskers

Duck Confit,
154°F / 68°C: Collagen (Type I) Denatures

Duck Confit Sugo,
Reading Between the Lines

Grilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment Method

Hot Dog, Electrocuted,
Making ice cream

Lemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruning

Mac ‘n Cheese,
Adapt and Experiment Method

Oven-Cooked Barbeque Ribs,
Liquid Smoke: Distilled Smoke Vapor

Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers,
Wet brining

Salmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

Salt-Roasted Fish,
Wet brining

Scallop Ceviche,
Acids and Bases

Seared Scallops,
310°F / 154°C: Maillard Reactions Become Noticeable

Seared Steak,
Temperature gradients

Seared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

Seitan,
Gluten

Shrimp Roll-up,
Meat Glue: Transglutaminase

Slow-Cooked Short Ribs,
154°F / 68°C: Collagen (Type I) Denatures

Squid Bruschetta,
154°F / 68°C: Collagen (Type I) Denatures

Albufera Sauce,
Adapt and Experiment Method

Aurora Sauce,
Adapt and Experiment Method

Bayou Sauce,
Adapt and Experiment Method

Béchamel Sauce,
Adapt and Experiment Method

Bercy Sauce,
Adapt and Experiment Method

Caramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize Visibly

Gravy,
Mozzarella spheres

Greek-Style Marinade,
Regional/Traditional Method

Grilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment Method

Hungarian Sauce,
Adapt and Experiment Method

Japanese-Style Marinade,
Regional/Traditional Method

Mornay Sauce,
Adapt and Experiment Method

mother sauces,
Adapt and Experiment Method

Mustard Sauce,
Adapt and Experiment Method

Poulette Sauce,
Adapt and Experiment Method

Ravioli Sauce,
Adapt and Experiment Method

Soy Ginger Marinade,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

Velouté Sauce,
Adapt and Experiment Method

Venetian Sauce,
Adapt and Experiment Method

On Food and Cooking,
Tips for Newbies
,
Smell (Olfactory Sense)
,
Gluten

on solving food mysteries,
Analytical Method

on sous vide cooking,
Vacuum packers

website,
Stock, broth, and consommé

accuracy in,
Reading Between the Lines
,
Measuring cups and scales

converting to metric,
Taste == Feedback
,
Picking a Recipe

error tolerances in,
Gluten

for energy in food,
A Few Words on Nutrition

for “to taste”,
Avoid PEBKAC-type errors: RTFR!

pinch as,
Bitter

48-Hour Brisket,
Beef and other red meats

bacteria and,
Kitchen Equipment

Beef Steak Tips,
Beef and other red meats

Cheeseburger,
How to Prevent Foodborne Illness Caused by Bacteria

Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeable

collagen in,
154°F / 68°C: Collagen (Type I) Denatures

cutting boards and,
Cutting boards

defrosting,
Foodborne Illness and Staying Safe

dry aging,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

Duck Confit,
154°F / 68°C: Collagen (Type I) Denatures

Duck Confit Sugo,
Reading Between the Lines

environmentally sound,
Seasonal Method

flavor considerations,
Choosing Your Inputs: Flavors and Ingredients

food additives,
Meat Glue: Transglutaminase

food safety and,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasites

freezing,
Kitchen Equipment

glutamate in,
Umami (a.k.a. Savory)

Gravy,
Mozzarella spheres

heat transfer and doneness,
Heat Transfer and Doneness

heat transfer methods,
Methods of Heat Transfer

Hot Dog, Electrocuted,
Making ice cream

jacquarding,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

key temperatures in cooking,
Key Temperatures in Cooking
,
154°F / 68°C: Collagen (Type I) Denatures

marinating,
Foodborne Illness and Staying Safe
,
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

organic,
Seasonal Method

Oven-Cooked Barbeque Ribs,
Liquid Smoke: Distilled Smoke Vapor

Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers,
Wet brining

protein denaturation,
Time and Temperature: Cooking’s Primary Variables

Seared Steak,
Temperature gradients

Slow-Cooked Short Ribs,
154°F / 68°C: Collagen (Type I) Denatures

sous vide cooking,
Sous Vide Cooking
,
Vacuum packers
,
Chicken and other poultry

storage tips,
Kitchen Equipment

surface contamination and,
How to Prevent Foodborne Illness Caused by Bacteria

temperatures for doneness,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

tenderizing,
Foodborne Illness and Staying Safe
,
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

transglutaminase and,
Meat Glue: Transglutaminase