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 (85 page)
Smell + Taste = Flavor
,
Sweet
,
Adapt and Experiment Method
,
Traditional Cooking Chemicals
adjusting seasonings,
Adapt and Experiment Methodtriggering taste for,
Traditional Cooking Chemicals
Seasonal Method
Taste (Gustatory Sense)
Seasonal Method
,
How to Prevent Foodborne Illness Caused by Bacteria
,
How to Prevent Foodborne Illness Caused by Bacteria
,
How to Prevent Foodborne Illness Caused by Parasites
,
Wet brining
,
Foodborne Illness and Sous Vide Cooking
Food Safety and Inspection Service,
How to Prevent Foodborne Illness Caused by Bacteria
,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cookingfood safety recommendations,
How to Prevent Foodborne Illness Caused by Parasiteson trichinosis,
Wet briningorganic versus conventional foods,
Seasonal Method
Combinations of Tastes and Smells
Vacuum packers
(see also sous vide cooking)
Reading Between the Lines
Alcohol
Pizza
Reading Between the Lines
,
Kitchen Equipment
,
Kitchen Pruning
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Seasonal Method
,
Foodborne Illness and Staying Safe
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
158°F / 70°C: Vegetable Starches Break Down
,
310°F / 154°C: Maillard Reactions Become Noticeable
,
310°F / 154°C: Maillard Reactions Become Noticeable
,
Vegetables
Asparagus, Quick-Steamed,
158°F / 70°C: Vegetable Starches Break DownBeet Salad,
Seasonal MethodButternut Squash Soup,
Seasonal MethodButternut Squash, Apple, and Vadouvan Soup,
Reading Between the Linesenvironmentally sound,
Seasonal Methodfood safety and,
Foodborne Illness and Staying SafeGazpacho,
Seasonal MethodGrilled Sweet Potato Fries,
158°F / 70°C: Vegetable Starches Break DownGrilled Vegetables,
158°F / 70°C: Vegetable Starches Break Downgrilling,
Seasonal Methodkey temperatures for cooking,
158°F / 70°C: Vegetable Starches Break DownLemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruningorganic versus conventional,
Seasonal Methodpeeling tomatoes,
Seasonal MethodRoasted Potatoes with Garlic and Rosemary,
Seasonal MethodRosemary Mashed Potatoes,
158°F / 70°C: Vegetable Starches Break DownSautéed Carrots,
310°F / 154°C: Maillard Reactions Become NoticeableSautéed Greens,
158°F / 70°C: Vegetable Starches Break DownSkillet Fried Potatoes,
310°F / 154°C: Maillard Reactions Become Noticeablesous vide cooking,
Vegetablesstarch levels in,
158°F / 70°C: Vegetable Starches Break Downstorage tips,
Kitchen EquipmentSweet Corn and Miso Soup,
158°F / 70°C: Vegetable Starches Break DownTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Gluten
Seitan,
Gluten
Adapt and Experiment Method
Adapt and Experiment Method
Acids and Bases
How to Prevent Foodborne Illness Caused by Parasites
as flavor enhancer,
Cooking for Othersbaking soda and,
Chemical Leavenerscleaning cutting boards,
Cutting boards
Mozzarella spheres
Gluten
Seasonal Method
Pots and pans
Spoons & co.
Yeast in breads
Functional Fixedness
Convection
,
Gluten
,
Wet brining
,
Alcohol
,
Alcohol
,
“Melts” in your mouth: Maltodextrin
,
Making Foams: Lecithin
,
Sous Vide Cooking
as polar bond,
Alcoholgluten formation and,
Glutenheat transfer rate,
Convectionmaltodextrin and,
“Melts” in your mouth: Maltodextrinmixing with oil,
Making Foams: Lecithinmolecular bonding and,
Alcoholsalt roasting and,
Wet briningsous vide cooking and,
Sous Vide Cooking
Sous Vide Hardware
Combinations of Tastes and Smells
Measuring cups and scales
Methods of Heat Transfer
Substitutions for Common Allergies
Knives
Cooking for Others
,
Whipped Cream
,
Whipped Cream
,
Fun with Hardware
,
Cream Whippers (a.k.a. “iSi Whippers”)
about,
Whipped Creammaking,
Cooking for Others
Seasonal Method
Egg Yolks
Seasonal Method
pairing with food,
Smell (Olfactory Sense)taste sensitivity and,
Combinations of Tastes and Smellsyeast and,
Biological Leaveners
Substitutions for Common Allergies
Spoons & co.
Seasonal Method
Chocolate
Reading Between the Lines
Biological Leaveners
,
Biological Leaveners
,
Yeast
,
Yeast in beverages
,
Yeast in beverages
,
Yeast in breads
about,
Biological Leavenerschecking,
Yeast in breadsin beverages,
Yeastin breads,
Yeast in beveragesstages in cooking,
Yeast in beverages
Yeast in breads
Baking Powder
Umami (a.k.a. Savory)
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied computer science and visual art at Brown University.
The cover, heading, and recipe font is ITC Officina; the body font is Myriad Pro; and the margin note font is Marydale.
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Brian Sawyer
Laurel Ruma
Copyright © 2010 Atof, Inc.
Cooking for Geeks
by Jeff Potter
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Illustrator:
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Printing History:
July 2010: First Edition.
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Cooking for Geeks
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2012-12-06T08:21:56-08:00
