Cooking for Geeks: Real Science, Great Hacks, and Good Food (82 page)

about,
Mechanical Leaveners

cream whippers,
Whipped Cream

egg whites,
Mechanical Leaveners

egg yolks,
Egg Yolks

steam and,
Whipped Cream

whipped cream,
Whipped Cream

food additives and,
Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin

techniques to identify,
Chocolate

French Meringue,
Meringues

Lemon Meringue Pie,
Making gels: Starches

Meringue Cookies,
Meringues

Savory French Meringues,
Anti-Sugar: Lactisole

defined,
Modern Industrial Chemicals

high-precision scales and,
Measuring cups and scales

Myhrvold on,
High-heat ovens and pizza

FAT TOM acronym,
Foodborne Illness and Staying Safe
,
Acids and Bases
,
Anti-Sugar: Lactisole

heat conduction and,
Gluten

defined,
Modern Industrial Chemicals

high-precision scales and,
Measuring cups and scales

Lersch on,
Gluten

This on,
Sugar

denaturing,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Key Temperatures in Cooking

sous vide cooking and,
Cooking with Sous Vide
,
Beef and other red meats

artificial,
Smell (Olfactory Sense)
,
Analytical Method

defined,
Taste (Gustatory Sense)

bacteria and,
Foodborne Illness and Staying Safe

egg whites and,
Egg Whites

heat transfer rate,
Convection

maltodextrin and,
“Melts” in your mouth: Maltodextrin

mixing with water,
Making Foams: Lecithin

molecular bonding and,
Alcohol

sous vide cooking and,
Sous Vide Cooking

cross-contamination and,
Cutting boards

importance of,
Avoid PEBKAC-type errors: RTFR!

in recipes,
Picking a Recipe

salt and,
Salt

sugar and,
Sugar

calibrating using sugar,
Approaching the Kitchen

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

improving recovery time,
Approaching the Kitchen

regulating heat,
Approaching the Kitchen

bacterial growth and,
Foodborne Illness and Staying Safe

FAT TOM acronym,
Foodborne Illness and Staying Safe

liquid nitrogen and,
Dangers of liquid nitrogen

yeast and,
Yeast in beverages

Slow-Cooked Short Ribs,
154°F / 68°C: Collagen (Type I) Denatures
(see searing)

Buttermilk Pancakes,
Baking Soda

Pancakes,
Picking a Recipe

foodborne illnesses and,
How to Prevent Foodborne Illness Caused by Parasites

freezing,
How to Prevent Foodborne Illness Caused by Parasites
,
Sous Vide Cooking

pH levels and,
Acids and Bases

trichinosis and,
Wet brining

defined,
Foodborne Illness and Staying Safe

eggs and,
The 30-Minute Scrambled Egg

food safety and,
How to Prevent Foodborne Illness Caused by Bacteria

sous vide cooking and,
Sous Vide Cooking
,
Foodborne Illness and Sous Vide Cooking
,
Chicken and other poultry

surface contamination and,
How to Prevent Foodborne Illness Caused by Bacteria

improving mouth-feel,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

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

making jam,
Baking Powder

starchy vegetables and,
158°F / 70°C: Vegetable Starches Break Down

about,
Baking Soda
,
Acids and Bases

food additives and,
E Numbers: The Dewey Decimal System of Food Additives

sodium citrate and,
Making gels: Sodium alginate

high-heat ovens and,
Blowtorches for crème brûlée

Pizza Dough — No-Knead Method,
Pizza

Pizza Dough — Yeast-Free Method,
Baking Powder

Oven-Poached Eggs,
The 30-Minute Scrambled Egg

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

Salmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature

(see also sous vide cooking)

Roasted Potatoes with Garlic and Rosemary,
Seasonal Method

Rosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break Down

Skillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeable

acidity in foods and,
Reading Between the Lines
,
Pots and pans

buttering,
Adapt and Experiment Method

cladded metals,
Pots and pans

hanging up,
Counter Layout

hot spots,
Pots and pans

organizing,
Kitchen Organization

splatter guards,
Bar towels

thermal conductivity of,
Pots and pans
,
Methods of Heat Transfer

types of,
Cutting boards
,
Kitchen Pruning

Lime Marmalade,
Sugar

Preserved Lemons,
Wet brining

with salt,
Traditional Cooking Chemicals
,
Dry brining
,
Wet brining

with sugar,
Sugar

as function of temperature/time,
Time and Temperature: Cooking’s Primary Variables

defined,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature

in eggs,
144°F / 62°C: Eggs Begin to Set

sous vide cooking and,
Beef and other red meats

temperature for,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Key Temperatures in Cooking

about,
Cooked = Time * Temperature

cooking with acids,
Acids and Bases

homogenization process and,
Acids and Bases

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

miracle berries,
Combinations of Tastes and Smells

nutrition and,
A Few Words on Nutrition

transglutaminase,
Gluten
,
Meat Glue: Transglutaminase