Cooking for Geeks: Real Science, Great Hacks, and Good Food (83 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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quenching (steel),
Knives

Quinn’s Crème Brûlée,
Blowtorches for crème brûlée

radiation (heat transfer),
Methods of Heat Transfer
,
Convection

Ramsay, Gordon,
Don’t be afraid to burn dinner!

Raper, Buck,
Knives

Raspberry Soufflé,
Egg Yolks

Ravioli Sauce,
Adapt and Experiment Method

Raymond, Eric S.,
Think Like a Hacker

recipes,
Tips for Newbies
,
Know your type
,
Avoid PEBKAC-type errors: RTFR!
,
Don’t be afraid to burn dinner!
,
Reading Between the Lines
,
Reading Between the Lines
,
Reading Between the Lines
,
Kitchen Pruning
,
Smell (Olfactory Sense)
,
Regional/Traditional Method
,
356°F / 180°C: Sugar Begins to Caramelize Visibly

adapting,
Regional/Traditional Method
as flawed method of writing,
356°F / 180°C: Sugar Begins to Caramelize Visibly
experimenting with,
Smell (Olfactory Sense)
importance of understanding,
Tips for Newbies
modifying,
Avoid PEBKAC-type errors: RTFR!
on Twitter,
Reading Between the Lines
picking,
Don’t be afraid to burn dinner!
reading between the lines,
Reading Between the Lines
reading thoroughly,
Know your type
,
Reading Between the Lines
Ried on,
Kitchen Pruning

recovery times (oven),
Approaching the Kitchen

Regan, Gary,
Extracts for drinks

regional/traditional method (flavor combinations),
Choosing Your Inputs: Flavors and Ingredients
,
Regional/Traditional Method

rennet,
Acids and Bases

restaurant supply stores,
Prepping Ingredients

RFC1392,
Think Like a Hacker

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

rice cookers,
Mixers & co.
,
Convection

Ried, Adam,
Prepping Ingredients
,
Kitchen Pruning

ripening fruits,
Kitchen Equipment

Roasted Potatoes with Garlic and Rosemary,
Seasonal Method

roasting,
Seasonal Method
,
310°F / 154°C: Maillard Reactions Become Noticeable
,
Wet brining

Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeable
peppers,
Wet brining
Roasted Potatoes with Garlic and Rosemary,
Seasonal Method

Roca, Joan,
Fish and other seafood

rolling pins,
Gluten
,
Meat Glue: Transglutaminase

rooster sauce (sriracha),
Combinations of Tastes and Smells

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

rotovap (rotary evaporator),
Stock, broth, and consommé
,
Stock, broth, and consommé

roundworm,
Wet brining

RTFR,
Know your type

Ruhlman, Michael,
Whipped Cream

Rum, Butter-Infused,
Alcohol

Saccharomyces carlsbergensis,
Biological Leaveners

Saccharomyces cerevisiae,
Biological Leaveners
,
Yeast in beverages

Saccharomyces pastorianus,
Biological Leaveners

Sage Rush,
Alcohol

salad dishes,
Combinations of Tastes and Smells
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
Seasonal Method

Beet Salad,
Seasonal Method
Tomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Watermelon and Feta Cheese Salad,
Combinations of Tastes and Smells

Sally Lunn,
Regional/Traditional Method

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

salmonella,
Cutting boards
,
Foodborne Illness and Staying Safe
,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasites
,
How to Prevent Foodborne Illness Caused by Parasites
,
How to Prevent Foodborne Illness Caused by Parasites
,
Pasteurized Eggs
,
Pasteurized Eggs
,
Salt

about,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasites
count required,
How to Prevent Foodborne Illness Caused by Parasites
cutting boards and,
Cutting boards
die off temperatures,
Pasteurized Eggs
in eggs,
Pasteurized Eggs
rates of reproduction,
Foodborne Illness and Staying Safe
salt concentrations and,
Salt
time between ingestion and symptoms,
How to Prevent Foodborne Illness Caused by Parasites

salt,
Cooking for Others
,
Taste (Gustatory Sense)
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Playing with Chemicals
,
Playing with Chemicals
,
Salt
,
Dry brining

as flavor enhancer,
Cooking for Others
as food additive,
Playing with Chemicals
,
Playing with Chemicals
desirability in taste,
Taste (Gustatory Sense)
lethal dose,
Dry brining
neutralizing bitterness,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
osmosis and,
Salt

salt curing,
Dry brining

salt roasting,
Traditional Cooking Chemicals
,
Wet brining

Salt-Roasted Fish,
Wet brining

salty (taste),
Smell + Taste = Flavor
,
Bitter
,
Salty
,
Salty
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method

about,
Smell + Taste = Flavor
,
Bitter
,
Salty
adjusting seasonings,
Adapt and Experiment Method
flavor combinations,
Combinations of Tastes and Smells
supertasters and,
Salty

Santoku knife,
Kitchen Equipment

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

sauce béarnaise syndrome,
Others

saucepans,
Pots and pans

sauces,
Egg Yolks

White Wine and Cheese Sauce,
Egg Yolks
(see marinades and sauces)

sauté pans,
Pots and pans
,
Kitchen Pruning

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

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

Savage, Adam,
Cooking for Others

Savory French Meringues,
Anti-Sugar: Lactisole

SC Johnson,
Vacuum packers

scales, kitchen,
Measuring cups and scales

scallops,
310°F / 154°C: Maillard Reactions Become Noticeable
,
Acids and Bases
,
Meat Glue: Transglutaminase

Bacon-Wrapped Scallops,
Meat Glue: Transglutaminase
Scallop Ceviche,
Acids and Bases
Seared Scallops,
310°F / 154°C: Maillard Reactions Become Noticeable

Scones,
Baking Powder

Scully, Eleanor and Terence,
Regional/Traditional Method

seafood,
Meat Glue: Transglutaminase
(see fish and seafood)

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

Seared Steak,
Temperature gradients

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

searing,
Bitter
,
Temperature gradients
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
310°F / 154°C: Maillard Reactions Become Noticeable

Seared Mussels,
Bitter
Seared Scallops,
310°F / 154°C: Maillard Reactions Become Noticeable
Seared Steak,
Temperature gradients
Seared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

seasonal method (flavor combinations),
Choosing Your Inputs: Flavors and Ingredients
,
Seasonal Method

sedimentation,
Yeast in beverages

Seitan,
Gluten

Sennett, Richard,
356°F / 180°C: Sugar Begins to Caramelize Visibly

sensations, reasons for cooking,
Functional Fixedness

serving bowls, food as,
Fun with Hardware

sharpening knives,
Knives

shear thinning,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

Short Ribs, Slow-Cooked,
154°F / 68°C: Collagen (Type I) Denatures

shrimp,
Kitchen Pruning
,
Meat Glue: Transglutaminase

Lemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruning
Shrimp Roll-up,
Meat Glue: Transglutaminase

side dishes,
Adapt and Experiment Method
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
310°F / 154°C: Maillard Reactions Become Noticeable
,
310°F / 154°C: Maillard Reactions Become Noticeable

Grilled Vegetables,
158°F / 70°C: Vegetable Starches Break Down
Mac ‘n Cheese,
Adapt and Experiment Method
Rice Congee,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Rosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break Down
Sautéed Carrots,
310°F / 154°C: Maillard Reactions Become Noticeable
Skillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeable

sigma.com,
Smell (Olfactory Sense)

silicone spatulas,
Spoons & co.

Skillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeable

skillets,
Pots and pans

slow cookers,
Water heaters
,
Sous vide chicken breast

smell (olfactory sense),
Choosing Your Inputs: Flavors and Ingredients
,
Choosing Your Inputs: Flavors and Ingredients
,
Taste (Gustatory Sense)
,
Taste (Gustatory Sense)
,
Taste (Gustatory Sense)
,
Taste (Gustatory Sense)
,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)

chemoreceptors and,
Taste (Gustatory Sense)
Civille on,
Smell (Olfactory Sense)
difference between taste and,
Smell (Olfactory Sense)
flavor tests,
Taste (Gustatory Sense)
physiology of smell and taste,
Choosing Your Inputs: Flavors and Ingredients
,
Taste (Gustatory Sense)
smelling chemicals,
Smell (Olfactory Sense)
temperature and,
Smell (Olfactory Sense)
,
Smell (Olfactory Sense)
UPSIT test,
Taste (Gustatory Sense)

Smith, Jacqueline Harrison,
Reading Between the Lines

sodium alginate,
Making gels: Sodium alginate

sodium aluminum sulfate,
Baking Powder

sodium bicarbonate,
Chemical Leaveners
(see baking soda)

sodium chloride,
Taste (Gustatory Sense)
(see salt)

sodium hydroxide (lye),
Acids and Bases

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

solvents,
Alcohol

Sorbet, Pear,
Smell (Olfactory Sense)

soups,
Reading Between the Lines
,
Reading Between the Lines
,
Reading Between the Lines
,
Reading Between the Lines
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
158°F / 70°C: Vegetable Starches Break Down
,
Stock, broth, and consommé
,
Stock, broth, and consommé

Basic White Stock,
Stock, broth, and consommé
Butternut Squash Soup,
Seasonal Method
Butternut Squash, Apple, and Vadouvan Soup,
Reading Between the Lines
Drip-Filtered Consommé,
Stock, broth, and consommé
Garden Soup,
Reading Between the Lines
Gazpacho,
Seasonal Method
Lemon Lentil Soup,
Reading Between the Lines
Sweet Corn and Miso Soup,
158°F / 70°C: Vegetable Starches Break Down
White Bean and Garlic Soup,
Seasonal Method
Yam Leek Soup,
Reading Between the Lines

sour (taste),
Smell + Taste = Flavor
,
Salty
,
Salty
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method

about,
Smell + Taste = Flavor
,
Salty
adjusting seasonings,
Adapt and Experiment Method
flavor combinations,
Combinations of Tastes and Smells
supertasters and,
Salty

sous vide cooking,
How to Prevent Foodborne Illness Caused by Bacteria
,
Pasteurized Eggs
,
Fun with Hardware
,
Fun with Hardware
,
Sous Vide Cooking
,
Sous Vide Cooking
,
Foodborne Illness and Sous Vide Cooking
,
Foodborne Illness and Sous Vide Cooking
,
Sous Vide Hardware
,
Vacuum packers
,
Vacuum packers
,
Vacuum packers
,
Vacuum packers
,
Vacuum packers
,
Beef and other red meats
,
Beef and other red meats
,
Fish and other seafood
,
Fish and other seafood
,
Chicken and other poultry
,
Sous vide chicken breast
,
Vegetables
,
Chocolate
,
Chocolate
,
Chocolate
,
Chocolate

48-Hour Brisket,
Beef and other red meats
about,
Fun with Hardware
Baldwin on,
Vacuum packers
Beef Steak Tips,
Beef and other red meats
Brownies in an Orange,
Fun with Hardware
chocolate,
Chocolate
Chocolate Almond Bars,
Chocolate
cooking in dishwasher,
Foodborne Illness and Sous Vide Cooking
fish and seafood,
Vacuum packers
,
Fish and other seafood
flash pickling,
Chocolate
food safety and,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cooking
,
Vacuum packers
for eggs,
Pasteurized Eggs
meats,
Sous Vide Cooking
,
Vacuum packers
,
Chicken and other poultry
prepackaged foods,
Fish and other seafood
slow cookers versus,
Sous vide chicken breast
vacuum packers,
Vacuum packers
vacuum sealers,
Chocolate
vegetables,
Vegetables
water heaters,
Sous Vide Hardware