Cooking for Geeks: Real Science, Great Hacks, and Good Food (79 page)

bacteria and,
Foodborne Illness and Staying Safe

chilling large quantities quickly,
Foodborne Illness and Staying Safe

danger zone rule,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasites
,
Foodborne Illness and Sous Vide Cooking

experimenting and,
Stock, broth, and consommé

foodborne illness and,
Foodborne Illness and Staying Safe
,
Acids and Bases

parasites and,
How to Prevent Foodborne Illness Caused by Parasites

plasmolysis and,
Salt

Potter’s kitchen tips,
Afterword

risk/consequences equation,
Foodborne Illness and Staying Safe

sous vide cooking and,
How to Prevent Foodborne Illness Caused by Bacteria
,
Sous Vide Cooking
,
Vacuum packers

berries,
Making ice cream

breads,
Yeast in breads

dough,
Baking Powder

meats,
Kitchen Equipment

parasites and,
How to Prevent Foodborne Illness Caused by Parasites
,
Sous Vide Cooking

Apple Pie,
Making ice cream

artificial flavors and,
Smell (Olfactory Sense)

Black Cherry Compote,
Seasonal Method

Candied Orange Rind,
Sugar

flavor considerations,
Smell + Taste = Flavor

Fruit Juice Foam,
Making Foams: Lecithin

Lime Marmalade,
Sugar

organic versus conventional,
Seasonal Method

Pear Sorbet,
Smell (Olfactory Sense)

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

Poached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break Down

Preserved Lemons,
Wet brining

ripening,
Kitchen Equipment

seasonality,
Seasonal Method
,
Seasonal Method

storage tips,
Kitchen Equipment

Strawberry or Raspberry Soufflé,
Egg Yolks

syrup experiment,
Sugar

Watermelon and Feta Cheese Salad,
Combinations of Tastes and Smells

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

cooking vegetables and,
158°F / 70°C: Vegetable Starches Break Down

improving mouth-feel,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

melting point,
154°F / 68°C: Collagen (Type I) Denatures

agar,
E Numbers: The Dewey Decimal System of Food Additives
,
Making gels: Agar

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

classifying,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

gelatin and,
154°F / 68°C: Collagen (Type I) Denatures
,
154°F / 68°C: Collagen (Type I) Denatures
,
158°F / 70°C: Vegetable Starches Break Down
,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

Gelled Milk with Iota and Kappa Carrageenan,
Making gels: Carrageenan

Lemon Meringue Pie,
Making gels: Starches

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

pectin and,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
Baking Powder
,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

sodium alginate,
Making gels: Sodium alginate

starches,
158°F / 70°C: Vegetable Starches Break Down
,
Gluten
,
Making gels: Starches

levels in flour,
Avoid PEBKAC-type errors: RTFR!
,
Air: Baking’s Key Variable

wheat allergies and,
Substitutions for Common Allergies

gluten level of,
Gluten

Lemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruning

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

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

Grilled Sweet Potato Fries,
158°F / 70°C: Vegetable Starches Break Down

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

Maillard reaction and,
Heat Transfer and Doneness

vegetables,
Seasonal Method
,
158°F / 70°C: Vegetable Starches Break Down

defined,
Think Like a Hacker

Duncker’s Candle Problem,
Functional Fixedness

functional fixedness and,
Functional Fixedness
,
Tips for Newbies

in kitchen,
Think Like a Hacker

learning how to cook and,
Tips for Newbies

mental restructuring,
Functional Fixedness

as kitchen tool,
Unitaskers

as thermometers,
Thermometers and timers

carryover and,
Temperature gradients

combinations of methods,
Radiation

conduction,
Methods of Heat Transfer

convection,
Methods of Heat Transfer
,
Combinations of heat

cooking methods plotted by,
Combinations of heat

doneness and,
Heat Transfer and Doneness

experimenting with sources,
Combinations of heat

methods of,
Methods of Heat Transfer

oil and water,
Convection

radiation,
Methods of Heat Transfer
,
Convection

sous vide cooking and,
Sous Vide Cooking

temperature gradients,
Heat Transfer and Doneness

time/temperature rule of thumb,
Heat Transfer and Doneness

experimenting with,
Adapt and Experiment Method

Roasted Potatoes with Garlic and Rosemary,
Seasonal Method

Rosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break Down

Sage Rush,
Alcohol

seasonality,
Seasonal Method

substituting,
Smell (Olfactory Sense)

Tomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge

Hot Chocolate,
Avoid PEBKAC-type errors: RTFR!

Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!

affecting cookie recipes,
Cooking for Others

in ovens,
Yeast in breads