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

Page 58

by Jeff Potter


  food additives and, Acids and Bases

  pairing beverages with food, Smell (Olfactory Sense)

  Acmella oleracea, Taste (Gustatory Sense)

  actin

  denaturing, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, Key Temperatures in Cooking, 154°F / 68°C: Collagen (Type I) Denatures

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

  active dry yeast, Yeast in beverages

  adapt and experiment method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Adapt and Experiment Method

  adhesion promoter, Pots and pans

  Adrià, Ferran

  food additives and, Modern Industrial Chemicals

  FoodPairing and, Analytical Method

  molecular gastronomy and, Sugar

  spherification technique, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate

  agar, Making gels: Agar

  about, E Numbers: The Dewey Decimal System of Food Additives

  Chocolate Panna Cotta, Making gels: Agar

  Rum Screwdriver Gel, Making gels: Agar

  air generation, Air: Baking’s Key Variable

  biological leaveners, Biological Leaveners

  chemical leaveners, Cooking for Others, Kitchen Pruning, Chemical Leaveners

  gluten and, Air: Baking’s Key Variable

  mechanical leaveners, Mechanical Leaveners

  Albufera Sauce, Adapt and Experiment Method

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

  alcohol

  as food additive, Alcohol

  Bacon-Infused Bourbon, Alcohol

  beer, Smell (Olfactory Sense), Combinations of Tastes and Smells, Biological Leaveners

  burning off during cooking, Alcohol

  Butter-Infused Rum, Alcohol

  Chocolate Port Cake, Meringues

  Dark & Stormy Cocktail, Yeast in beverages

  fat washing, Alcohol

  Gin and Tonic, Stock, broth, and consommé

  Jell-O shots, Making gels: Agar

  Orange Bitters No. 5, Extracts for drinks

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

  Rum Screwdriver Gel, Making gels: Agar

  Vanilla Extract, Alcohol

  White Wine and Cheese Sauce, Egg Yolks

  wine, Smell (Olfactory Sense), Combinations of Tastes and Smells, Biological Leaveners

  aldehydes, Smell (Olfactory Sense)

  Alexander, Christopher, Uniform Storage Containers

  alloyed steels, Knives

  Almond Flan, Seasonal Method

  aluminum, thermal conductivity of, Pots and pans

  America’s Test Kitchen, Prepping Ingredients, Kitchen Pruning, Playing with Chemicals

  amines, Smell (Olfactory Sense)

  amino acids

  Maillard reaction and, Time and Temperature: Cooking’s Primary Variables, 310°F / 154°C: Maillard Reactions Become Noticeable

  nutrition and, A Few Words on Nutrition

  protein denaturation and, Cooked = Time * Temperature

  umami and, Smell + Taste = Flavor

  Amoore, J. E., Analytical Method

  amphotericity, Baking Soda

  amylopectin, Making gels: Starches

  amylose, Making gels: Starches

  anabolism, A Few Words on Nutrition

  analytical method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Analytical Method

  Anctil, Linda, Extracts for drinks, "Melts" as it cools: Methylcellulose, Commercial Hardware and Techniques

  Angostura bitters, Extracts for drinks

  anions, defined, Salt

  Anisakis simplex, How to Prevent Foodborne Illness Caused by Parasites

  anti-griddle, Making ice cream

  appetizers

  Green Olives, Acids and Bases

  Hummus, Reading Between the Lines

  Salmon Gravlax, Wet brining

  Apple Pie, Making ice cream

  Arnold, Dave, Chocolate, Filtration, Stock, broth, and consommé

  The Art of Computer Programming (Knuth), Tips for Newbies

  The Art of Simple Food (Waters), Seasonal Method

  artificial flavorings, Smell (Olfactory Sense)

  artificial odorants, Smell (Olfactory Sense), Analytical Method

  Asparagus, Quick-Steamed, 158°F / 70°C: Vegetable Starches Break Down

  aspartate (amino acid), Smell + Taste = Flavor

  Atlas of Odor Character Profiles, Analytical Method

  atoms, defined, Salt

  Aurora Sauce, Adapt and Experiment Method

  Ayurvedic practices, Others

  B

  Bacillus cereus

  danger zone rule and, Foodborne Illness and Staying Safe

  FAT TOM acronym and, Acids and Bases

  survival temperature for, Foodborne Illness and Sous Vide Cooking

  toxins produced by, How to Prevent Foodborne Illness Caused by Bacteria

  Bacillus coagulans, How to Prevent Foodborne Illness Caused by Bacteria

  Bacon-Infused Bourbon, Alcohol

  Bacon-Wrapped Scallops, Meat Glue: Transglutaminase

  bacteria

  carbon knives and, Knives

  categories of, How to Prevent Foodborne Illness Caused by Bacteria

  danger zone rule, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites

  dishwashers and, Cutting boards

  foodborne illness and, Foodborne Illness and Staying Safe

  perishable food and, Kitchen Equipment

  pH levels and, Acids and Bases

  sour taste and, Salty

  sous vide cooking and, Sous Vide Cooking, Foodborne Illness and Sous Vide Cooking

  survival temperatures, Cooked = Time * Temperature, Foodborne Illness and Staying Safe, Foodborne Illness and Sous Vide Cooking

  vinegar and, Cutting boards

  yogurt and, Umami (a.k.a. Savory)

  bain-marie, Umami (a.k.a. Savory)

  baker (cooking type)

  characteristics of, Have fun!

  self-test, Know your type

  baker’s yeast, Biological Leaveners, Yeast in breads

  baking, Cooking for Others

  (see also )

  acidity of berries, Cooking for Others

  biological leaveners, Biological Leaveners

  chemical leaveners, Cooking for Others, Kitchen Pruning, Chemical Leaveners

  convection method and, Convection, Combinations of heat

  gluten and, Air: Baking’s Key Variable

  heat shields, Convection

  ingredients at room temperature, Cooking for Others

  mechanical leaveners, Mechanical Leaveners

  pastry chefs and, 356°F / 180°C: Sugar Begins to Caramelize Visibly, Whipped Cream

  Pie Dough, Gluten

  Potter’s kitchen tips, Breakfast

  science fundamentals and, Reading Between the Lines

  temperatures for reactions, Time and Temperature: Cooking’s Primary Variables

  weighing ingredients, Measuring cups and scales

  baking powder, Chemical Leaveners, Baking Powder

  baking soda

  about, Chemical Leaveners

  acid neutralization of, Kitchen Pruning

  acidity of berries and, Cooking for Others

  as food additive, Playing with Chemicals

  making baking powder from, Baking Powder

  Baldwin, Douglas, Vacuum packers

  Balzer, Harry, A Few Words on Nutrition

  bar towels, Bar towels

  Barbeque Ribs, Oven-Cooked, Liquid Smoke: Distilled Smoke Vapor

  Barrett, Ann, Mozzarella spheres

  Bartoshuk, Linda, Salty

  Basic White Stock, Stock, broth, and consommé

  Bayou Sauce, Adapt and Experiment
Method

  bean dishes

  White Bean and Garlic Soup, Seasonal Method

  Béchamel Sauce, Adapt and Experiment Method

  Beef Steak Tips, Beef and other red meats

  Beef Stew, Unitaskers

  beer

  pairing with food, Smell (Olfactory Sense)

  taste sensitivity and, Combinations of Tastes and Smells

  yeast for, Biological Leaveners

  Beet Salad, Seasonal Method

  Belitz, H.-D., Seasonal Method, Sugar

  Belyaeva, M. A., Heat Transfer and Doneness

  benzaldehyde, Smell (Olfactory Sense)

  Bercy Sauce, Adapt and Experiment Method

  beurre monte, Sous Vide Cooking

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

  beverages

  Dark & Stormy Cocktail, Yeast in beverages

  extracts for, Extracts for drinks

  Gin and Tonic, Stock, broth, and consommé

  Ginger Lemon Soda, Yeast in beverages

  Hot Chocolate, Avoid PEBKAC-type errors: RTFR!

  Oaxacan Drinking Chocolate, Avoid PEBKAC-type errors: RTFR!

  pairing with food, Smell (Olfactory Sense)

  Sage Rush, Alcohol

  Sugar Swizzle Sticks, Sugar

  taste combinations, Combinations of Tastes and Smells

  yeast in, Yeast

  biological leaveners, Biological Leaveners

  bitter (taste)

  about, Smell + Taste = Flavor, Tastes: Bitter, Salty, Sour, Sweet, Umami, Others

  adjusting seasonings, Adapt and Experiment Method

  caramelization and, Seasonal Method

  flavor combinations, Combinations of Tastes and Smells

  supertasters and, Salty

  Bittman, Mark, Seasonal Method, Yeast in breads

  Black Cherry Compote, Seasonal Method

  blowtorches, Sous Vide Cooking, Cooking with (a Lot of) Heat

  Blumenthal, Heston, Analytical Method, Modern Industrial Chemicals, Dangers of liquid nitrogen

  boning knife, Knives

  Boston Globe Magazine, Kitchen Pruning

  botulism, Foodborne Illness and Staying Safe, Foodborne Illness and Sous Vide Cooking

  Bourbon, Bacon-Infused, Alcohol

  box graters, Mixers & co.

  BPA (bisphenol A), Water heaters

  bread knife, Knives

  breads

  Bread—No-Knead Method, Gluten

  Bread—Traditional Method, Yeast in breads

  Pizza Dough—No-Knead Method, Pizza

  Pizza Dough—Yeast-Free Method, Baking Powder

  Popovers, Whipped Cream

  yeast in, Yeast in beverages

  breakfast recipes

  1-2-3 Crepes, Unitaskers

  30-Minute Scrambled Eggs, 144°F / 62°C: Eggs Begin to Set

  60-Minute Slow-Cooked Egg, Pasteurized Eggs

  Buttermilk Pancakes, Baking Soda

  Foamed Scrambled Eggs, Cream Whippers (a.k.a. "iSi Whippers")

  Hard-Cooked Eggs, 144°F / 62°C: Eggs Begin to Set

  Oven-Poached Eggs, The 30-Minute Scrambled Egg

  Pancakes, Picking a Recipe

  Scones, Baking Powder

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

  Yeast Waffles, Yeast in breads

  breaking knife, Knives

  Brisket, 48-Hour, Beef and other red meats

  brittle gels, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan

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

  broths, Filtration

  Brown Butter, Powdered, "Melts" in your mouth: Maltodextrin

  Brown, Alton, Prepping Ingredients, 310°F / 154°C: Maillard Reactions Become Noticeable

  Brown, Edward Espe, Yeast in breads

  Brownies in an Orange, Sous Vide Cooking

  browning reactions (see ; )

  buffering, Baking Soda

  bulk goods, storing, 0(1) Retrieval

  butcher’s steel, Knives

  Butter-Infused Rum, Alcohol

  Buttermilk Pancakes, Baking Soda

  Butternut Squash Soup, Seasonal Method

  Butternut Squash, Apple, and Vadouvan Soup, Reading Between the Lines

  C

  caffeine, Salty

  cake yeast, Yeast in beverages

  cake-cutting algorithm, Meringues

  cakes

  cake-cutting algorithm, Meringues

  Chocolate Ganache Frosting, Baking Soda

  Chocolate Port Cake, Meringues

  One-Bowl Chocolate Cake, Baking Soda

  Pumpkin Cake, Baking Powder

  Sally Lunn, Regional/Traditional Method

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

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

  calcium

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

  sodium alginate and, Making gels: Sodium alginate

  caliciviruses, How to Prevent Foodborne Illness Caused by Bacteria

  camphoric odor, Analytical Method

  campylobacter, How to Prevent Foodborne Illness Caused by Parasites

  Candied Orange Rind, Sugar

  capsaicin

  about, Taste (Gustatory Sense), Umami (a.k.a. Savory)

  black pepper and, Combinations of Tastes and Smells

  taming heat of, Adapt and Experiment Method

  taste sensitivity and, Combinations of Tastes and Smells

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

  caramelization

  about, Reading Between the Lines, Calibrating Your Instruments, Time and Temperature: Cooking’s Primary Variables, 356°F / 180°C: Sugar Begins to Caramelize Visibly

  bitterness and, Seasonal Method

  Caramelized White Chocolate, 356°F / 180°C: Sugar Begins to Caramelize Visibly

  temperature for, Reading Between the Lines, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, 356°F / 180°C: Sugar Begins to Caramelize Visibly

  with sugar cookies, 356°F / 180°C: Sugar Begins to Caramelize Visibly

  Caramelized White Chocolate, 356°F / 180°C: Sugar Begins to Caramelize Visibly

  carbohydrates

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

  nutrition and, A Few Words on Nutrition

  carbon knives, Knives

  carbonation

  taste buds and, Umami (a.k.a. Savory)

  yeast in beverages, Yeast

  Carême, Marie-Antonin, Adapt and Experiment Method

  Caribbean cuisine, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge

  carminic acid, Sugar

  carrageenan, E Numbers: The Dewey Decimal System of Food Additives, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan

  Carrots, Sautéed, 310°F / 154°C: Maillard Reactions Become Noticeable

  carryover and adaptation, Taste (Gustatory Sense)

  carryover in cooking, Temperature gradients

  carvone, Smell (Olfactory Sense)

  cassoulet, Seasonal Method

  cast iron pans

  about, Pots and pans

  as pizza stones, Yeast in breads, Pizza, High-heat ovens and pizza

  chemical reactions in, Reading Between the Lines

  evaluating, Kitchen Pruning

  overheating, Pots and pans

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

  thermal conductivity of, Pots and pans

  washing, Pots and pans

  catabolism, A Few Words on Nutrition

  cations, Salt, Making gels: Sodium alginate

  CDC (Centers for Disease Control and Prevention), Foodborne Illness and Staying
Safe

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

  centrifuges, Stock, broth, and consommé

  cheese

  glutamate in, Umami (a.k.a. Savory)

  making, Acids and Bases

  Mozzarella Cheese, Acids and Bases

  Mozzarella Spheres, Making gels: Sodium alginate

  Ossau-Iraty, Seasonal Method

  taste sensitivity and, Combinations of Tastes and Smells

  Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge

  Watermelon and Feta Cheese Salad, Combinations of Tastes and Smells

 

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