Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
grilled meat and,
Heat Transfer and Doneness
Bacon-Wrapped Scallops,
Meat Glue: TransglutaminaseBeef Steak Tips,
Beef and other red meatsBeef Stew,
UnitaskersBrisket, 48-Hour,
Beef and other red meatsCheeseburger,
How to Prevent Foodborne Illness Caused by BacteriaChicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become NoticeableCrepes,
UnitaskersDuck Confit,
154°F / 68°C: Collagen (Type I) DenaturesDuck Confit Sugo,
Reading Between the LinesGrilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment MethodHot Dog, Electrocuted,
Making ice creamLemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen PruningMac ‘n Cheese,
Adapt and Experiment MethodOven-Cooked Barbeque Ribs,
Liquid Smoke: Distilled Smoke VaporPork Chops Stuffed with Cheddar Cheese and Poblano Peppers,
Wet briningSalmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to DenatureSalt-Roasted Fish,
Wet briningScallop Ceviche,
Acids and BasesSeared Scallops,
310°F / 154°C: Maillard Reactions Become NoticeableSeared Steak,
Temperature gradientsSeared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to DenatureSeitan,
GlutenShrimp Roll-up,
Meat Glue: TransglutaminaseSlow-Cooked Short Ribs,
154°F / 68°C: Collagen (Type I) DenaturesSquid Bruschetta,
154°F / 68°C: Collagen (Type I) Denatures
Albufera Sauce,
Adapt and Experiment MethodAurora Sauce,
Adapt and Experiment MethodBayou Sauce,
Adapt and Experiment MethodBéchamel Sauce,
Adapt and Experiment MethodBercy Sauce,
Adapt and Experiment MethodCaramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize VisiblyGravy,
Mozzarella spheresGreek-Style Marinade,
Regional/Traditional MethodGrilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment MethodHungarian Sauce,
Adapt and Experiment MethodJapanese-Style Marinade,
Regional/Traditional MethodMornay Sauce,
Adapt and Experiment Methodmother sauces,
Adapt and Experiment MethodMustard Sauce,
Adapt and Experiment MethodPoulette Sauce,
Adapt and Experiment MethodRavioli Sauce,
Adapt and Experiment MethodSoy Ginger Marinade,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to DenatureVelouté Sauce,
Adapt and Experiment MethodVenetian Sauce,
Adapt and Experiment Method
on solving food mysteries,
Analytical Methodon sous vide cooking,
Vacuum packerswebsite,
Stock, broth, and consommé
error tolerances in,
Glutenfor energy in food,
A Few Words on Nutritionfor “to taste”,
Avoid PEBKAC-type errors: RTFR!pinch as,
Bitter
48-Hour Brisket,
Beef and other red meatsbacteria and,
Kitchen EquipmentBeef Steak Tips,
Beef and other red meatsCheeseburger,
How to Prevent Foodborne Illness Caused by BacteriaChicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeablecollagen in,
154°F / 68°C: Collagen (Type I) Denaturescutting boards and,
Cutting boardsdefrosting,
Foodborne Illness and Staying SafeDuck Confit,
154°F / 68°C: Collagen (Type I) DenaturesDuck Confit Sugo,
Reading Between the Linesenvironmentally sound,
Seasonal Methodflavor considerations,
Choosing Your Inputs: Flavors and Ingredientsfood additives,
Meat Glue: Transglutaminasefood safety and,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Parasitesfreezing,
Kitchen Equipmentglutamate in,
Umami (a.k.a. Savory)Gravy,
Mozzarella spheresheat transfer and doneness,
Heat Transfer and Donenessheat transfer methods,
Methods of Heat TransferHot Dog, Electrocuted,
Making ice creammarinating,
Foodborne Illness and Staying Safe
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denaturesorganic,
Seasonal MethodOven-Cooked Barbeque Ribs,
Liquid Smoke: Distilled Smoke VaporPork Chops Stuffed with Cheddar Cheese and Poblano Peppers,
Wet briningprotein denaturation,
Time and Temperature: Cooking’s Primary VariablesSeared Steak,
Temperature gradientsSlow-Cooked Short Ribs,
154°F / 68°C: Collagen (Type I) Denaturesstorage tips,
Kitchen Equipmentsurface contamination and,
How to Prevent Foodborne Illness Caused by Bacteriatemperatures for doneness,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denaturetenderizing,
Foodborne Illness and Staying Safe
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
154°F / 68°C: Collagen (Type I) Denaturestransglutaminase and,
Meat Glue: Transglutaminase