by Jeff Potter
White Wine and Cheese Sauce, Egg Yolks
Cheeseburger, How to Prevent Foodborne Illness Caused by Bacteria
chef card, Cooking Around Allergies
chef’s knife, Kitchen Equipment, Kitchen Pruning
chemical leaveners
about, Chemical Leaveners
baking powder, Chemical Leaveners, Baking Powder
baking soda, Cooking for Others, Kitchen Pruning, Chemical Leaveners
chemical reactions
acidity and, Reading Between the Lines, Cooking for Others, Pots and pans
as function of time/temperature, Cooked = Time * Temperature
food states and, Time and Temperature: Cooking’s Primary Variables
ingredients at room temperature, Cooking for Others
Maillard reaction, Time and Temperature: Cooking’s Primary Variables
protein denaturation, Time and Temperature: Cooking’s Primary Variables
temperatures of common, Cooked = Time * Temperature
chemical taxonomies, Analytical Method
chemicals in foods (see )
chemoreceptors, Taste (Gustatory Sense)
Chex Mix experiment, Functional Fixedness
Chez Panisse, Whipped Cream
Chicken, Broiled and Roasted, 310°F / 154°C: Maillard Reactions Become Noticeable
Child, Julia
appeal of, Don’t be afraid to burn dinner!
distaste for cilantro, Salty
fear of cooking and, Reading Between the Lines
kitchen organization and, Kitchen Organization
Mastering the Art of French Cooking, 310°F / 154°C: Maillard Reactions Become Noticeable
on whipping egg whites, Analytical Method
Chinese cuisine, Smell (Olfactory Sense), Regional/Traditional Method
chinois, Filtration
Chiquart, Maistre, Regional/Traditional Method
chirality, Smell (Olfactory Sense)
chocolate
30-Second Chocolate Cake, Cream Whippers (a.k.a. "iSi Whippers")
Caramelized White Chocolate, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Chocolate Almond Bars, Chocolate
Chocolate Chip Cookies, Baking Soda
Chocolate Ganache Frosting, Baking Soda
Chocolate Mousse, Whipped Cream, Cream Whippers (a.k.a. "iSi Whippers")
Chocolate Panna Cotta, Making gels: Agar
Chocolate Port Cake, Meringues
Cocoa-Goldschläger Ice Cream, Making dusts
Hot Chocolate, Avoid PEBKAC-type errors: RTFR!
Oaxacan Drinking Chocolate, Avoid PEBKAC-type errors: RTFR!
One-Bowl Chocolate Cake, Baking Soda
sous vide cooking, Chocolate
tempering, Chocolate
Chondrus crispus, Making gels: Carrageenan
Chu, Michael, Whipped Cream
Church, Austin, Playing with Chemicals
cimeter steak knife, Knives
citric acid, Acids and Bases
Civille, Gail Vance, Smell (Olfactory Sense)
cladded pots and pans, Pots and pans
Clarke, Jim, Smell (Olfactory Sense)
classification systems, Analytical Method
Clostridium botulinum, Foodborne Illness and Staying Safe, Salt
Clostridium perfringens, Vacuum packers
CNC printer, Commercial Hardware and Techniques
coagulation, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature, 154°F / 68°C: Collagen (Type I) Denatures
cochineal acid, Sugar
Codex Alimentarius Commission, E Numbers: The Dewey Decimal System of Food Additives
collagen
denaturing, Key Temperatures in Cooking, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature, 154°F / 68°C: Collagen (Type I) Denatures, Vacuum packers
experiment, 154°F / 68°C: Collagen (Type I) Denatures
slow cooker and, Sous vide chicken breast
colloids
about, Gluten, E Numbers: The Dewey Decimal System of Food Additives
chocolate as, Chocolate
continuous phase, E Numbers: The Dewey Decimal System of Food Additives
dispersed phase, E Numbers: The Dewey Decimal System of Food Additives
commercial and industrial tools, Commercial Hardware and Techniques
(see also )
Arnold on, Stock, broth, and consommé
blowtorches, Cooking with (a Lot of) Heat
cream whippers, Whipped Cream, Sous Vide Cooking, Cream Whippers (a.k.a. "iSi Whippers")
electrocution, Making ice cream
filtration, Sous Vide Cooking, Filtration
high-heat ovens, Sous Vide Cooking, 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, Water heaters
vacuum sealers, Chocolate
water heaters, Water heaters
competitive (cooking style), Functional Fixedness, Know your type
conduction (heat transfer), Methods of Heat Transfer, Sous Vide Cooking
confirmational bias, Functional Fixedness
Congee, Rice, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
consommé, Filtration, Stock, broth, and consommé
contaminants
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
convection (heat transfer), Convection
dry heat methods, Methods of Heat Transfer
wet heat methods, Methods of Heat Transfer
conventional foods, Seasonal Method
converting to metric, Taste == Feedback, Picking a Recipe
cook (cooking type)
characteristics of, Have fun!
self-test, Know your type
cook-chill cooking, Foodborne Illness and Sous Vide Cooking
cook-hold cooking, Foodborne Illness and Sous Vide Cooking
cookies
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
cooking foods
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
Cooking Issues blog, Commercial Hardware and Techniques, Stock, broth, and consommé
cooking styles
conflict and, Functional Fixedness
self-test, Know your type
Wansink on, Functional Fixedness
Cooking: A Quintessential Art (This), Sugar
Cook’s Illustrated, Prepping Ingredients, Kitchen Pruning
copper bowls, Analytical Method, Egg Whites
coq au vin, Seasonal Method
cornstarch
as food additive, Playing with Chemicals
making gels,
Making gels: Starches
corporate overlording, Seasonal Method
cosolvency, Smell (Olfactory Sense)
covalent bonds, Meat Glue: Transglutaminase
Crace, John, Modern Industrial Chemicals
The Craftsman (Sennett), 356°F / 180°C: Sugar Begins to Caramelize Visibly
cream of tartar, Baking Powder
cream whippers, Whipped Cream, Sous Vide Cooking, Cream Whippers (a.k.a. "iSi Whippers")
Crème Brûlée, Quinn’s, Blowtorches for crème brûlée
Crepes, Unitaskers
cross-contamination of foods
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
crosslinks
aging animals and, 154°F / 68°C: Collagen (Type I) Denatures
defined, 154°F / 68°C: Collagen (Type I) Denatures
mechanical agitation and, Gluten
CSA (community-supported agriculture), Seasonal Method
curculin, Combinations of Tastes and Smells
curry powder, Reading Between the Lines
cutting boards, Cutting boards
D
dairy products
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)
dal bhat, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
danger zone rule, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites, Foodborne Illness and Sous Vide Cooking
Dark & Stormy Cocktail, Yeast in beverages
de Botton, Alain, Don’t be afraid to burn dinner!
deep-fat frying, Convection
defrosting meat, Foodborne Illness and Staying Safe
Democritus, Smell + Taste = Flavor
denaturation (see )
descriptive taxonomies, Analytical Method
desserts, Meringues
(see also ; )
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, Sous Vide Cooking
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
dewar, defined, Dangers of liquid nitrogen
Dexter-Russell, Kitchen Equipment, Knives
dextrose, Yeast in breads
diacetyl, Smell (Olfactory Sense)
dietary restrictions, Cooking for One, Cooking Around Allergies
differential scanning calorimetry (DSC), Chocolate
dishwasher, cooking in, Sous Vide Hardware
distilling process, Stock, broth, and consommé
2,4-dithiapentane, Smell (Olfactory Sense)
divalent cation, Making gels: Sodium alginate
DNA fingerprints, How to Prevent Foodborne Illness Caused by Parasites
dolce de leche, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Domino Sugar, Anti-Sugar: Lactisole
doneness
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
dorso-lateral prefrontal cortex, Combinations of Tastes and Smells
Dravnieks, Andrew, Analytical Method
drinks (see )
Drip-Filtered Consommé, Stock, broth, and consommé
dry aging meats, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
dry brining, Traditional Cooking Chemicals, Dry brining
dry heat methods, Methods of Heat Transfer
dry ice, "cooking" with, Making ice cream
DSC (differential scanning calorimetry), Chocolate
Duck Confit, 154°F / 68°C: Collagen (Type I) Denatures
Duck Confit Sugo, Reading Between the Lines
Dufresne, Wylie, Modern Industrial Chemicals
Duncker, Karl, Functional Fixedness
Duncker’s Candle Problem, Functional Fixedness
DuPont, Salty
Dwight, John, Playing with Chemicals
E
E numbers classification, E Numbers: The Dewey Decimal System of Food Additives
E. coli, Cutting boards, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites
Early French Cookery (Scully), Regional/Traditional Method
Eat Tweet (Evans), Reading Between the Lines
eating habits
changing, Functional Fixedness
physiological reasons, A Few Words on Nutrition
Edman, Lenore, Making ice cream
egg whites
about, 144°F / 62°C: Eggs Begin to Set
as mechanical leaveners, Mechanical Leaveners
beating, Analytical Method, 144°F / 62°C: Eggs Begin to Set
copper bowls and, Analytical Method, Egg Whites
denaturing, Time and Temperature: Cooking’s Primary Variables
Maillard reactions and, 310°F / 154°C: Maillard Reactions Become Noticeable
meringues, Meringues
salt roasting and, Wet brining
egg yolks, Egg Yolks
eggs
30-Minute Scrambled Eggs, 144°F / 62°C: Eggs Begin to Set
60-Minute Slow-Cooked Egg, Pasteurized Eggs
allergies to, Ingredients to avoid
cooking, Cooking for Others, 144°F / 62°C: Eggs Begin to Set, Stock, broth, and consommé
cracking, Picking a Recipe
Foamed Scrambled Eggs, Cream Whippers (a.k.a. "iSi Whippers")
Hard-Cooked Eggs, 144°F / 62°C: Eggs Begin to Set
key temperatures for, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature, 144°F / 62°C: Eggs Begin to Set
Oven-Poached Eggs, The 30-Minute Scrambled Egg
pasteurizing, The 30-Minute Scrambled Egg
size considerations, Picking a Recipe
sous vide cooking, Sous Vide Cooking
substitutions for allergies, Substitutions for Common Allergies
eGullet.org blog, Commercial Hardware and Techniques
electric buttons, Taste (Gustatory Sense)
Electrocuted Hot Dog, Making ice cream
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br /> electrocution, Making ice cream
emulsion
chemistry of, Making Foams: Lecithin
defined, Egg Yolks
food additives and, E Numbers: The Dewey Decimal System of Food Additives, Colloids
from beer, Sugar
lecithin and, Playing with Chemicals, Making Foams: Lecithin
enantiomers, Smell (Olfactory Sense)
energy, thermal, A Few Words on Nutrition, Pots and pans
equipment (see )
esters, Smell (Olfactory Sense)
ethanol (see )
ethereal odor, Analytical Method