Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
adjusting seasonings,
Adapt and Experiment Methodtriggering taste for,
Traditional Cooking Chemicals
Food Safety and Inspection Service,
How to Prevent Foodborne Illness Caused by Bacteria
,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cookingfood safety recommendations,
How to Prevent Foodborne Illness Caused by Parasiteson trichinosis,
Wet briningorganic versus conventional foods,
Seasonal Method
(see also sous vide cooking)
Asparagus, Quick-Steamed,
158°F / 70°C: Vegetable Starches Break DownBeet Salad,
Seasonal MethodButternut Squash Soup,
Seasonal MethodButternut Squash, Apple, and Vadouvan Soup,
Reading Between the Linesenvironmentally sound,
Seasonal Methodfood safety and,
Foodborne Illness and Staying SafeGazpacho,
Seasonal MethodGrilled Sweet Potato Fries,
158°F / 70°C: Vegetable Starches Break DownGrilled Vegetables,
158°F / 70°C: Vegetable Starches Break Downgrilling,
Seasonal Methodkey temperatures for cooking,
158°F / 70°C: Vegetable Starches Break DownLemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruningorganic versus conventional,
Seasonal Methodpeeling tomatoes,
Seasonal MethodRoasted Potatoes with Garlic and Rosemary,
Seasonal MethodRosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break DownSautéed Carrots,
310°F / 154°C: Maillard Reactions Become NoticeableSautéed Greens,
158°F / 70°C: Vegetable Starches Break DownSkillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeablesous vide cooking,
Vegetablesstarch levels in,
158°F / 70°C: Vegetable Starches Break Downstorage tips,
Kitchen EquipmentSweet Corn and Miso Soup,
158°F / 70°C: Vegetable Starches Break DownTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Seitan,
Gluten
as flavor enhancer,
Cooking for Othersbaking soda and,
Chemical Leavenerscleaning cutting boards,
Cutting boards
as polar bond,
Alcoholgluten formation and,
Glutenheat transfer rate,
Convectionmaltodextrin and,
“Melts” in your mouth: Maltodextrinmixing with oil,
Making Foams: Lecithinmolecular bonding and,
Alcoholsalt roasting and,
Wet briningsous vide cooking and,
Sous Vide Cooking
about,
Whipped Creammaking,
Cooking for Others
pairing with food,
Smell (Olfactory Sense)taste sensitivity and,
Combinations of Tastes and Smellsyeast and,
Biological Leaveners
about,
Biological Leavenerschecking,
Yeast in breadsin beverages,
Yeastin breads,
Yeast in beveragesstages in cooking,
Yeast in beverages
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied computer science and visual art at Brown University.
The cover, heading, and recipe font is ITC Officina; the body font is Myriad Pro; and the margin note font is Marydale.
If you purchased this ebook from a retailer other than O’Reilly, you can upgrade it for $4.99 at oreilly.com by
clicking here
.
Copyright © 2010 Atof, Inc.
Cooking for Geeks
by Jeff Potter
All rights reserved.
O’Reilly books may be purchased for educational, business, or sales promotional use. Online editions are also available for most titles (
http://my.safaribooksonline.com
). For more information, contact our corporate/institutional sales department: (800) 998-9938 or
[email protected]
.
Editors:
Brian Sawyer and Laurel R.T. Ruma
Production Editor:
Rachel Monaghan
Copyeditor:
Rachel Head
Proofreader:
Rachel Monaghan
Indexer:
Lucie Haskins
Cover Designer:
Mark Paglietti
Interior Designer:
Edie Freedman
Illustrator:
Aaron Double
Printing History:
July 2010: First Edition.
The O’Reilly logo is a registered trademark of O’Reilly Media, Inc. The
Cooking for Geeks
cover image and related trade dress are trademarks of O’Reilly Media, Inc. The phrase “Cooking for Geeks” is a trademark of Atof Inc.
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and O’Reilly Media, Inc. was aware of a trademark claim, the designations have been printed in caps or initial caps.
While every precaution has been taken in the preparation of this book, the publisher and author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
Back cover photograph by Matthew Hrudka.
1005 Gravenstein Highway North
Sebastopol
,
CA
95472
2012-12-06T08:21:56-08:00