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

Authors: Jeff Potter

Tags: #COOKING / Methods / General

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

BOOK: Cooking for Geeks: Real Science, Great Hacks, and Good Food
9.06Mb size Format: txt, pdf, ePub
ads
Cooking for Geeks: Real Science, Great Hacks, and Good Food
1. Hello, Kitchen!
2. Initializing the Kitchen
3. Choosing Your Inputs: Flavors and Ingredients
4. Time and Temperature: Cooking’s Primary Variables
5. Air: Baking’s Key Variable
6. Playing with Chemicals
7. Fun with Hardware
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Jeff Potter
Published by
O’Reilly Media

Beijing ⋅ Cambridge ⋅ Farnham ⋅ Köln ⋅ Sebastopol ⋅ Tokyo

Special Upgrade Offer

If you purchased this ebook directly from
oreilly.com
, you have the following benefits:

  • DRM-free ebooks — use your ebooks across devices without restrictions or limitations
  • Multiple formats — use on your laptop, tablet, or phone
  • Lifetime access, with free updates
  • Dropbox syncing — your files, anywhere

If you purchased this ebook from another retailer, you can upgrade your ebook to take advantage of all these benefits for just $4.99.
Click here
to access your ebook upgrade.

Please note that upgrade offers are not available from sample content.

Recipe Index

Breakfast

The 30-Minute Scrambled Egg

The 60-Minute Slow-Cooked Egg

Hard-Cooked Eggs, Shock and Awe Method

Oven-Poached Eggs

Buttermilk Pancakes

Eigen Pancakes: The Hello, World! of Recipes

What About Steam?

Tim O’Reilly’s Scone Recipe

Yeast Waffles

Drinks

The Easier, Cheaper Version of “The $10,000 Gin and Tonic”

Ginger Lemon Soda

Hot Chocolate

Fat-Washing Alcohols: Butter-Infused Rum, Bacon-Infused Bourbon

Oaxacan Drinking Chocolate

Regan’s Orange Bitters No. 5

Sage Rush: Gin, Sage, and Grapefruit Juice

Breads

Bread — Traditional Method

Bread — No-Knead Method

Pizza Dough — No-Knead Method

Pizza Dough — Yeast-Free Method

Appetizers and Sides

158°F / 70°C: Vegetable Starches Break Down

158°F / 70°C: Vegetable Starches Break Down

Maureen Evans’ Twitter Recipes

Quick-Steamed Asparagus

Caterina Fake’s Roasted Potatoes

Rosemary Mashed Potatoes

Salmon Gravlax

Sautéed Greens

Scallop Ceviche

Salty

Squid Bruschetta

Salads

Seasonal Method

Tomato Basil Mozzarella Salad

Watermelon and Feta Cheese Salad

Soups

Simple Beef Stew

Butternut Squash Soup (Fall)

Butternut Squash, Apple, and Vadouvan Soup

Drip-Filtered Consommé

Garden Soup

Gazpacho

Lemon Lentil Soup

Sweet Corn and Miso Soup

White Bean and Garlic Soup (Winter)

Maureen Evans’ Twitter Recipes

Sauces and Marinades

Béchamel Sauce (White Sauce)

Foamed Scrambled Eggs

Gravy

Simple Greek-Style Marinade

Simple Japanese-Style Marinade

Soy Ginger Marinade

Velouté Sauce

Simple White Wine and Cheese Sauce

Mains

48-Hour Brisket

Beef Steak Tips

Butterflied Chicken, Broiled and Roasted

Simple Cheeseburger

Duck Confit Sugo

Duck Confit

Lemony Quinoa and Asparagus with Shrimp Scampi

Mac ‘n Cheese

Oven-Cooked Barbeque Ribs

Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers

Rice Congee

Salmon Poached in Olive Oil

Salt-Roasted Fish

Seared Scallops

Simple Seared Steak

Seared Tuna with Cumin and Salt

BOOK: Cooking for Geeks: Real Science, Great Hacks, and Good Food
9.06Mb size Format: txt, pdf, ePub
ads

Other books

The Accidental Boyfriend by Maggie Dallen
Winds of Salem by Melissa de La Cruz
Deadly Reunion by Geraldine Evans
Unraveling by Elizabeth Norris
Delinquency Report by Herschel Cozine
Born to Fight by Mark Hunt, Ben Mckelvey
Lisa Renee Jones by Hot Vampire Touch
Tangled by O'Rourke, Erica