Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
adapting,
Regional/Traditional Methodas flawed method of writing,
356°F / 180°C: Sugar Begins to Caramelize Visiblyexperimenting with,
Smell (Olfactory Sense)importance of understanding,
Tips for Newbiesmodifying,
Avoid PEBKAC-type errors: RTFR!on Twitter,
Reading Between the Linespicking,
Don’t be afraid to burn dinner!reading between the lines,
Reading Between the LinesRied on,
Kitchen Pruning
Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeablepeppers,
Wet briningRoasted Potatoes with Garlic and Rosemary,
Seasonal Method
Beet Salad,
Seasonal MethodTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, PorridgeWatermelon and Feta Cheese Salad,
Combinations of Tastes and Smells
count required,
How to Prevent Foodborne Illness Caused by Parasitescutting boards and,
Cutting boardsdie off temperatures,
Pasteurized Eggsin eggs,
Pasteurized Eggsrates of reproduction,
Foodborne Illness and Staying Safesalt concentrations and,
Salttime between ingestion and symptoms,
How to Prevent Foodborne Illness Caused by Parasites
as flavor enhancer,
Cooking for Othersdesirability in taste,
Taste (Gustatory Sense)lethal dose,
Dry briningneutralizing bitterness,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Othersosmosis and,
Salt
adjusting seasonings,
Adapt and Experiment Methodflavor combinations,
Combinations of Tastes and Smellssupertasters and,
Salty
Bacon-Wrapped Scallops,
Meat Glue: TransglutaminaseScallop Ceviche,
Acids and BasesSeared Scallops,
310°F / 154°C: Maillard Reactions Become Noticeable
Seared Mussels,
BitterSeared Scallops,
310°F / 154°C: Maillard Reactions Become NoticeableSeared Steak,
Temperature gradientsSeared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Lemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen PruningShrimp Roll-up,
Meat Glue: Transglutaminase
Grilled Vegetables,
158°F / 70°C: Vegetable Starches Break DownMac ‘n Cheese,
Adapt and Experiment MethodRosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break DownSautéed Carrots,
310°F / 154°C: Maillard Reactions Become NoticeableSkillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeable
chemoreceptors and,
Taste (Gustatory Sense)Civille on,
Smell (Olfactory Sense)difference between taste and,
Smell (Olfactory Sense)flavor tests,
Taste (Gustatory Sense)smelling chemicals,
Smell (Olfactory Sense)UPSIT test,
Taste (Gustatory Sense)
Basic White Stock,
Stock, broth, and consomméButternut Squash Soup,
Seasonal MethodButternut Squash, Apple, and Vadouvan Soup,
Reading Between the LinesDrip-Filtered Consommé,
Stock, broth, and consomméGarden Soup,
Reading Between the LinesGazpacho,
Seasonal MethodLemon Lentil Soup,
Reading Between the LinesSweet Corn and Miso Soup,
158°F / 70°C: Vegetable Starches Break DownWhite Bean and Garlic Soup,
Seasonal MethodYam Leek Soup,
Reading Between the Lines
adjusting seasonings,
Adapt and Experiment Methodflavor combinations,
Combinations of Tastes and Smellssupertasters and,
Salty
48-Hour Brisket,
Beef and other red meatsabout,
Fun with HardwareBaldwin on,
Vacuum packersBeef Steak Tips,
Beef and other red meatsBrownies in an Orange,
Fun with Hardwarechocolate,
ChocolateChocolate Almond Bars,
Chocolatecooking in dishwasher,
Foodborne Illness and Sous Vide Cookingflash pickling,
Chocolatefood safety and,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cooking
,
Vacuum packersfor eggs,
Pasteurized Eggsprepackaged foods,
Fish and other seafoodslow cookers versus,
Sous vide chicken breastvacuum packers,
Vacuum packersvacuum sealers,
Chocolatevegetables,
Vegetableswater heaters,
Sous Vide Hardware