Cooking for Geeks: Real Science, Great Hacks, and Good Food (84 page)

Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online

Authors: Jeff Potter

Tags: #COOKING / Methods / General

BOOK: Cooking for Geeks: Real Science, Great Hacks, and Good Food
3.25Mb size Format: txt, pdf, ePub
Butternut Squash, Apple, and Vadouvan Soup,
Reading Between the Lines
experimenting with,
Adapt and Experiment Method
seasonality,
Seasonal Method
splatter guards,
Bar towels
sriracha (rooster sauce),
Combinations of Tastes and Smells
IR thermometers and,
Thermometers and timers
knives made of,
Knives
thermal conductivity of,
Pots and pans
stamped blades (knives),
Kitchen Equipment
Staphylococcus,
Salt
gluten and,
Gluten
Lemon Meringue Pie,
Making gels: Starches
steak tenderness, testing,
Cooking for Others
Steak, Seared,
Temperature gradients
as mechanical leavener,
Whipped Cream
heat transfer and,
Convection
Popovers,
Whipped Cream
steel (knives),
Knives
stick blenders,
Mixers & co.
stirring versus whisking,
Meringues
stockpots,
Pots and pans
stocks,
Filtration
storage containers,
Bar towels
,
0(1) Retrieval
cross-contamination and,
Kitchen Equipment
for perishable foods,
Kitchen Equipment
storage containers,
Bar towels
,
0(1) Retrieval
Strawberry Soufflé,
Egg Yolks
as food additives,
Sugar
calibrating oven using,
Approaching the Kitchen
Candied Orange Rind,
Sugar
desirability in taste,
Taste (Gustatory Sense)
Lime Marmalade,
Sugar
medicinal properties,
Sugar
melting point of,
Prepping Ingredients
molecular bonding and,
Alcohol
Sugar Swizzle Sticks,
Sugar
yeast in beverages and,
Yeast
adjusting seasonings,
Adapt and Experiment Method
supertasters and,
Salty
syrup experiment,
Sugar
Syrup, Ginger,
Sweet
Szechuan peppers,
Taste (Gustatory Sense)
T
tamarind paste,
Salty
tannic acid,
Making gels: Agar
tartaric acid,
Baking Powder
Tassajara Bread Book (Brown),
Yeast in breads
taste (gustatory sense),
Tips for Newbies
,
Avoid PEBKAC-type errors: RTFR!
,
Choosing Your Inputs: Flavors and Ingredients
,
Choosing Your Inputs: Flavors and Ingredients
,
Smell + Taste = Flavor
,
Smell + Taste = Flavor
,
Smell + Taste = Flavor
,
Smell + Taste = Flavor
,
Smell + Taste = Flavor
,
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)
,
Smell (Olfactory Sense)
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Bitter
,
Salty
,
Salty
,
Salty
,
Salty
,
Salty
,
Salty
,
Sweet
,
Umami (a.k.a. Savory)
,
Others
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method
,
Adapt and Experiment Method
adjusting seasonings,
Adapt and Experiment Method
as feedback mechanism,
Avoid PEBKAC-type errors: RTFR!
carryover and adaptation,
Taste (Gustatory Sense)
difference between smell and,
Smell (Olfactory Sense)
factors affecting,
Salty
pairing beverages with food,
Smell (Olfactory Sense)
secondary sensations,
Umami (a.k.a. Savory)
supertasting and,
Salty
taste aversions,
Others
tasting during cooking,
Tips for Newbies
taste aversions,
Others
anti-sugar additive and,
Anti-Sugar: Lactisole
carbonation and,
Umami (a.k.a. Savory)
supertasting and,
Salty
taxonomies, chemical,
Analytical Method
temperature controllers,
Water heaters
temperature gradients,
Heat Transfer and Doneness
cooking at extreme,
Fun with Hardware
of common reactions,
Cooked = Time * Temperature
Potter’s kitchen tips,
Afterword
wet heat methods,
Convection
(see also key temperatures in cooking)
tempering chocolate,
Chocolate
positive for drugs,
Cooking for Others
steak tenderness,
Cooking for Others
Thai cooking,
Others
thermal conductivity of metals,
Pots and pans
,
Methods of Heat Transfer
thermal response time,
Pots and pans
thermocouples,
Water heaters
thermometers,
Spoons & co.
transglutaminase as,
Meat Glue: Transglutaminase
This, Hervé,
Sugar
time (FAT TOM acronym),
Foodborne Illness and Staying Safe
as key variables in cooking,
Fun with Hardware
Potter’s kitchen tips,
Afterword
sous vide cooking and,
Sous Vide Cooking
Wiechmann on,
Seasonal Method
(see also chemical reactions)
Tiramisu,
Whipped Cream
Top Chef (TV show),
Modern Industrial Chemicals
trichinosis,
Wet brining

Other books

Red Dog Saloon by R.D. Sherrill
Wild Child by M Leighton
Hot Water by Sparks, Callie
Cold Skin by Steven Herrick
The People vs. Alex Cross by James Patterson
FanGirl Squeal (RockStars of Romance Book 1) by Jackie Chanel, Madison Taylor
Siege of Night by Jeff Gunzel