Cooking for Geeks: Real Science, Great Hacks, and Good Food (76 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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caffeine,
Salty

cake yeast,
Yeast in beverages

cake-cutting algorithm,
Meringues

cakes,
Regional/Traditional Method
,
Baking Soda
,
Baking Soda
,
Baking Powder
,
Meringues
,
Meringues

cake-cutting algorithm,
Meringues
Chocolate Ganache Frosting,
Baking Soda
Chocolate Port Cake,
Meringues
One-Bowl Chocolate Cake,
Baking Soda
Pumpkin Cake,
Baking Powder
Sally Lunn,
Regional/Traditional Method

Calamari Couscous,
158°F / 70°C: Vegetable Starches Break Down

Calamari Crackling,
158°F / 70°C: Vegetable Starches Break Down

calcium,
158°F / 70°C: Vegetable Starches Break Down
,
Making gels: Sodium alginate

pectin and,
158°F / 70°C: Vegetable Starches Break Down
sodium alginate and,
Making gels: Sodium alginate

caliciviruses,
How to Prevent Foodborne Illness Caused by Bacteria

camphoric odor,
Analytical Method

campylobacter,
How to Prevent Foodborne Illness Caused by Parasites

Candied Orange Rind,
Sugar

capsaicin,
Taste (Gustatory Sense)
,
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method

about,
Taste (Gustatory Sense)
,
Umami (a.k.a. Savory)
black pepper and,
Combinations of Tastes and Smells
taming heat of,
Adapt and Experiment Method
taste sensitivity and,
Combinations of Tastes and Smells

Caramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize Visibly

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

about,
Reading Between the Lines
,
Prepping Ingredients
,
Time and Temperature: Cooking’s Primary Variables
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
bitterness and,
Seasonal Method
Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visibly
temperature for,
Reading Between the Lines
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
with sugar cookies,
356°F / 180°C: Sugar Begins to Caramelize Visibly

Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visibly

carbohydrates,
A Few Words on Nutrition
,
158°F / 70°C: Vegetable Starches Break Down

cooking vegetables,
158°F / 70°C: Vegetable Starches Break Down
nutrition and,
A Few Words on Nutrition

carbon knives,
Knives

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

taste buds and,
Umami (a.k.a. Savory)
yeast in beverages,
Yeast

Carême, Marie-Antonin,
Adapt and Experiment Method

Caribbean cuisine,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge

carminic acid,
Sugar

carrageenan,
E Numbers: The Dewey Decimal System of Food Additives
,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
,
Making gels: Carrageenan

Carrots, Sautéed,
310°F / 154°C: Maillard Reactions Become Noticeable

carryover and adaptation,
Taste (Gustatory Sense)

carryover in cooking,
Temperature gradients

carvone,
Smell (Olfactory Sense)

cassoulet,
Seasonal Method

cast iron pans,
Reading Between the Lines
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Kitchen Pruning
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
Yeast in breads
,
Pizza
,
High-heat ovens and pizza

about,
Pots and pans
as pizza stones,
Yeast in breads
,
Pizza
,
High-heat ovens and pizza
chemical reactions in,
Reading Between the Lines
evaluating,
Kitchen Pruning
overheating,
Pots and pans
pan searing and,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
thermal conductivity of,
Pots and pans
washing,
Pots and pans

catabolism,
A Few Words on Nutrition

cations,
Salt
,
Making gels: Sodium alginate

CDC (Centers for Disease Control and Prevention),
Foodborne Illness and Staying Safe

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

centrifuges,
Stock, broth, and consommé

cheese,
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
Seasonal Method
,
Egg Yolks
,
Acids and Bases
,
Acids and Bases
,
Making gels: Sodium alginate

glutamate in,
Umami (a.k.a. Savory)
making,
Acids and Bases
Mozzarella Cheese,
Acids and Bases
Mozzarella Spheres,
Making gels: Sodium alginate
Ossau-Iraty,
Seasonal Method
taste sensitivity and,
Combinations of Tastes and Smells
Tomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Watermelon and Feta Cheese Salad,
Combinations of Tastes and Smells
White Wine and Cheese Sauce,
Egg Yolks

Cheeseburger,
How to Prevent Foodborne Illness Caused by Bacteria

chef card,
Cooking Around Allergies

chef’s knife,
Kitchen Equipment
,
Kitchen Pruning

chemical leaveners,
Cooking for Others
,
Kitchen Pruning
,
Chemical Leaveners
,
Chemical Leaveners
,
Chemical Leaveners
,
Baking Powder

about,
Chemical Leaveners
baking powder,
Chemical Leaveners
,
Baking Powder
baking soda,
Cooking for Others
,
Kitchen Pruning
,
Chemical Leaveners

chemical reactions,
Reading Between the Lines
,
Cooking for Others
,
Cooking for Others
,
Pots and pans
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Cooked = Time * Temperature

acidity and,
Reading Between the Lines
,
Cooking for Others
,
Pots and pans
as function of time/temperature,
Cooked = Time * Temperature
food states and,
Time and Temperature: Cooking’s Primary Variables
ingredients at room temperature,
Cooking for Others
Maillard reaction,
Time and Temperature: Cooking’s Primary Variables
protein denaturation,
Time and Temperature: Cooking’s Primary Variables
temperatures of common,
Cooked = Time * Temperature

chemical taxonomies,
Analytical Method

chemicals in foods,
Playing with Chemicals
(see food additive)

chemoreceptors,
Taste (Gustatory Sense)

Chex Mix experiment,
Functional Fixedness

Chez Panisse,
Whipped Cream

Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeable

Child, Julia,
Don’t be afraid to burn dinner!
,
Reading Between the Lines
,
Kitchen Organization
,
Salty
,
Analytical Method
,
310°F / 154°C: Maillard Reactions Become Noticeable

appeal of,
Don’t be afraid to burn dinner!
distaste for cilantro,
Salty
fear of cooking and,
Reading Between the Lines
kitchen organization and,
Kitchen Organization
Mastering the Art of French Cooking,
310°F / 154°C: Maillard Reactions Become Noticeable
on whipping egg whites,
Analytical Method

Chinese cuisine,
Smell (Olfactory Sense)
,
Regional/Traditional Method

chinois,
Filtration

Chiquart, Maistre,
Regional/Traditional Method

chirality,
Smell (Olfactory Sense)

chocolate,
Avoid PEBKAC-type errors: RTFR!
,
Avoid PEBKAC-type errors: RTFR!
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
Baking Soda
,
Baking Soda
,
Baking Soda
,
Meringues
,
Whipped Cream
,
Making gels: Agar
,
Chocolate
,
Chocolate
,
Chocolate
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Making dusts

30-Second Chocolate Cake,
Cream Whippers (a.k.a. “iSi Whippers”)
Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visibly
Chocolate Almond Bars,
Chocolate
Chocolate Chip Cookies,
Baking Soda
Chocolate Ganache Frosting,
Baking Soda
Chocolate Mousse,
Whipped Cream
,
Cream Whippers (a.k.a. “iSi Whippers”)
Chocolate Panna Cotta,
Making gels: Agar
Chocolate Port Cake,
Meringues
Cocoa-Goldschläger Ice Cream,
Making dusts
Hot Chocolate,
Avoid PEBKAC-type errors: RTFR!
Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!
One-Bowl Chocolate Cake,
Baking Soda
sous vide cooking,
Chocolate
tempering,
Chocolate

Chondrus crispus,
Making gels: Carrageenan

Chu, Michael,
Whipped Cream

Church, Austin,
Playing with Chemicals

cimeter steak knife,
Knives

citric acid,
Acids and Bases

Civille, Gail Vance,
Smell (Olfactory Sense)

cladded pots and pans,
Pots and pans

Clarke, Jim,
Smell (Olfactory Sense)

classification systems,
Analytical Method

Clostridium botulinum,
Foodborne Illness and Staying Safe
,
Salt

Clostridium perfringens,
Vacuum packers

CNC printer,
Commercial Hardware and Techniques

coagulation,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denatures

cochineal acid,
Sugar

Codex Alimentarius Commission,
E Numbers: The Dewey Decimal System of Food Additives

collagen,
Key Temperatures in Cooking
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denatures
,
154°F / 68°C: Collagen (Type I) Denatures
,
Vacuum packers
,
Sous vide chicken breast

denaturing,
Key Temperatures in Cooking
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denatures
,
Vacuum packers
experiment,
154°F / 68°C: Collagen (Type I) Denatures
slow cooker and,
Sous vide chicken breast

colloids,
Gluten
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
Chocolate

about,
Gluten
,
E Numbers: The Dewey Decimal System of Food Additives
chocolate as,
Chocolate
continuous phase,
E Numbers: The Dewey Decimal System of Food Additives
dispersed phase,
E Numbers: The Dewey Decimal System of Food Additives

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