Cooking for Geeks: Real Science, Great Hacks, and Good Food (77 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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electrocution,
Making ice cream
vacuum packers,
Vacuum packers
vacuum sealers,
Chocolate
water heaters,
Sous Vide Hardware
(see also kitchen equipment)
competitive (cooking style),
Functional Fixedness
,
Know your type
conduction (heat transfer),
Methods of Heat Transfer
,
Sous Vide Cooking
confirmational bias,
Functional Fixedness
industrial hardware and,
Stock, broth, and consommé
dry heat methods,
Methods of Heat Transfer
wet heat methods,
Methods of Heat Transfer
conventional foods,
Seasonal Method
converting to metric,
Taste == Feedback
,
Picking a Recipe
cook (cooking type),
Have fun!
,
Know your type
characteristics of,
Have fun!
self-test,
Know your type
Chocolate Chip Cookies,
Baking Soda
Gingerbread Cookies,
Baking Soda
Meringue Cookies,
Meringues
for one person,
Cooking for One
for others,
Cooking for One
heat shields,
Convection
matching food properties with methods,
Heat Transfer and Doneness
most important variable in,
Cooked = Time * Temperature
stirring food while,
Reading Between the Lines
tasting food during,
Tips for Newbies
self-test,
Know your type
Cooking: A Quintessential Art (This),
Sugar
coq au vin,
Seasonal Method
as food additive,
Playing with Chemicals
corporate overlording,
Seasonal Method
cream of tartar,
Baking Powder
Crème Brûlée, Quinn’s,
Blowtorches for crème brûlée
Crepes,
Unitaskers
cutting boards and,
Cutting boards
food allergies and,
Cooking Around Allergies
freezing meats and,
Kitchen Equipment
mechanical agitation and,
Gluten
CSA (community-supported agriculture),
Seasonal Method
cutting boards,
Cutting boards
D
Almond Flan,
Seasonal Method
Cocoa-Goldschläger Ice Cream,
Making dusts
Gelled Milk with Iota and Kappa Carrageenan,
Making gels: Carrageenan
Quinn’s Crème Brûlée,
Blowtorches for crème brûlée
substitutions for allergies,
Substitutions for Common Allergies
Dark & Stormy Cocktail,
Yeast in beverages
deep-fat frying,
Convection
denaturation,
Time and Temperature: Cooking’s Primary Variables
(see protein denaturation)
descriptive taxonomies,
Analytical Method
Almond Flan,
Seasonal Method
Black Cherry Compote,
Seasonal Method
Brownies in an Orange,
Fun with Hardware
Chocolate Almond Bars,
Chocolate
Chocolate Mousse,
Whipped Cream
Chocolate Panna Cotta,
Making gels: Agar
Cocoa-Goldschläger Ice Cream,
Making dusts
Crepes,
Unitaskers
French Meringue,
Meringues
Italian Meringue,
Meringues
Lemon Meringue Pie,
Making gels: Starches
Pie Dough,
Gluten
Quinn’s Crème Brûlée,
Blowtorches for crème brûlée
Strawberry or Raspberry Soufflé,
Egg Yolks
Tiramisu,
Whipped Cream
Zabaglione,
Egg Yolks
(see also cakes; cookies)
Dexter-Russell,
Kitchen Equipment
,
Knives
differential scanning calorimetry (DSC),
Chocolate
distilling process,
Stock, broth, and consommé
2,4-dithiapentane,
Smell (Olfactory Sense)
heat transfer and,
Heat Transfer and Doneness
dorso-lateral prefrontal cortex,
Combinations of Tastes and Smells
Dravnieks, Andrew,
Analytical Method
drinks,
Yeast in beverages
(see beverages)
Drip-Filtered Consommé,
Stock, broth, and consommé
dry heat methods,
Methods of Heat Transfer
dry ice, “cooking” with,
Making ice cream
DSC (differential scanning calorimetry),
Chocolate
Duck Confit Sugo,
Reading Between the Lines
Duncker, Karl,
Functional Fixedness
Duncker’s Candle Problem,
Functional Fixedness
DuPont,
Salty

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