Cooking for Geeks: Real Science, Great Hacks, and Good Food
Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
Table of Contents
2. Initializing the Kitchen
3. Choosing Your Inputs: Flavors and Ingredients
4. Time and Temperature: Cooking’s Primary Variables
5. Air: Baking’s Key Variable
6. Playing with Chemicals
7. Fun with Hardware
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Breakfast
Hard-Cooked Eggs, Shock and Awe Method
Eigen Pancakes: The Hello, World! of Recipes
Drinks
The Easier, Cheaper Version of “The $10,000 Gin and Tonic”
Fat-Washing Alcohols: Butter-Infused Rum, Bacon-Infused Bourbon
Sage Rush: Gin, Sage, and Grapefruit Juice
Breads
Pizza Dough — Yeast-Free Method
Appetizers and Sides
158°F / 70°C: Vegetable Starches Break Down
158°F / 70°C: Vegetable Starches Break Down
Maureen Evans’ Twitter Recipes
Caterina Fake’s Roasted Potatoes
Salads
Watermelon and Feta Cheese Salad
Soups
Butternut Squash, Apple, and Vadouvan Soup
Garden Soup
Gazpacho
Lemon Lentil Soup
Sweet Corn and Miso Soup
White Bean and Garlic Soup (Winter)
Maureen Evans’ Twitter Recipes
Sauces and Marinades
Simple Japanese-Style Marinade
Simple White Wine and Cheese Sauce
Mains
Butterflied Chicken, Broiled and Roasted
Lemony Quinoa and Asparagus with Shrimp Scampi
Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers
Seared Tuna with Cumin and Salt
