by Jeff Potter
ethylene gas, Kitchen Equipment
eucalyptol, Smell (Olfactory Sense)
Evans, Maureen, Reading Between the Lines
evaporation, Stock, broth, and consommé
experimentation
commercial hardware and techniques, Commercial Hardware and Techniques
Potter’s kitchen tips, Breakfast
sous vide cooking, Sous Vide Cooking
F
Fake, Caterina, Seasonal Method
Famous Old Receipts (Smith), Reading Between the Lines
Fancy Fast Food website, Functional Fixedness
farmers’ markets, Seasonal Method
FAT TOM acronym, Foodborne Illness and Staying Safe, Acids and Bases, Anti-Sugar: Lactisole
fat washing, Alcohol
fats
capsaicin and, Combinations of Tastes and Smells
desirability in taste, Taste (Gustatory Sense)
error tolerances in measuring, Gluten
gluten formation and, Gluten
in dairy products, Whipped Cream
in meats, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
nutrition and, A Few Words on Nutrition
Powdered Brown Butter, "Melts" in your mouth: Maltodextrin
FDA
2005 Food Code, Fish and other seafood
2009 Food Code, How to Prevent Foodborne Illness Caused by Bacteria
Bad Bug Book, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Bacteria, Foodborne Illness and Sous Vide Cooking
on curing fish, Salt
on handling fish, How to Prevent Foodborne Illness Caused by Parasites
organic versus conventional foods, Seasonal Method
testing programs, How to Prevent Foodborne Illness Caused by Bacteria
fear of failure, Taste == Feedback, Reading Between the Lines
fermentation, Yeast in beverages
Feta Cheese (and Watermelon) Salad, Combinations of Tastes and Smells
filberts, Taste (Gustatory Sense)
filtration, Sous Vide Cooking, Filtration
fish and seafood
Bacon-Wrapped Scallops, Meat Glue: Transglutaminase
bacteria and, Kitchen Equipment
Calamari Couscous, 158°F / 70°C: Vegetable Starches Break Down
Calamari Crackling, 158°F / 70°C: Vegetable Starches Break Down
cleaning squid, 158°F / 70°C: Vegetable Starches Break Down
collagen in, 154°F / 68°C: Collagen (Type I) Denatures
cooking with acids, Acids and Bases
curing, Dry brining
environmentally sound, Seasonal Method
flavor considerations, Choosing Your Inputs: Flavors and Ingredients
food safety and, How to Prevent Foodborne Illness Caused by Parasites
Grilled Fish with Bayou Sauce or Mustard Sauce, Adapt and Experiment Method
key temperatures in cooking, Key Temperatures in Cooking
Lemony Quinoa and Asparagus with Shrimp Scampi, Kitchen Pruning
osmosis and salt, Salt
Salmon Gravlax, Wet brining
Salmon Poached in Olive Oil, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
salt roasting, Wet brining
Salt-Roasted Fish, Wet brining
Scallop Ceviche, Acids and Bases
Seared Mussels, Bitter
Seared Scallops, 310°F / 154°C: Maillard Reactions Become Noticeable
Seared Tuna with Cumin and Salt, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Shrimp Roll-up, Liquid Smoke: Distilled Smoke Vapor
sous vide cooking, Foodborne Illness and Sous Vide Cooking, Vacuum packers, Fish and other seafood
Squid Bruschetta, 154°F / 68°C: Collagen (Type I) Denatures
storage tips, Kitchen Equipment
substitutions for allergies, Substitutions for Common Allergies
temperatures for doneness, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
fixed function, Functional Fixedness
flash pickling, Chocolate
flavor combinations, Choosing Your Inputs: Flavors and Ingredients
adapt and experiment method, Choosing Your Inputs: Flavors and Ingredients, Adapt and Experiment Method
analytical method, Choosing Your Inputs: Flavors and Ingredients, Analytical Method
balancing, Regional/Traditional Method
gauging compatibility, Smell (Olfactory Sense), Adapt and Experiment Method
identifying, Taste (Gustatory Sense)
physiology of smell and taste, Choosing Your Inputs: Flavors and Ingredients
regional/traditional method, Choosing Your Inputs: Flavors and Ingredients, Regional/Traditional Method
seasonal method, Choosing Your Inputs: Flavors and Ingredients, Seasonal Method
with basic tastes, Combinations of Tastes and Smells
flavor enhancers
artificial flavorants, Smell (Olfactory Sense)
Potter’s kitchen tips, Breakfast
salt as, Bitter
Savage on, Cooking for Others
flavor tripping, Combinations of Tastes and Smells
Flavornet, Analytical Method
flocculation, Yeast in beverages
floral odor, Analytical Method
flour, Gluten
(see also )
as food additive, Playing with Chemicals
as thickener, Making gels: Starches
gluten levels in, Avoid PEBKAC-type errors: RTFR!, Gluten
maturing process, Gluten
measuring, Measuring cups and scales
milling, Gluten
wheat allergies and, Wheat Allergies
Foamed Scrambled Eggs, Cream Whippers (a.k.a. "iSi Whippers")
foams
cakes relying on, Meringues
defined, Mechanical Leaveners
egg white, Egg Whites
food additives and, Making Foams: Lecithin
from beer, Sugar
Fruit Juice Foam, Making Foams: Lecithin
stabilizing, Making Foams: Lecithin
food additives, Playing with Chemicals
about, Playing with Chemicals
acids and bases, Acids and Bases
alcohol, Alcohol
anti-sugar, Anti-Sugar: Lactisole
buying, E Numbers: The Dewey Decimal System of Food Additives
colloids, Gluten, E Numbers: The Dewey Decimal System of Food Additives
E numbers classification, E Numbers: The Dewey Decimal System of Food Additives
flavor tripping, Combinations of Tastes and Smells
liquid smoke, Liquid Smoke: Distilled Smoke Vapor
making foams, Making Foams: Lecithin
making gels, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
making things melt, Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin
meat glue, Meat Glue: Transglutaminase
modern industrial chemicals, Modern Industrial Chemicals
salt, Cooking for Others, Taste (Gustatory Sense), Tastes: Bitter, Salty, Sour, Sweet, Umami, Others, Traditional Cooking Chemicals
sugar (see )
texture and, Mozzarella spheres
traditional cooking chemicals, Traditional Cooking Chemicals
transglutaminase, Gluten
food allergies, Cooking Around Allergies
cooking around, Cooking Around Allergies
cooking for others and, Cooking for One
substitutions for, Substitutions for Common Allergies
food calorie, A Few Words on Nutrition
Food Chemistry (Belitz), Seasonal Method, Sugar
food engineers, Mozzarella spheres
food mysteries, solving, Analytical Method
Food Network, Wet brining
food pornography, How to Prevent Foodborne I
llness Caused by Parasites
food preferences, Cooking for One
food processors, Mixers & co., Kitchen Pruning
food rheology, Mozzarella spheres
food safety
bacteria and, Foodborne Illness and Staying Safe
chilling large quantities quickly, Foodborne Illness and Staying Safe
danger zone rule, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites, Foodborne Illness and Sous Vide Cooking
experimenting and, Stock, broth, and consommé
foodborne illness and, Foodborne Illness and Staying Safe, Acids and Bases
parasites and, How to Prevent Foodborne Illness Caused by Parasites
plasmolysis and, Salt
Potter’s kitchen tips, Breakfast
risk/consequences equation, Foodborne Illness and Staying Safe
sous vide cooking and, How to Prevent Foodborne Illness Caused by Bacteria, Foodborne Illness and Sous Vide Cooking, Vacuum packers
food sensitivity, Cooking for One
foodborne illness (see )
FoodPairing, Analytical Method
Foods: Experimental Perspectives (McWilliams), Pasteurized Eggs
forged blades (knives), Kitchen Equipment
48-Hour Brisket, Beef and other red meats
Fox, Arthur, Salty
freezing
berries, Making ice cream
breads, Yeast in breads
dough, Baking Powder
meats, Kitchen Equipment
parasites and, How to Prevent Foodborne Illness Caused by Parasites, Sous Vide Cooking
French cuisine, Regional/Traditional Method
French Meringue, Meringues
French Meringues, Savory, Anti-Sugar: Lactisole
French Women Don’t Get Fat, Whipped Cream
Fresco, Louise, Seasonal Method
fructose, 356°F / 180°C: Sugar Begins to Caramelize Visibly, Yeast in breads
Fruit Juice Foam, Making Foams: Lecithin
fruits
Apple Pie, Making ice cream
artificial flavors and, Smell (Olfactory Sense)
Black Cherry Compote, Seasonal Method
Candied Orange Rind, Sugar
flavor considerations, Smell + Taste = Flavor
Fruit Juice Foam, Making Foams: Lecithin
Lime Marmalade, Sugar
organic versus conventional, Seasonal Method
Pear Sorbet, Smell (Olfactory Sense)
pectin in, 158°F / 70°C: Vegetable Starches Break Down
Poached Pears in Red Wine, 158°F / 70°C: Vegetable Starches Break Down
Preserved Lemons, Wet brining
ripening, Kitchen Equipment
seasonality, Seasonal Method
storage tips, Kitchen Equipment
Strawberry or Raspberry Soufflé, Egg Yolks
syrup experiment, Sugar
Watermelon and Feta Cheese Salad, Combinations of Tastes and Smells
frying pans, Pots and pans
functional fixedness, Functional Fixedness, Tips for Newbies
fungiform papillae, Salty
furaneol, Smell (Olfactory Sense)
fusion cooking, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
G
Gagnaire, Pierre, Sugar
Garcia Effect, Others
Garden Soup, Reading Between the Lines
garlic press, Unitaskers
gastrointestinal distress, Foodborne Illness and Staying Safe
Gazpacho, Seasonal Method
gelatin
collagen and, 154°F / 68°C: Collagen (Type I) Denatures
cooking vegetables and, 158°F / 70°C: Vegetable Starches Break Down
improving mouth-feel, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
melting point, 154°F / 68°C: Collagen (Type I) Denatures
gels, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
agar, E Numbers: The Dewey Decimal System of Food Additives, Making gels: Agar
carrageenan, E Numbers: The Dewey Decimal System of Food Additives, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan
classifying, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
gelatin and, 154°F / 68°C: Collagen (Type I) Denatures, 158°F / 70°C: Vegetable Starches Break Down, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
Gelled Milk with Iota and Kappa Carrageenan, Making gels: Carrageenan
Lemon Meringue Pie, Making gels: Starches
making, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
pectin and, 158°F / 70°C: Vegetable Starches Break Down, Baking Powder, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
sodium alginate, Making gels: Sodium alginate
starches, 158°F / 70°C: Vegetable Starches Break Down, Gluten, Making gels: Starches
genetically modified foods (GMO), Seasonal Method
GIGO (garbage in, garbage out), Choosing Your Inputs: Flavors and Ingredients
Gin and Tonic, Stock, broth, and consommé
Ginger Lemon Soda, Yeast in beverages
Ginger Syrup, Sweet
Gingerbread Cookies, Baking Soda
giving (cooking style), Functional Fixedness, Know your type
gliadin, Air: Baking’s Key Variable, Gluten
glutamate (amino acid), Smell + Taste = Flavor, Sweet, Umami (a.k.a. Savory)
glutamine, Gluten, Meat Glue: Transglutaminase
gluten
levels in flour, Avoid PEBKAC-type errors: RTFR!, Air: Baking’s Key Variable
wheat allergies and, Wheat Allergies
glutenin, Air: Baking’s Key Variable
glycogen, Key Temperatures in Cooking
GMO (genetically modified foods), Seasonal Method
Good Eats, Prepping Ingredients
Google Books, Regional/Traditional Method
gourds, cutting, Seasonal Method
Gourmet Magazine, Adapt and Experiment Method
le goût de terroir, Regional/Traditional Method
grains
gluten level of, Gluten
Lemony Quinoa and Asparagus with Shrimp Scampi, Kitchen Pruning
Rice Congee, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
gram calories, A Few Words on Nutrition
Gravy, Mozzarella spheres
Greek cuisine, Regional/Traditional Method
Greek-Style Marinade, Regional/Traditional Method
Green Olives, Acids and Bases
Grilled Fish with Bayou Sauce or Mustard Sauce, Adapt and Experiment Method
Grilled Sweet Potato Fries, 158°F / 70°C: Vegetable Starches Break Down
Grilled Vegetables, 158°F / 70°C: Vegetable Starches Break Down
grilling
Grilled Fish with Bayou Sauce or Mustard Sauce, Adapt and Experiment Method
Grilled Sweet Potato Fries, 158°F / 70°C: Vegetable Starches Break Down
Grilled Vegetables, 158°F / 70°C: Vegetable Starches Break Down
Maillard reaction and, Heat Transfer and Doneness
vegetables, Seasonal Method, 158°F / 70°C: Vegetable Starches Break Down
Grosch, W., Sugar
guar gum, E Numbers: The Dewey Decimal System of Food Additives
gustatory sense (see )
Gustavson, Carl, Others
H
HAACP, How to Prevent Foodborne Illness Caused by Bacteria
hacker thinking
defined, Think Like a Hacker
Duncker’s Candle Problem, Functional Fixedness
functional fixedness and, Functional Fixedness, Tips for Newbies
in kitchen, Think Like a Hacker
learning how to cook and, Tips for Newbies
mental restructuring, Functional Fixedness
hands
as kitchen tool, Unitaskers
as
thermometers, Thermometers and timers
hazelnuts, Taste (Gustatory Sense)
healthy (cooking style), Functional Fixedness, Know your type
heat gradient, Heat Transfer and Doneness
heat shields, Convection
heat transfer
carryover and, Temperature gradients
combinations of methods, Radiation
conduction, Methods of Heat Transfer