I'm Just Here for the Food (53 page)

Matecat, Patrick

Mayonnaise

fresh

McGee, Harold

Measuring ingredients

Meat:

bringing to room temperature before cooking

brining’s effects on

cooked vs. raw

organic

red vs. white

resting

Rhapsody for Red (Meat) for

safety concerns and

salting

for searing

transformation of collagen to gelatin in
see also
Beef; Lamb; Pork

Meatloaf

Turkey and Fig Breakfast

Meat thermometers

Mechanical friction

Melon:

honeydew, grilling

Salad, Hot

Menzel, Peter

Meringues

Metals

for cookware

for knives

microwave cooking and

reactivity of

Rockwell rating of

Metric conversion charts

Meuniëre
style

Microwave cooking

appropriate foods for

boiling in

browning and

hybrid cookers and

physics of

popcorn and

superheating and

vessels for

Microwave dishes:

Bourbon Apple Pear Sauce

Popcorn, Homemade Microwave

Tomato Sauce Rosie

Microwaves (waves)

Mignonette Sauce/Vinaigrette

Miller Thyme Trout

Mincing

Mineral water

Mint Chocolate Sauce

Mise en place

Misting systems

Mitts

Mixers, hand

Momentum

Monounsaturated fats

Montrachet, in Broiled Chicken Salad

“Mounting” a sauce

Mozzarella, in Get Breakfast

Mushrooms:

grilling

Portobello, Pan-Seared

Ramen Radiator

safety concerns and

Mustard greens

Mutton

N

Neese Country Sausage

Newspaper, draining fried foods on

No-Backyard Baby Back Ribs

Non-stick pans

for eggs

8-inch Teflon-coated fry pans

pan sauces and

possible Teflon hazards and

Noodles:

Ramen Radiator
see also
Pasta

Northeast Fisheries Science Center

Nutmeg

Nut oils

O

Oiling:

grill grates

roasts

Oil-on-paper method, for lighting grill

Oils

adding to pasta cooking water

fat saturations in (chart)

for sautés

spray bottles for

straining and reusing

Old Bay Seasoning

Oligosaccharides

Olive oil

Olive-Stuffed Pork Loin

Olney, Richard

Onion(s):

Red, Tomato Jam

sweating

Sweet, Custard

Orange Brine

Organic foods

Ovens:

building another oven inside

convection

earthen

home, roasting in

preheating

simmering in

thermal regulation in

Oven temperature equivalents

Oven thermometers

Oxo

Oxtails

Oysters, Mignonette Sauce for

P

A Pack of Wild Corn-Dogs

Page, Karen

Palm oil

Panati, Charles

Pan-frying

in braising and stewing

breading method for
see also
Frying

Panko

Pans.
See
Pots and pans

Pan sauces

deglazing and

fond and

Paper towels, draining fried foods on

Papin, Denis

Parmesan, Eggplant

Parsley

Pasta:

adding oil to cooking water for

boiling

Red Clam Sauce for

Swiss Chard with Garlic and Tomato

Tomato Sauce Rosie for

White Clam Sauce for

Pasteur, Louis

Peaches, grilling

Peach pits

Peanut oil

Pear Bourbon Apple Sauce

Pea Soup, Split

Penzys Spices

Peppercorns:

black, white, and green

storing and grinding

Peppers:

roasting
see also
Chiles

Peterson, James

pH scale

Physical reactions

Piccata, Chicken

Pickled:

Eggs

Ginger
(Gari)

Pilaf

Pineapples, grilling

Pine nuts, toasting

Pizza stones

Plates, steaming with

Plunkett, Roy

Poaching

chicken

defined

determining doneness in

Eggs, Poached (recipe)

liquid for

Master Profile for

Pollan, Michael

Polyunsaturated fats

Ponzu sauce

Popcorn

Homemade Microwave (recipe)

microwave cooking and

rub for

Sautéed

Popcorn poppers, hot-air, toasting whole spices or pine nuts in

Pork:

Baby Back Ribs, No-Backyard

blueprint (cuts)

brining

Chip Chop

A Dip for Mr. Dennis for

Loin, Olive-Stuffed

Orange Brine for

Posole

ribs, bastes and

safety concerns and

shoulder

skeleton of

spareribs

Portobello Mushrooms, Pan-Seared

Posole

Potato(es):

Baked, Perfect (recipe)

baking

chips, in Chip Chop

french fries

hash browns, in Get Breakfast

Red Flannel Hash

Savory Savoy Wraps

Strips, Quick-Dip

Potato starch

Potholders

Pot roast

“Pot Roast,” Lamb

Pots and pans

aluminum

broiling pans

casseroles

clad

copper

double boilers

Dutch ovens

for eggs

electric fryers

electric skillets

fond and

fry pans

lids for

metals for

non-stick

for pasta

reactivity and

sauciers

sauté pans

for searing

sources for

stainless steel

stock pots

substituting
see also
Cast-iron cookware

Poultry:

Orange Brine for

safety concerns and
see also
Chicken; Duck; Turkey

Powders, as flavoring agents

Preheating oven

Pressure cooking

cheap-chili cook-off and

target food for

Probe thermometers

Pumpkin Seed Brittle

R

Racks:

cooling

for fried foods

wooden chopsticks as

Radiant energy

in desert

Ramen Radiator

Rancidity:

of butter

of polyunsaturated fats

Ranges.
See
Cook tops

Raw food movement

Reactivity

substitutions and

Reading list, selected

Recipes

adapting

equipment in

ingredient lists in

mise en place
for

procedural text in

reading

“refrigerator roulette” party and

shortcomings of

thinking about vs. performing

times in

working with copies of

Red Clam Sauce

Red Flannel Hash

Red Onion Tomato Jam

“Refrigerator roulette” party

Refrigerators:

cooling leftovers before putting in

temperature control in

Research Chef’s Association

Resting meat

Rhapsody for Red (Meat)

Rib roast.
See
Standing rib roast

Ribs:

Baby Back, No-Backyard

bastes and

short

Short, Smoked and Braised

spareribs

Rice:

brown

Pilaf

Roasted dishes

Beet and Broccoli Slaw

Meatloaf

meats, Haste Makes Paste for

Pork Loin, Olive-Stuffed

Potato, Baked, Perfect

Standing Rib Roast, Dry-Aged

Tomatoes, Slow-Roast

Tomato Soup

Turkey

Turkey and Fig Breakfast Meatloaf

Roasting

appropriate foods for

baking vs.

chicken in terra-cotta pot

cooking times for

at different temperatures at different stages of cooking process

in grill

heat management in

making
jus
, sauce, or gravy and

Master Profile for

ovens for

resting after

shape of roast and

shortcomings of recipes for

Short Form guidelines for

thermal coasting and

Rock salt

Rockwell scale

Rolland, Jacques L.

Romaine, Grilled

Rombauer, Irma S.

RO (reverse osmosis) systems

Round

Roux

Rubs.
See
Spice rubs

Rumford, Count

Rumohr, Baron von

Rutabagas

S

Safety concerns

canned foods and

cooking and

cross contamination and

cutting boards and

eggs and

human contamination and

markets and

temperature and

thawing and

toxins and

Safflower oil

St. Ives Coffee Roasters

Salad dressings

as marinades

Mignonette Vinaigrette

Salads:

Beet, Roasted, and Broccoli Slaw

Chicken, Broiled

Egg, Mom’s

Marinated Vegetable

Melon, Hot

Salad spinners

“Salary,” origin of word

Salisbury, Cube Steak à la

Salmon:

The Cure for

Tres Amigos

Salmonella

Salt

beans and

boiling and

importance of

iodine and

spice rubs and

time to add

types of
see also
Brining

Sandwiches:

Bar-B-Fu

Egg Salad, Mom’s

origin of

tips for

Satay, Chicken (Chick On a Stick)

Saturated fats

Sauces

Bourbon Apple Pear

Chocolate Mint

Clam (Red)

Clam (White)

gravy

hollandaise

Hollandaise Takes a Holiday

Mignonette

pan

poaching and

ponzu

Spicy Lemon Dipping

Tomato, Rosie

traditional
see also
Condiments

Sauciers

Sauerkraut

Sausage(s)

A Pack of Wild Corn-Dogs

Savory Savoy Wraps

Sautéing

butter in

fats for

pans for

tips for

toss in

Sauté pans

Sautés

Artichoke and Feta Wontons

Bean and Garlic

Carrots and Zucchini with Garlic

and Ginger

Chicken in Garlic and Shallots

Melon Salad, Hot

Popcorn

Scampi V2.0

Swiss Chard with Garlic and Tomato

Tofu, Sweet-and-Sour

Trout, Miller Thyme

Sauté Wednesday

Savoy Wraps, Savory

Scales, digital

Scallops:

Fish Rub for

Tres Amigos

Scampi:

V1.0

V2.0

Schott, Ben

Science Daily

Scrambled Eggs

Seafood. See Fish and shellfish; Shrimp

Seared dishes

Bar-B-Fu

Chick On a Stick (Chicken Satay)

Duck, Cast-Iron

Portobello Mushrooms, Pan-Seared

Red Flannel Hash

Skirt Steak

Tuna Steak, Blackened

Searing

additional gear for

appropriate food for

in braising and stewing

browning and

cookware for

heat sources for

Master Profile for

as opening act for other cooking methods

pan sauces and

Short Form guidelines for

spice rubs and

trouble with

Sea salt, artisanal

Seasoning cast-iron pans

Seasonings:

measuring
see also
Herb(ed)(s); Salt; Spice rubs; Spices

Seawater

See’s Candy Shops, Inc.

Segner, Johann Andreas von

Self-clean mode

Seltzer

Separate-component technology (SCT)

Sesame oil

Shallots, Chicken in Garlic and

Shellfish.
See
Fish and shellfish;

Shrimp

Shiner Bock Ale

Shortening

vegetable

Short ribs

Smoked and Braised

Shrimp:

Batter Up

brine for (Shrimp Soak)

brining

Fish Rub for

Ramen Radiator

Scampi V1.0

Scampi V2.0

sizes of

Shun Knives

Side dishes:

Alabama Alchemy

Bean and Garlic Sauté

Beans, Dried, Experiment

Beet, Roasted, and Broccoli Slaw

Carrots and Zucchini with Garlic and Ginger

Cauliflower and Broccoli, Steamed

Eggplant Parmesan

Greens, A Quick Mess o’

Green Tomatoes, Fried

Marinated Vegetable Salad

Melon Salad, Hot

Onion Custard, Sweet

Pilaf

Potato, Baked, Perfect

Potato Strips, Quick-Dip

Red Flannel Hash

Romaine, Grilled

Tomatoes, Slow-Roast

Tropical Mash

Sierra Nevada Brewing Co.

Silpat

Simmered dishes

Alabama Alchemy

Dried Beans Experiment

Eggs, Scrambled

Pilaf

Simmering

in braising and stewing

defined

Master Profile for

in oven

Sirloin

Skewers:

Chick On a Stick (Chicken Satay)

threading

Skillets:

electric

12-inch cast-iron

Skirt steak