Cooking for Geeks: Real Science, Great Hacks, and Good Food (78 page)

changing,
Functional Fixedness

physiological reasons,
A Few Words on Nutrition

about,
144°F / 62°C: Eggs Begin to Set

as mechanical leaveners,
Mechanical Leaveners

beating,
Analytical Method
,
144°F / 62°C: Eggs Begin to Set

copper bowls and,
Analytical Method
,
Egg Whites

denaturing,
Time and Temperature: Cooking’s Primary Variables

Maillard reactions and,
310°F / 154°C: Maillard Reactions Become Noticeable

meringues,
Meringues

salt roasting and,
Wet brining

30-Minute Scrambled Eggs,
144°F / 62°C: Eggs Begin to Set

60-Minute Slow-Cooked Egg,
Pasteurized Eggs

allergies to,
Substitutions for Common Allergies

cooking,
Cooking for Others
,
144°F / 62°C: Eggs Begin to Set
,
Stock, broth, and consommé

cracking,
Picking a Recipe

Foamed Scrambled Eggs,
Cream Whippers (a.k.a. “iSi Whippers”)

Hard-Cooked Eggs,
144°F / 62°C: Eggs Begin to Set

key temperatures for,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
144°F / 62°C: Eggs Begin to Set

Oven-Poached Eggs,
The 30-Minute Scrambled Egg

pasteurizing,
The 30-Minute Scrambled Egg

size considerations,
Picking a Recipe

sous vide cooking,
Sous Vide Cooking

substitutions for allergies,
Substitutions for Common Allergies

chemistry of,
Making Foams: Lecithin

defined,
Egg Yolks

food additives and,
E Numbers: The Dewey Decimal System of Food Additives
,
Colloids

from beer,
Sugar

lecithin and,
Playing with Chemicals
,
Making Foams: Lecithin

commercial hardware and techniques,
Commercial Hardware and Techniques

Potter’s kitchen tips,
Afterword

sous vide cooking,
Sous Vide Cooking

capsaicin and,
Combinations of Tastes and Smells

desirability in taste,
Taste (Gustatory Sense)

error tolerances in measuring,
Gluten

gluten formation and,
Gluten

in dairy products,
Whipped Cream

in meats,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

nutrition and,
A Few Words on Nutrition

Powdered Brown Butter,
“Melts” in your mouth: Maltodextrin

2005 Food Code,
Fish and other seafood

2009 Food Code,
How to Prevent Foodborne Illness Caused by Bacteria

Bad Bug Book,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cooking

on curing fish,
Salt

on handling fish,
How to Prevent Foodborne Illness Caused by Parasites

organic versus conventional foods,
Seasonal Method

testing programs,
How to Prevent Foodborne Illness Caused by Bacteria

Bacon-Wrapped Scallops,
Meat Glue: Transglutaminase

bacteria and,
Kitchen Equipment

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

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

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

collagen in,
154°F / 68°C: Collagen (Type I) Denatures

cooking with acids,
Acids and Bases

curing,
Dry brining

environmentally sound,
Seasonal Method

flavor considerations,
Choosing Your Inputs: Flavors and Ingredients

food safety and,
How to Prevent Foodborne Illness Caused by Parasites
,
How to Prevent Foodborne Illness Caused by Parasites

Grilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment Method

key temperatures in cooking,
Key Temperatures in Cooking

Lemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruning

osmosis and salt,
Salt

Salmon Gravlax,
Wet brining

Salmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

salt roasting,
Wet brining

Salt-Roasted Fish,
Wet brining

Scallop Ceviche,
Acids and Bases

Seared Mussels,
Bitter

Seared Scallops,
310°F / 154°C: Maillard Reactions Become Noticeable

Seared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

Shrimp Roll-up,
Meat Glue: Transglutaminase

sous vide cooking,
Sous Vide Cooking
,
Vacuum packers
,
Fish and other seafood

Squid Bruschetta,
154°F / 68°C: Collagen (Type I) Denatures

storage tips,
Kitchen Equipment

substitutions for allergies,
Substitutions for Common Allergies

temperatures for doneness,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

adapt and experiment method,
Choosing Your Inputs: Flavors and Ingredients
,
Adapt and Experiment Method

analytical method,
Choosing Your Inputs: Flavors and Ingredients
,
Analytical Method

gauging compatibility,
Smell (Olfactory Sense)
,
Adapt and Experiment Method

identifying,
Taste (Gustatory Sense)

physiology of smell and taste,
Choosing Your Inputs: Flavors and Ingredients

regional/traditional method,
Choosing Your Inputs: Flavors and Ingredients
,
Regional/Traditional Method

seasonal method,
Choosing Your Inputs: Flavors and Ingredients
,
Seasonal Method

with basic tastes,
Combinations of Tastes and Smells

artificial flavorants,
Smell (Olfactory Sense)

Potter’s kitchen tips,
Afterword

salt as,
Bitter

Savage on,
Cooking for Others

as food additive,
Playing with Chemicals

as thickener,
Making gels: Starches

gluten levels in,
Avoid PEBKAC-type errors: RTFR!
,
Gluten

maturing process,
Gluten

measuring,
Measuring cups and scales

milling,
Gluten

wheat allergies and,
Substitutions for Common Allergies

(see also breads)

cakes relying on,
Meringues

defined,
Mechanical Leaveners

egg white,
Egg Whites

food additives and,
Making Foams: Lecithin

from beer,
Sugar

Fruit Juice Foam,
Making Foams: Lecithin

stabilizing,
Making Foams: Lecithin

about,
Playing with Chemicals

acids and bases,
Acids and Bases

alcohol,
Alcohol

anti-sugar,
Anti-Sugar: Lactisole

buying,
E Numbers: The Dewey Decimal System of Food Additives

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

E numbers classification,
E Numbers: The Dewey Decimal System of Food Additives

flavor tripping,
Combinations of Tastes and Smells

liquid smoke,
Liquid Smoke: Distilled Smoke Vapor

making foams,
Making Foams: Lecithin

making gels,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

making things melt,
Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin

meat glue,
Meat Glue: Transglutaminase

modern industrial chemicals,
Modern Industrial Chemicals

salt,
Cooking for Others
,
Taste (Gustatory Sense)
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Traditional Cooking Chemicals

sugar,
Approaching the Kitchen
(see sugar(s))

texture and,
Mozzarella spheres

traditional cooking chemicals,
Traditional Cooking Chemicals

transglutaminase,
Gluten

cooking around,
Cooking Around Allergies

cooking for others and,
Cooking for One

substitutions for,
Substitutions for Common Allergies