Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
about,
Mechanical Leavenerscream whippers,
Whipped Creamegg whites,
Mechanical Leavenersegg yolks,
Egg Yolkssteam and,
Whipped Creamwhipped cream,
Whipped Cream
food additives and,
Making Things Melt in Weird Ways: Methylcellulose and Maltodextrintechniques to identify,
Chocolate
French Meringue,
MeringuesLemon Meringue Pie,
Making gels: StarchesMeringue Cookies,
MeringuesSavory French Meringues,
Anti-Sugar: Lactisole
defined,
Modern Industrial Chemicalshigh-precision scales and,
Measuring cups and scalesMyhrvold on,
High-heat ovens and pizza
heat conduction and,
Gluten
defined,
Modern Industrial Chemicalshigh-precision scales and,
Measuring cups and scalesLersch on,
GlutenThis on,
Sugar
defined,
Taste (Gustatory Sense)
bacteria and,
Foodborne Illness and Staying Safeegg whites and,
Egg Whitesheat transfer rate,
Convectionmaltodextrin and,
“Melts” in your mouth: Maltodextrinmixing with water,
Making Foams: Lecithinmolecular bonding and,
Alcoholsous vide cooking and,
Sous Vide Cooking
cross-contamination and,
Cutting boardsimportance of,
Avoid PEBKAC-type errors: RTFR!in recipes,
Picking a Recipe
salt and,
Saltsugar and,
Sugar
calibrating using sugar,
Approaching the Kitchenimproving recovery time,
Approaching the Kitchenregulating heat,
Approaching the Kitchen
bacterial growth and,
Foodborne Illness and Staying SafeFAT TOM acronym,
Foodborne Illness and Staying Safeliquid nitrogen and,
Dangers of liquid nitrogenyeast and,
Yeast in beverages
Buttermilk Pancakes,
Baking SodaPancakes,
Picking a Recipe
foodborne illnesses and,
How to Prevent Foodborne Illness Caused by ParasitespH levels and,
Acids and Basestrichinosis and,
Wet brining
eggs and,
The 30-Minute Scrambled Eggfood safety and,
How to Prevent Foodborne Illness Caused by Bacteriasous vide cooking and,
Sous Vide Cooking
,
Foodborne Illness and Sous Vide Cooking
,
Chicken and other poultrysurface contamination and,
How to Prevent Foodborne Illness Caused by Bacteria
improving mouth-feel,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginatemaking jam,
Baking Powderstarchy vegetables and,
158°F / 70°C: Vegetable Starches Break Down
food additives and,
E Numbers: The Dewey Decimal System of Food Additivessodium citrate and,
Making gels: Sodium alginate
high-heat ovens and,
Blowtorches for crème brûléePizza Dough — No-Knead Method,
PizzaPizza Dough — Yeast-Free Method,
Baking Powder
Oven-Poached Eggs,
The 30-Minute Scrambled EggPoached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break DownSalmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature(see also sous vide cooking)
Roasted Potatoes with Garlic and Rosemary,
Seasonal MethodRosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break DownSkillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeable
buttering,
Adapt and Experiment Methodcladded metals,
Pots and panshanging up,
Counter Layouthot spots,
Pots and pansorganizing,
Kitchen Organizationsplatter guards,
Bar towels
Lime Marmalade,
SugarPreserved Lemons,
Wet briningwith sugar,
Sugar
as function of temperature/time,
Time and Temperature: Cooking’s Primary Variablesin eggs,
144°F / 62°C: Eggs Begin to Setsous vide cooking and,
Beef and other red meats
cooking with acids,
Acids and Baseshomogenization process and,
Acids and Basesmiracle berries,
Combinations of Tastes and Smellsnutrition and,
A Few Words on Nutrition