Cooking for Geeks: Real Science, Great Hacks, and Good Food (77 page)

Arnold on,
Stock, broth, and consommé

blowtorches,
Cooking with (a Lot of) Heat

cream whippers,
Whipped Cream
,
Fun with Hardware
,
Cream Whippers (a.k.a. “iSi Whippers”)

electrocution,
Making ice cream

filtration,
Fun with Hardware
,
Filtration

high-heat ovens,
Fun with Hardware
,
Blowtorches for crème brûlée

liquid nitrogen,
How to Prevent Foodborne Illness Caused by Parasites
,
158°F / 70°C: Vegetable Starches Break Down
,
Fun with Hardware
,
“Cooking” with Cold: Liquid Nitrogen and Dry Ice

mold making,
Commercial Hardware and Techniques

vacuum packers,
Vacuum packers

vacuum sealers,
Chocolate

water heaters,
Sous Vide Hardware

(see also kitchen equipment)

BPA,
Water heaters

foodborne illnesses and,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Bacteria

industrial hardware and,
Stock, broth, and consommé

surface,
How to Prevent Foodborne Illness Caused by Bacteria
,
How to Prevent Foodborne Illness Caused by Parasites

dry heat methods,
Methods of Heat Transfer

wet heat methods,
Methods of Heat Transfer

characteristics of,
Have fun!

self-test,
Know your type

caramelization and,
356°F / 180°C: Sugar Begins to Caramelize Visibly

Chocolate Chip Cookies,
Baking Soda

Gingerbread Cookies,
Baking Soda

Meringue Cookies,
Meringues

Spice Cookies,
Reading Between the Lines

defined,
Time and Temperature: Cooking’s Primary Variables

for one person,
Cooking for One

for others,
Cooking for One

heat shields,
Convection

history of,
Reading Between the Lines

learning how to cook,
Tips for Newbies
,
Taste == Feedback
,
Reading Between the Lines

matching food properties with methods,
Heat Transfer and Doneness

most important variable in,
Cooked = Time * Temperature

reasons for,
Functional Fixedness

stages in,
Functional Fixedness
,
Have fun!

stirring food while,
Reading Between the Lines

tasting food during,
Tips for Newbies

conflict and,
Functional Fixedness

self-test,
Know your type

Wansink on,
Functional Fixedness

as food additive,
Playing with Chemicals

making gels,
Making gels: Starches

about,
How to Prevent Foodborne Illness Caused by Parasites

cutting boards and,
Cutting boards

food allergies and,
Cooking Around Allergies

freezing meats and,
Kitchen Equipment

aging animals and,
154°F / 68°C: Collagen (Type I) Denatures

defined,
154°F / 68°C: Collagen (Type I) Denatures

mechanical agitation and,
Gluten

allergies to,
Substitutions for Common Allergies

Almond Flan,
Seasonal Method

Beurre Noisette Ice Cream,
356°F / 180°C: Sugar Begins to Caramelize Visibly

carrageenan in,
Making gels: Carrageenan

Cocoa-Goldschläger Ice Cream,
Making dusts

fats in,
Whipped Cream

Gelled Milk with Iota and Kappa Carrageenan,
Making gels: Carrageenan

Quinn’s Crème Brûlée,
Blowtorches for crème brûlée

substitutions for allergies,
Substitutions for Common Allergies

S’mores Ice Cream,
Liquid Smoke: Distilled Smoke Vapor

Yogurt,
Umami (a.k.a. Savory)

30-Second Chocolate Cake,
Cream Whippers (a.k.a. “iSi Whippers”)

Almond Flan,
Seasonal Method

Apple Pie,
Making ice cream

Beurre Noisette Ice Cream,
356°F / 180°C: Sugar Begins to Caramelize Visibly

Black Cherry Compote,
Seasonal Method

Brownies in an Orange,
Fun with Hardware

Caramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize Visibly

Chocolate Almond Bars,
Chocolate

Chocolate Mousse,
Whipped Cream

Chocolate Panna Cotta,
Making gels: Agar

Cocoa-Goldschläger Ice Cream,
Making dusts

Crepes,
Unitaskers

French Meringue,
Meringues

Italian Meringue,
Meringues

Lemon Meringue Pie,
Making gels: Starches

Pear Sorbet,
Smell (Olfactory Sense)

Pie Dough,
Gluten

Poached Pears in Red Wine,
158°F / 70°C: Vegetable Starches Break Down

Quinn’s Crème Brûlée,
Blowtorches for crème brûlée

Scones,
Baking Powder

Strawberry or Raspberry Soufflé,
Egg Yolks

S’mores Ice Cream,
Liquid Smoke: Distilled Smoke Vapor

Tiramisu,
Whipped Cream

Zabaglione,
Egg Yolks

(see also cakes; cookies)

heat transfer and,
Heat Transfer and Doneness

temperatures required for,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

testing for,
Time and Temperature: Cooking’s Primary Variables