Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
bacteria and,
Foodborne Illness and Staying Safechilling large quantities quickly,
Foodborne Illness and Staying Safedanger zone rule,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasites
,
Foodborne Illness and Sous Vide Cookingexperimenting and,
Stock, broth, and consomméparasites and,
How to Prevent Foodborne Illness Caused by Parasitesplasmolysis and,
SaltPotter’s kitchen tips,
Afterwordrisk/consequences equation,
Foodborne Illness and Staying Safesous vide cooking and,
How to Prevent Foodborne Illness Caused by Bacteria
,
Sous Vide Cooking
,
Vacuum packers
berries,
Making ice creambreads,
Yeast in breadsdough,
Baking Powdermeats,
Kitchen Equipment
Apple Pie,
Making ice creamartificial flavors and,
Smell (Olfactory Sense)Black Cherry Compote,
Seasonal MethodCandied Orange Rind,
Sugarflavor considerations,
Smell + Taste = FlavorFruit Juice Foam,
Making Foams: LecithinLime Marmalade,
Sugarorganic versus conventional,
Seasonal MethodPear Sorbet,
Smell (Olfactory Sense)Poached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break DownPreserved Lemons,
Wet briningripening,
Kitchen Equipmentstorage tips,
Kitchen EquipmentStrawberry or Raspberry Soufflé,
Egg Yolkssyrup experiment,
SugarWatermelon and Feta Cheese Salad,
Combinations of Tastes and Smells
collagen and,
154°F / 68°C: Collagen (Type I) Denaturescooking vegetables and,
158°F / 70°C: Vegetable Starches Break Downimproving mouth-feel,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginatemelting point,
154°F / 68°C: Collagen (Type I) Denatures
carrageenan,
E Numbers: The Dewey Decimal System of Food Additives
,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
,
Making gels: Carrageenangelatin 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 AlginateGelled Milk with Iota and Kappa Carrageenan,
Making gels: CarrageenanLemon Meringue Pie,
Making gels: Starchespectin 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 Alginatesodium alginate,
Making gels: Sodium alginate
wheat allergies and,
Substitutions for Common Allergies
gluten level of,
GlutenLemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruning
Grilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment MethodGrilled Sweet Potato Fries,
158°F / 70°C: Vegetable Starches Break DownGrilled Vegetables,
158°F / 70°C: Vegetable Starches Break DownMaillard reaction and,
Heat Transfer and Doneness
defined,
Think Like a HackerDuncker’s Candle Problem,
Functional Fixednessin kitchen,
Think Like a Hackerlearning how to cook and,
Tips for Newbiesmental restructuring,
Functional Fixedness
as kitchen tool,
Unitaskersas thermometers,
Thermometers and timers
carryover and,
Temperature gradientscombinations of methods,
Radiationconduction,
Methods of Heat Transfercooking methods plotted by,
Combinations of heatdoneness and,
Heat Transfer and Donenessexperimenting with sources,
Combinations of heatmethods of,
Methods of Heat Transferoil and water,
Convectionsous vide cooking and,
Sous Vide Cookingtemperature gradients,
Heat Transfer and Donenesstime/temperature rule of thumb,
Heat Transfer and Doneness
experimenting with,
Adapt and Experiment MethodRoasted Potatoes with Garlic and Rosemary,
Seasonal MethodRosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break DownSage Rush,
Alcoholseasonality,
Seasonal Methodsubstituting,
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 Othersin ovens,
Yeast in breads