Cooking for Geeks: Real Science, Great Hacks, and Good Food
Page 62
for energy in food, A Few Words on Nutrition
pinch as, Bitter
measuring cups and spoons, Measuring cups and scales
meats
48-Hour Brisket, Beef and other red meats
bacteria and, Kitchen Equipment
Beef Steak Tips, Beef and other red meats
Cheeseburger, How to Prevent Foodborne Illness Caused by Bacteria
Chicken, Broiled and Roasted, 310°F / 154°C: Maillard Reactions Become Noticeable
collagen in, 154°F / 68°C: Collagen (Type I) Denatures
cutting boards and, Cutting boards
defrosting, Foodborne Illness and Staying Safe
dry aging, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Duck Confit, 154°F / 68°C: Collagen (Type I) Denatures
Duck Confit Sugo, Reading Between the Lines
environmentally sound, Seasonal Method
flavor considerations, Choosing Your Inputs: Flavors and Ingredients
food additives, Meat Glue: Transglutaminase
food safety and, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites
freezing, Kitchen Equipment
glutamate in, Umami (a.k.a. Savory)
Gravy, Mozzarella spheres
heat transfer and doneness, Heat Transfer and Doneness
heat transfer methods, Methods of Heat Transfer
Hot Dog, Electrocuted, Making ice cream
jacquarding, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
key temperatures in cooking, Key Temperatures in Cooking, 154°F / 68°C: Collagen (Type I) Denatures
marinating, Foodborne Illness and Staying Safe, 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
organic, Seasonal Method
Oven-Cooked Barbeque Ribs, Liquid Smoke: Distilled Smoke Vapor
Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers, Wet brining
protein denaturation, Time and Temperature: Cooking’s Primary Variables
Seared Steak, Temperature gradients
Slow-Cooked Short Ribs, 154°F / 68°C: Collagen (Type I) Denatures
sous vide cooking, Sous Vide Cooking, Vacuum packers, Chicken and other poultry
storage tips, Kitchen Equipment
surface contamination and, How to Prevent Foodborne Illness Caused by Bacteria
temperatures for doneness, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
tenderizing, Foodborne Illness and Staying Safe, 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
transglutaminase and, Meat Glue: Transglutaminase
mechanical agitation (kneading), Gluten, Mozzarella spheres
mechanical leaveners
about, Mechanical Leaveners
cream whippers, Whipped Cream
egg whites, Mechanical Leaveners
egg yolks, Egg Yolks
steam and, Whipped Cream
whipped cream, Whipped Cream
Mediterranean cuisine, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
medium tasters, Salty
Melegueta peppers, Taste (Gustatory Sense)
melting
food additives and, Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin
techniques to identify, Chocolate
menthol, Combinations of Tastes and Smells
menu planning, Cooking for One
meringues, Meringues
French Meringue, Meringues
Lemon Meringue Pie, Making gels: Starches
Meringue Cookies, Meringues
Savory French Meringues, Anti-Sugar: Lactisole
methodical (cooking style), Functional Fixedness, Know your type
methylcellulose, Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin
metmyoglobin, How to Prevent Foodborne Illness Caused by Bacteria
metric, converting to, Taste == Feedback, Picking a Recipe
Metro Cart, Counter Layout
milling flour, Gluten
mindful eating, Functional Fixedness
Mindless Eating (Wansink), Functional Fixedness
miracle berries, Combinations of Tastes and Smells
miraculin, Combinations of Tastes and Smells
mise en place technique, Calibrating Your Instruments, Thermometers and timers
Miso (Sweet Corn and) Soup, 158°F / 70°C: Vegetable Starches Break Down
mixers, Mixers & co., Kitchen Pruning
mixing bowls, Thermometers and timers
modernist cuisine
defined, Modern Industrial Chemicals
high-precision scales and, Measuring cups and scales
Myhrvold on, High-heat ovens and pizza
moisture
FAT TOM acronym, Foodborne Illness and Staying Safe, Acids and Bases, Anti-Sugar: Lactisole
heat conduction and, Gluten
mold making, Commercial Hardware and Techniques
molds, Foodborne Illness and Staying Safe, Yeast in breads
molecular conformation, Cooked = Time * Temperature
molecular gastronomy
defined, Modern Industrial Chemicals
high-precision scales and, Measuring cups and scales
Lersch on, Gluten
This on, Sugar
molecules, Salt, Alcohol
monocalcium phosphate, Baking Powder
monosodium glutamate (MSG), Sweet, Traditional Cooking Chemicals
Monterey Bay Aquarium, Seasonal Method
Mornay Sauce, Adapt and Experiment Method
mother sauces, Adapt and Experiment Method
Mousse, Chocolate, Whipped Cream, Cream Whippers (a.k.a. "iSi Whippers")
Mozzarella Cheese, Acids and Bases
Mozzarella Spheres, Making gels: Sodium alginate
MSG (monosodium glutamate), Sweet, Traditional Cooking Chemicals
Munroe, Randall, Taste == Feedback
musky odor, Analytical Method
Mussels, Seared, Bitter
Mustard Sauce, Adapt and Experiment Method
Myhrvold, Nathan, High-heat ovens and pizza
myofibrillar proteins, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
myoglobin, How to Prevent Foodborne Illness Caused by Bacteria, Key Temperatures in Cooking
myosin
denaturing, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, Key Temperatures in Cooking
sous vide cooking and, Cooking with Sous Vide, Beef and other red meats
N
neutralizing odors, cutting boards, Cutting boards
New Republic, Seasonal Method
New York Times, A Few Words on Nutrition, Analytical Method
nicotine, Salty
No-Knead Bread, Gluten
nonpolar bonds, Alcohol, Making Foams: Lecithin
nonstick pans, Pots and pans
nootkatone, Smell (Olfactory Sense)
NOP (National Organic Program), Seasonal Method
Norén, Nils, Commercial Hardware and Techniques
norovirus, How to Prevent Foodborne Illness Caused by Bacteria
NSRDEC, Mozzarella spheres
nut allergies, Ingredients to avoid
nutrition, general rules, A Few Words on Nutrition
nutritional gatekeepers, Functional Fixedness
O
Oaxacan Drinking Chocolate, Avoid PEBKAC-type errors: RTFR!
odorants
artificial, Smell (Olfactory Sense), Analytical Method
defined, Taste (Gustatory Sense)
oil
bacteria and, Foodborne Illness and Staying Safe
egg whites and, Egg Whites
heat transfer rate, Convection
maltodextrin and, "Melts" in your mouth: Maltodextrin
mixing with water, Making Foams: Lecithin
molecular bonding and, Alcohol
sous vide cooking and, Sous Vide Cooking
oleuropein, Acids and Bases
olfactory sense (see )
Olives, Green, Acids and Bases
The Omnivore’s Dilemma (Pollan), Seasonal Method
On Food and Cooking (McGee), Tips for Newbies, Smell (Olfactory Sense), Gluten
One-Bowl Chocolate Cake, Baking Soda
Orange Bitters No. 5, Extracts for drinks
orbitofrontal cortex, Combinations of Tastes and Smells
order of operations
cross-contamination and, Cutting boards
importance of, Avoid PEBKAC-type errors: RTFR!
in recipes, Picking a Recipe
organic foods, Seasonal Method
Oskay, Windell, Making ice cream
osmosis
salt and, Salt
sugar and, Sugar
Ossau-Iraty (cheese), Seasonal Method
oven overclocking, High-heat ovens and pizza
oven spring, Yeast in breads
Oven-Cooked Barbeque Ribs, Liquid Smoke: Distilled Smoke Vapor
ovens
calibrating using sugar, Approaching the Kitchen
high-heat, Sous Vide Cooking, Blowtorches for crème brûlée
improving recovery time, Approaching the Kitchen
regulating heat, Approaching the Kitchen
oxygen
bacterial growth and, Foodborne Illness and Staying Safe
FAT TOM acronym, Foodborne Illness and Staying Safe
liquid nitrogen and, Dangers of liquid nitrogen
yeast and, Yeast in beverages
oxymyoglobin, How to Prevent Foodborne Illness Caused by Bacteria
oyster knife, Knives
O’Reilly, Tim, Baking Powder
P
palate cleansers, Taste (Gustatory Sense)
pan searing (see )
Slow-Cooked Short Ribs, 154°F / 68°C: Collagen (Type I) Denatures
pancake recipes
Buttermilk Pancakes, Baking Soda
Pancakes, Picking a Recipe
pans, heating, Reading Between the Lines
papain (enzyme), 154°F / 68°C: Collagen (Type I) Denatures
par-baking pizza, Pizza
par-cooking, 310°F / 154°C: Maillard Reactions Become Noticeable
parasites
foodborne illnesses and, How to Prevent Foodborne Illness Caused by Parasites
freezing, How to Prevent Foodborne Illness Caused by Parasites, Sous Vide Cooking
pH levels and, Acids and Bases
trichinosis and, Wet brining
paring knife, Knives
Parkinson’s Law, Kitchen Pruning
parma torte, Regional/Traditional Method
pasteurization
defined, Foodborne Illness and Staying Safe
eggs and, The 30-Minute Scrambled Egg
food safety and, How to Prevent Foodborne Illness Caused by Bacteria
sous vide cooking and, Foodborne Illness and Sous Vide Cooking, Chicken and other poultry
surface contamination and, How to Prevent Foodborne Illness Caused by Bacteria
pastry chefs, 356°F / 180°C: Sugar Begins to Caramelize Visibly, Whipped Cream, Playing with Chemicals
A Pattern Language (Alexander), Uniform Storage Containers
peanut allergies, Ingredients to avoid
Pear Sorbet, Smell (Olfactory Sense)
PEBKAC-type errors, Know your type
pectin
improving mouth-feel, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
making, 158°F / 70°C: Vegetable Starches Break Down
making jam, Baking Powder
starchy vegetables and, 158°F / 70°C: Vegetable Starches Break Down
pepper grinders, Unitaskers
pepperminty odor, Analytical Method
perceptions, reasons for cooking, Functional Fixedness
Perfumer’s Compendium (Allured), Analytical Method
perishable foods, storage tips, Kitchen Equipment
PFOA, Pots and pans
pH scale
about, Baking Soda, Acids and Bases
food additives and, E Numbers: The Dewey Decimal System of Food Additives
sodium citrate and, Making gels: Sodium alginate
pickling, flash, Chocolate
Pie Dough, Gluten
pinch (as measurement), Bitter
piperine, Combinations of Tastes and Smells
pizza, Pizza
high-heat ovens and, Blowtorches for crème brûlée
Pizza Dough—No-Knead Method, Pizza
Pizza Dough—Yeast-Free Method, Baking Powder
pizza stones, Approaching the Kitchen, Yeast in breads, Pizza
plasmolysis, Salt, Sugar
plastic storage bags, Water heaters
Playing with Fire and Water blog, Commercial Hardware and Techniques
1-p-methene-8-thiol, Smell (Olfactory Sense)
Poached Pears in Red Wine, 158°F / 70°C: Vegetable Starches Break Down
poaching, Sous Vide Cooking
(see also )
Oven-Poached Eggs, The 30-Minute Scrambled Egg
Poached Pears in Red Wine, 158°F / 70°C: Vegetable Starches Break Down
Salmon Poached in Olive Oil, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
polar bonds, Alcohol, Making Foams: Lecithin
Pollan, Michael, A Few Words on Nutrition, Seasonal Method
polymer fume fever, Pots and pans
PolyScience, Making ice cream
popcorn lung, Smell (Olfactory Sense)
Popovers, Whipped Cream
poppy seed bagels, Cooking for Others
Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers, Wet brining
pork, trichinosis and, Wet brining
portion control, A Few Words on Nutrition
post-mortem proteolysis, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
potassium bicarbonate, Baking Soda
potatoes
Roasted Potatoes with Garlic and Rosemary, Seasonal Method
Rosemary Mashed Potatoes, 158°F / 70°C: Vegetable Starches Break Down
Skillet Fried Potatoes, 310°F / 154°C: Maillard Reactions Become Noticeable
pots and pans, Cutting boards
acidity in foods and, Reading Between the Lines, Pots and pans
buttering, Adapt and Experiment Method
cladded metals, Pots and pans
hanging up, Counter Layout
hot spots, Pots and pans
organizing, Kitchen Organization
splatter guards, Bar towels
thermal conductivity of, Pots and pans, Methods of Heat Transfer
types of, Cutting boards, Kitchen Pruning
Potter’s Corollary to Parkinson’s Law, Kitchen Pruning
Poulette Sauce, Adapt and Experiment Method
poultry (see )
Powdered Brown Butter, "Melts" in your mouth: Maltodextrin
Powell, Doug, How to Prevent Foodborne Illness Caused by Parasites
Pralus, George, Sous Vide Cooking
prepping ingredients, Calibrating Your Instruments, Thermometers and timers
preserving foods
Lime Marmalade, Sugar
Preserved Lemons, Wet brining
with salt, Traditional Cooking Chemicals, Dry brining, Wet brining
with sugar, Sugar
pressure cooking, Convection, 310°F / 154°C: Maillard Reactions Become Noticeable, Stock, broth, and consommé
probe thermometer, Avoid PEBKAC-type errors: RTFR!, Spoons & co.
processed foods, nutrition and, A Few Words on Nutrition
Project Gutenberg, Regional/Traditional Method
proofing, defin
ed, Yeast in breads
PROP (6-n-propylthiouracil), Salty, Combinations of Tastes and Smells
protein denaturation
as function of temperature/time, Time and Temperature: Cooking’s Primary Variables
defined, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature
in eggs, 144°F / 62°C: Eggs Begin to Set
sous vide cooking and, Beef and other red meats
temperature for, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, Key Temperatures in Cooking
proteins
about, Cooked = Time * Temperature
cooking with acids, Acids and Bases
homogenization process and, Acids and Bases
in meats, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
miracle berries, Combinations of Tastes and Smells