Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
Butternut Squash, Apple, and Vadouvan Soup,
Reading Between the Linesexperimenting with,
Adapt and Experiment Methodflavor profile,
Smell (Olfactory Sense)identifying,
Smell (Olfactory Sense)organizing,
Kitchen OrganizationSeared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denatureseasonality,
Seasonal MethodSoy Ginger Marinade,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
IR thermometers and,
Thermometers and timersknives made of,
Knivesmixing bowls,
Thermometers and timersthermal conductivity of,
Pots and pans
breaking down in vegetables,
158°F / 70°C: Vegetable Starches Break Downgluten and,
GlutenLemon Meringue Pie,
Making gels: Starcheslevels in vegetables,
158°F / 70°C: Vegetable Starches Break Downmaking gels,
Making gels: Starches
as mechanical leavener,
Whipped Creamheat transfer and,
ConvectionPopovers,
Whipped CreamQuick-Steamed Asparagus,
158°F / 70°C: Vegetable Starches Break Downsurface contamination and,
How to Prevent Foodborne Illness Caused by Bacteria
cross-contamination and,
Kitchen Equipmentfor perishable foods,
Kitchen Equipment
as food additives,
Sugarcalibrating oven using,
Approaching the KitchenCandied Orange Rind,
Sugarcaramelization and,
Reading Between the Lines
,
Prepping Ingredients
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visiblydesirability in taste,
Taste (Gustatory Sense)Hot Marshmallows,
“Melts” as it cools: MethylcelluloseLime Marmalade,
SugarMaillard reaction and,
Time and Temperature: Cooking’s Primary Variables
,
310°F / 154°C: Maillard Reactions Become Noticeablemedicinal properties,
Sugarmelting point of,
Prepping Ingredientsmolecular bonding and,
Alcoholpectin and,
158°F / 70°C: Vegetable Starches Break DownSugar Swizzle Sticks,
Sugaryeast in beverages and,
Yeast
adjusting seasonings,
Adapt and Experiment Methodflavor combinations,
Combinations of Tastes and Smellssupertasters and,
Salty
adjusting seasonings,
Adapt and Experiment Methodas feedback mechanism,
Avoid PEBKAC-type errors: RTFR!bitter,
Smell + Taste = Flavor
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Combinations of Tastes and Smellscarryover and adaptation,
Taste (Gustatory Sense)Civille on,
Smell (Olfactory Sense)combining tastes,
Combinations of Tastes and Smellsdifference between smell and,
Smell (Olfactory Sense)factors affecting,
Saltyflavor tests,
Taste (Gustatory Sense)lingering,
Taste (Gustatory Sense)pairing beverages with food,
Smell (Olfactory Sense)secondary sensations,
Umami (a.k.a. Savory)supertasting and,
Saltytaste aversions,
Otherstaste sensitivity,
Combinations of Tastes and Smellstasting during cooking,
Tips for Newbies
anti-sugar additive and,
Anti-Sugar: Lactisolecarbonation and,
Umami (a.k.a. Savory)supertasting and,
Saltytaste sensitivity,
Combinations of Tastes and Smells
cooking at extreme,
Fun with HardwareFAT TOM acronym,
Foodborne Illness and Staying Safefood additives and,
E Numbers: The Dewey Decimal System of Food Additivesfor baking reactions,
Time and Temperature: Cooking’s Primary Variablesfor caramelization,
Reading Between the Lines
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visiblyfor Maillard reaction,
Reading Between the Lines
,
Pots and pans
,
Cooked = Time * Temperature
,
310°F / 154°C: Maillard Reactions Become Noticeablefor protein denaturation,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Key Temperatures in Cookingof common reactions,
Cooked = Time * TemperaturePotter’s kitchen tips,
Afterwordsous vide cooking and,
Foodborne Illness and Sous Vide Cookingwet heat methods,
Convection(see also key temperatures in cooking)
for doneness,
Time and Temperature: Cooking’s Primary Variableshomemade pectin,
158°F / 70°C: Vegetable Starches Break Downpositive for drugs,
Cooking for OthersSavage on,
Cooking for Otherssteak tenderness,
Cooking for Others
maltodextrin as,
“Melts” in your mouth: Maltodextrintransglutaminase as,
Meat Glue: Transglutaminase
as key variables in cooking,
Fun with Hardwareduck confit and,
154°F / 68°C: Collagen (Type I) DenaturesPotter’s kitchen tips,
Afterwordsous vide cooking and,
Sous Vide CookingWiechmann on,
Seasonal Method(see also chemical reactions)
peeling,
Seasonal MethodTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge