Cooking for Geeks: Real Science, Great Hacks, and Good Food (75 page)

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Authors: Jeff Potter

Tags: #COOKING / Methods / General

BOOK: Cooking for Geeks: Real Science, Great Hacks, and Good Food
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Index
A note on the digital index

A link in an index entry is displayed as the section title in which that entry appears. Because some sections have multiple index markers, it is not unusual for an entry to have several links to the same section. Clicking on any link will take you directly to the place in the text in which the marker appears.

A
baking powder and,
Baking Powder
food additives and,
Acids and Bases
pairing beverages with food,
Smell (Olfactory Sense)
Acmella oleracea,
Taste (Gustatory Sense)
active dry yeast,
Yeast in beverages
adapt and experiment method (flavor combinations),
Choosing Your Inputs: Flavors and Ingredients
,
Adapt and Experiment Method
adhesion promoter,
Pots and pans
food additives and,
Modern Industrial Chemicals
FoodPairing and,
Analytical Method
molecular gastronomy and,
Sugar
Chocolate Panna Cotta,
Making gels: Agar
Rum Screwdriver Gel,
Making gels: Agar
biological leaveners,
Biological Leaveners
mechanical leaveners,
Mechanical Leaveners
as food additive,
Alcohol
Bacon-Infused Bourbon,
Alcohol
burning off during cooking,
Alcohol
Butter-Infused Rum,
Alcohol
Chocolate Port Cake,
Meringues
Dark & Stormy Cocktail,
Yeast in beverages
fat washing,
Alcohol
Jell-O shots,
Making gels: Agar
Orange Bitters No. 5,
Extracts for drinks
Rum Screwdriver Gel,
Making gels: Agar
Vanilla Extract,
Alcohol
White Wine and Cheese Sauce,
Egg Yolks
Alexander, Christopher,
Uniform Storage Containers
alloyed steels,
Knives
Almond Flan,
Seasonal Method
aluminum, thermal conductivity of,
Pots and pans
protein denaturation and,
Cooked = Time * Temperature
Amoore, J. E.,
Analytical Method
amphotericity,
Baking Soda
Angostura bitters,
Extracts for drinks
anions, defined,
Salt
anti-griddle,
Making ice cream
Green Olives,
Acids and Bases
Salmon Gravlax,
Wet brining
The Art of Computer Programming (Knuth),
Tips for Newbies
The Art of Simple Food (Waters),
Seasonal Method
artificial flavorings,
Smell (Olfactory Sense)
aspartate (amino acid),
Smell + Taste = Flavor
Atlas of Odor Character Profiles,
Analytical Method
atoms, defined,
Salt
Ayurvedic practices,
Others
B
FAT TOM acronym and,
Acids and Bases
Bacon-Infused Bourbon,
Alcohol
Bacon-Wrapped Scallops,
Meat Glue: Transglutaminase
carbon knives and,
Knives
dishwashers and,
Cutting boards
perishable food and,
Kitchen Equipment
pH levels and,
Acids and Bases
sour taste and,
Salty
vinegar and,
Cutting boards
baker (cooking type),
Have fun!
,
Know your type
characteristics of,
Have fun!
self-test,
Know your type
acidity of berries,
Cooking for Others
biological leaveners,
Biological Leaveners
convection method and,
Convection
,
Combinations of heat
heat shields,
Convection
ingredients at room temperature,
Cooking for Others
mechanical leaveners,
Mechanical Leaveners
Pie Dough,
Gluten
Potter’s kitchen tips,
Afterword
science fundamentals and,
Reading Between the Lines
weighing ingredients,
Measuring cups and scales
(see also breads)
acid neutralization of,
Kitchen Pruning
acidity of berries and,
Cooking for Others
as food additive,
Playing with Chemicals
making baking powder from,
Baking Powder
Baldwin, Douglas,
Vacuum packers
bar towels,
Bar towels
Barbeque Ribs, Oven-Cooked,
Liquid Smoke: Distilled Smoke Vapor
Barrett, Ann,
Mozzarella spheres
Bartoshuk, Linda,
Salty
Basic White Stock,
Stock, broth, and consommé
bean dishes,
Seasonal Method
White Bean and Garlic Soup,
Seasonal Method
Beef Steak Tips,
Beef and other red meats
Beef Stew,
Unitaskers
pairing with food,
Smell (Olfactory Sense)
taste sensitivity and,
Combinations of Tastes and Smells
Beet Salad,
Seasonal Method
Belitz, H.-D.,
Seasonal Method
,
Sugar
beurre monte,
Sous Vide Cooking
Dark & Stormy Cocktail,
Yeast in beverages
extracts for,
Extracts for drinks
Ginger Lemon Soda,
Yeast in beverages
Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!
pairing with food,
Smell (Olfactory Sense)
Sage Rush,
Alcohol
Sugar Swizzle Sticks,
Sugar
yeast in,
Yeast
biological leaveners,
Biological Leaveners
adjusting seasonings,
Adapt and Experiment Method
caramelization and,
Seasonal Method
supertasters and,
Salty
Black Cherry Compote,
Seasonal Method
boning knife,
Knives
,
Knives
Boston Globe Magazine,
Kitchen Pruning
Bourbon, Bacon-Infused,
Alcohol
box graters,
Mixers & co.
BPA (bisphenol A),
Water heaters
bread knife,
Knives
,
Knives
Bread — No-Knead Method,
Gluten
Bread — Traditional Method,
Yeast in breads
Pizza Dough — No-Knead Method,
Pizza
Pizza Dough — Yeast-Free Method,
Baking Powder
Popovers,
Whipped Cream
1-2-3 Crepes,
Unitaskers
30-Minute Scrambled Eggs,
144°F / 62°C: Eggs Begin to Set
60-Minute Slow-Cooked Egg,
Pasteurized Eggs
Buttermilk Pancakes,
Baking Soda
Oven-Poached Eggs,
The 30-Minute Scrambled Egg
Yeast Waffles,
Yeast in breads
breaking knife,
Knives
Brisket, 48-Hour,
Beef and other red meats
broths,
Filtration
Brown, Edward Espe,
Yeast in breads
Brownies in an Orange,
Fun with Hardware
browning reactions,
Reading Between the Lines
(see caramelization; Maillard reaction)
buffering,
Baking Soda
bulk goods, storing,
0(1) Retrieval
butcher’s steel,
Knives
Butter-Infused Rum,
Alcohol
Buttermilk Pancakes,
Baking Soda
Butternut Squash Soup,
Seasonal Method
Butternut Squash, Apple, and Vadouvan Soup,
Reading Between the Lines

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