Cooking for Geeks: Real Science, Great Hacks, and Good Food (84 page)

Butternut Squash, Apple, and Vadouvan Soup,
Reading Between the Lines

experimenting with,
Adapt and Experiment Method

flavor profile,
Smell (Olfactory Sense)

identifying,
Smell (Olfactory Sense)

organizing,
Kitchen Organization

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

seasonality,
Seasonal Method

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

IR thermometers and,
Thermometers and timers

knives made of,
Knives

mixing bowls,
Thermometers and timers

thermal conductivity of,
Pots and pans

breaking down in vegetables,
158°F / 70°C: Vegetable Starches Break Down

gluten and,
Gluten

Lemon Meringue Pie,
Making gels: Starches

levels in vegetables,
158°F / 70°C: Vegetable Starches Break Down

making gels,
Making gels: Starches

as mechanical leavener,
Whipped Cream

heat transfer and,
Convection

Popovers,
Whipped Cream

Quick-Steamed Asparagus,
158°F / 70°C: Vegetable Starches Break Down

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

cross-contamination and,
Kitchen Equipment

for perishable foods,
Kitchen Equipment

storage containers,
Bar towels
,
0(1) Retrieval

as food additives,
Sugar

calibrating oven using,
Approaching the Kitchen

Candied Orange Rind,
Sugar

caramelization and,
Reading Between the Lines
,
Prepping Ingredients
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visibly

desirability in taste,
Taste (Gustatory Sense)

Hot Marshmallows,
“Melts” as it cools: Methylcellulose

Lime Marmalade,
Sugar

Maillard reaction and,
Time and Temperature: Cooking’s Primary Variables
,
310°F / 154°C: Maillard Reactions Become Noticeable

medicinal properties,
Sugar

melting point of,
Prepping Ingredients

molecular bonding and,
Alcohol

pectin and,
158°F / 70°C: Vegetable Starches Break Down

Sugar Swizzle Sticks,
Sugar

yeast in beverages and,
Yeast

about,
Smell + Taste = Flavor
,
Salty

adjusting seasonings,
Adapt and Experiment Method

flavor combinations,
Combinations of Tastes and Smells

supertasters and,
Salty

adjusting seasonings,
Adapt and Experiment Method

as feedback mechanism,
Avoid PEBKAC-type errors: RTFR!

balancing,
Taste (Gustatory Sense)
,
Adapt and Experiment Method

bitter,
Smell + Taste = Flavor
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Combinations of Tastes and Smells

carryover and adaptation,
Taste (Gustatory Sense)

Civille on,
Smell (Olfactory Sense)

combining tastes,
Combinations of Tastes and Smells

difference between smell and,
Smell (Olfactory Sense)

factors affecting,
Salty

flavor tests,
Taste (Gustatory Sense)

lingering,
Taste (Gustatory Sense)

pairing beverages with food,
Smell (Olfactory Sense)

physiology of smell and taste,
Choosing Your Inputs: Flavors and Ingredients
,
Smell (Olfactory Sense)

salty,
Smell + Taste = Flavor
,
Bitter
,
Salty
,
Combinations of Tastes and Smells

secondary sensations,
Umami (a.k.a. Savory)

sour,
Smell + Taste = Flavor
,
Salty
,
Combinations of Tastes and Smells

supertasting and,
Salty

sweet,
Smell + Taste = Flavor
,
Salty
,
Combinations of Tastes and Smells

taste aversions,
Others

taste sensitivity,
Combinations of Tastes and Smells

tasting during cooking,
Tips for Newbies

temperature and,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
,
Salty

umami,
Smell + Taste = Flavor
,
Sweet

anti-sugar additive and,
Anti-Sugar: Lactisole

carbonation and,
Umami (a.k.a. Savory)

supertasting and,
Salty

taste sensitivity,
Combinations of Tastes and Smells

cooking at extreme,
Fun with Hardware

FAT TOM acronym,
Foodborne Illness and Staying Safe

food additives and,
E Numbers: The Dewey Decimal System of Food Additives

for baking reactions,
Time and Temperature: Cooking’s Primary Variables

for caramelization,
Reading Between the Lines
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visibly

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

for protein denaturation,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Key Temperatures in Cooking

of common reactions,
Cooked = Time * Temperature

Potter’s kitchen tips,
Afterword

smell and,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)

sous vide cooking and,
Foodborne Illness and Sous Vide Cooking

taste and,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
,
Salty
,
Combinations of Tastes and Smells

wet heat methods,
Convection

(see also key temperatures in cooking)

for doneness,
Time and Temperature: Cooking’s Primary Variables

homemade pectin,
158°F / 70°C: Vegetable Starches Break Down

positive for drugs,
Cooking for Others

Savage on,
Cooking for Others

steak tenderness,
Cooking for Others

about,
E Numbers: The Dewey Decimal System of Food Additives

maltodextrin as,
“Melts” in your mouth: Maltodextrin

transglutaminase as,
Meat Glue: Transglutaminase

about,
Cooked = Time * Temperature

as key variables in cooking,
Fun with Hardware

duck confit and,
154°F / 68°C: Collagen (Type I) Denatures

Potter’s kitchen tips,
Afterword

sous vide cooking and,
Sous Vide Cooking

Wiechmann on,
Seasonal Method

(see also chemical reactions)

peeling,
Seasonal Method

Tomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge