by Jeff Potter
nutrition and, A Few Words on Nutrition
transglutaminase, Gluten, Meat Glue: Transglutaminase
PTC (phenylthiocarbamide), Salty
PTFE, Pots and pans
PTKD (post-traumatic kitchen disorder), Knives
Pumpkin Cake, Baking Powder
pungent odor, Analytical Method
putrid odor, Analytical Method
Q
quenching (steel), Knives
Quinn’s Crème Brûlée, Blowtorches for crème brûlée
R
radiation (heat transfer), Methods of Heat Transfer, Convection
Ramsay, Gordon, Don’t be afraid to burn dinner!
Raper, Buck, Knives
Raspberry Soufflé, Egg Yolks
Ravioli Sauce, Adapt and Experiment Method
Raymond, Eric S., Think Like a Hacker
recipes
adapting, Regional/Traditional Method
as flawed method of writing, 356°F / 180°C: Sugar Begins to Caramelize Visibly
experimenting with, Smell (Olfactory Sense)
importance of understanding, Tips for Newbies
modifying, Avoid PEBKAC-type errors: RTFR!
on Twitter, Reading Between the Lines
picking, Don’t be afraid to burn dinner!
reading between the lines, Reading Between the Lines
reading thoroughly, Know your type, Reading Between the Lines
Ried on, Kitchen Pruning
recovery times (oven), Approaching the Kitchen
Regan, Gary, Extracts for drinks
regional/traditional method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Regional/Traditional Method
rennet, Acids and Bases
restaurant supply stores, Prepping Ingredients
RFC1392, Think Like a Hacker
Rice Congee, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
rice cookers, Mixers & co., Convection
Ried, Adam, Prepping Ingredients, Kitchen Pruning
ripening fruits, Kitchen Equipment
Roasted Potatoes with Garlic and Rosemary, Seasonal Method
roasting
Chicken, Broiled and Roasted, 310°F / 154°C: Maillard Reactions Become Noticeable
peppers, Wet brining
Roasted Potatoes with Garlic and Rosemary, Seasonal Method
Roca, Joan, Fish and other seafood
rolling pins, Gluten, Liquid Smoke: Distilled Smoke Vapor
rooster sauce (sriracha), Combinations of Tastes and Smells
Rosemary Mashed Potatoes, 158°F / 70°C: Vegetable Starches Break Down
rotovap (rotary evaporator), Stock, broth, and consommé
roundworm, Wet brining
RTFR, Know your type
Ruhlman, Michael, Whipped Cream
Rum, Butter-Infused, Alcohol
S
Saccharomyces carlsbergensis, Biological Leaveners
Saccharomyces cerevisiae, Biological Leaveners, Yeast in beverages
Saccharomyces pastorianus, Biological Leaveners
Sage Rush, Alcohol
salad dishes
Beet Salad, Seasonal Method
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Watermelon and Feta Cheese Salad, Combinations of Tastes and Smells
Sally Lunn, Regional/Traditional Method
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
salmonella
about, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites
count required, How to Prevent Foodborne Illness Caused by Parasites
cutting boards and, Cutting boards
die off temperatures, Pasteurized Eggs
in eggs, Pasteurized Eggs
rates of reproduction, Foodborne Illness and Staying Safe
salt concentrations and, Salt
time between ingestion and symptoms, How to Prevent Foodborne Illness Caused by Parasites
salt
as flavor enhancer, Cooking for Others
as food additive, Playing with Chemicals
desirability in taste, Taste (Gustatory Sense)
lethal dose, Dry brining
neutralizing bitterness, Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
osmosis and, Salt
salt curing, Dry brining
salt roasting, Traditional Cooking Chemicals, Wet brining
Salt-Roasted Fish, Wet brining
salty (taste)
about, Smell + Taste = Flavor, Bitter, Salty
adjusting seasonings, Adapt and Experiment Method
flavor combinations, Combinations of Tastes and Smells
supertasters and, Salty
Santoku knife, Kitchen Equipment
sarcoplasmic proteins, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
sauce béarnaise syndrome, Others
saucepans, Pots and pans
sauces (see )
White Wine and Cheese Sauce, Egg Yolks
sauté pans, Pots and pans, Kitchen Pruning
Sautéed Carrots, 310°F / 154°C: Maillard Reactions Become Noticeable
Sautéed Greens, 158°F / 70°C: Vegetable Starches Break Down
Savage, Adam, Cooking for Others
Savory French Meringues, Anti-Sugar: Lactisole
SC Johnson, Water heaters
scales, kitchen, Measuring cups and scales
scallops
Bacon-Wrapped Scallops, Meat Glue: Transglutaminase
Scallop Ceviche, Acids and Bases
Seared Scallops, 310°F / 154°C: Maillard Reactions Become Noticeable
Scones, Baking Powder
Scully, Eleanor and Terence, Regional/Traditional Method
seafood (see )
Seared Scallops, 310°F / 154°C: Maillard Reactions Become Noticeable
Seared Steak, Temperature gradients
Seared Tuna with Cumin and Salt, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
searing
Seared Mussels, Bitter
Seared Scallops, 310°F / 154°C: Maillard Reactions Become Noticeable
Seared Steak, Temperature gradients
Seared Tuna with Cumin and Salt, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
seasonal method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Seasonal Method
sedimentation, Yeast in beverages
Seitan, Gluten
Sennett, Richard, 356°F / 180°C: Sugar Begins to Caramelize Visibly
sensations, reasons for cooking, Functional Fixedness
serving bowls, food as, Sous Vide Cooking
sharpening knives, Knives
shear thinning, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
Short Ribs, Slow-Cooked, 154°F / 68°C: Collagen (Type I) Denatures
shrimp
Lemony Quinoa and Asparagus with Shrimp Scampi, Kitchen Pruning
Shrimp Roll-up, Liquid Smoke: Distilled Smoke Vapor
side dishes
Grilled Vegetables, 158°F / 70°C: Vegetable Starches Break Down
Mac ‘n Cheese, Adapt and Experiment Method
Rice Congee, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Rosemary Mashed Potatoes, 158°F / 70°C: Vegetable Starches Break Down
Sautéed Carrots, 310°F / 154°C: Maillard Reactions Become Noticeable
Skillet Fried Potatoes, 310°F / 154°C: Maillard Reactions Become Noticeable
sigma.com, Smell (Olfactory Sense)
silicone spatulas, Spoons & co.
Skillet Fried Potatoes, 310°F / 154°C: Maillard Reactions Become Noticeable
skillets, Pots and pans
slow cookers, Water heaters, Sous v
ide chicken breast
smell (olfactory sense), Choosing Your Inputs: Flavors and Ingredients
chemoreceptors and, Taste (Gustatory Sense)
Civille on, Smell (Olfactory Sense)
difference between taste and, Smell (Olfactory Sense)
flavor tests, Taste (Gustatory Sense)
physiology of smell and taste, Choosing Your Inputs: Flavors and Ingredients, Taste (Gustatory Sense)
smelling chemicals, Smell (Olfactory Sense)
temperature and, Smell (Olfactory Sense)
UPSIT test, Taste (Gustatory Sense)
Smith, Jacqueline Harrison, Reading Between the Lines
S’mores Ice Cream, Liquid Smoke: Distilled Smoke Vapor
sodium alginate, Making gels: Sodium alginate
sodium aluminum sulfate, Baking Powder
sodium bicarbonate (see )
sodium chloride (see )
sodium hydroxide (lye), Acids and Bases
soft gels, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
solvents, Alcohol
Sorbet, Pear, Smell (Olfactory Sense)
soups
Basic White Stock, Stock, broth, and consommé
Butternut Squash Soup, Seasonal Method
Butternut Squash, Apple, and Vadouvan Soup, Reading Between the Lines
Drip-Filtered Consommé, Stock, broth, and consommé
Garden Soup, Reading Between the Lines
Gazpacho, Seasonal Method
Lemon Lentil Soup, Reading Between the Lines
Sweet Corn and Miso Soup, 158°F / 70°C: Vegetable Starches Break Down
White Bean and Garlic Soup, Seasonal Method
Yam Leek Soup, Reading Between the Lines
sour (taste)
about, Smell + Taste = Flavor, Salty
adjusting seasonings, Adapt and Experiment Method
flavor combinations, Combinations of Tastes and Smells
supertasters and, Salty
sous vide cooking, Sous Vide Cooking
48-Hour Brisket, Beef and other red meats
about, Sous Vide Cooking
Baldwin on, Vacuum packers
Beef Steak Tips, Beef and other red meats
Brownies in an Orange, Sous Vide Cooking
chocolate, Chocolate
Chocolate Almond Bars, Chocolate
cooking in dishwasher, Sous Vide Hardware
fish and seafood, Vacuum packers, Fish and other seafood
flash pickling, Chocolate
food safety and, How to Prevent Foodborne Illness Caused by Bacteria, Foodborne Illness and Sous Vide Cooking, Vacuum packers
for eggs, Pasteurized Eggs
meats, Sous Vide Cooking, Vacuum packers, Chicken and other poultry
prepackaged foods, Fish and other seafood
slow cookers versus, Sous vide chicken breast
vacuum packers, Water heaters
vacuum sealers, Chocolate
vegetables, Vegetables
water heaters, Water heaters
Sous Vide Cuisine (Roca), Fish and other seafood
Southeast Asian cuisine, Regional/Traditional Method
soy allergies, Ingredients to avoid
Soy Ginger Marinade, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
soy lecithin, Playing with Chemicals
specific heat, Pots and pans
spherification technique, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Sodium alginate
Spice Cookies, Reading Between the Lines
spices
Butternut Squash, Apple, and Vadouvan Soup, Reading Between the Lines
experimenting with, Adapt and Experiment Method
flavor profile, Smell (Olfactory Sense)
identifying, Smell (Olfactory Sense)
organizing, Kitchen Organization
Seared Tuna with Cumin and Salt, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
seasonality, Seasonal Method
Soy Ginger Marinade, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
spider tool, Liquid Smoke: Distilled Smoke Vapor
spilanthol, Taste (Gustatory Sense)
splatter guards, Bar towels
spoons, Measuring cups and scales
spores, Foodborne Illness and Sous Vide Cooking
Squid Bruschetta, 154°F / 68°C: Collagen (Type I) Denatures
squid, cleaning, 158°F / 70°C: Vegetable Starches Break Down
sriracha (rooster sauce), Combinations of Tastes and Smells
stabilizers, as food additives, E Numbers: The Dewey Decimal System of Food Additives
stainless steel
IR thermometers and, Thermometers and timers
knives made of, Knives
mixing bowls, Thermometers and timers
thermal conductivity of, Pots and pans
stamped blades (knives), Kitchen Equipment
Staphylococcus, Salt
starches
breaking down in vegetables, 158°F / 70°C: Vegetable Starches Break Down
gluten and, Gluten
Lemon Meringue Pie, Making gels: Starches
levels in vegetables, 158°F / 70°C: Vegetable Starches Break Down
making gels, Making gels: Starches
steak tenderness, testing, Cooking for Others
Steak, Seared, Temperature gradients
steam
as mechanical leavener, Whipped Cream
heat transfer and, Convection
Popovers, Whipped Cream
Quick-Steamed Asparagus, 158°F / 70°C: Vegetable Starches Break Down
surface contamination and, How to Prevent Foodborne Illness Caused by Bacteria
steel (knives), Knives
sterilization, Foodborne Illness and Staying Safe, Foodborne Illness and Sous Vide Cooking
Stewart, Jon, How to Prevent Foodborne Illness Caused by Parasites
Stewart, Martha, Don’t be afraid to burn dinner!
stick blenders, Mixers & co.
stirring versus whisking, Meringues
stockpots, Pots and pans
stocks, Filtration
storage containers, Bar towels, 0(1) Retrieval
storage tips
cross-contamination and, Kitchen Equipment
for perishable foods, Kitchen Equipment
storage containers, Bar towels, 0(1) Retrieval
strainers, Bar towels, Kitchen Pruning
Strawberry Soufflé, Egg Yolks
stromal proteins, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
substance P, Umami (a.k.a. Savory)
sugar(s)
as food additives, Sugar
calibrating oven using, Approaching the Kitchen
Candied Orange Rind, Sugar
caramelization and, Reading Between the Lines, Calibrating Your Instruments, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, 356°F / 180°C: Sugar Begins to Caramelize Visibly
desirability in taste, Taste (Gustatory Sense)
Hot Marshmallows, "Melts" as it cools: Methylcellulose
Lime Marmalade, Sugar
Maillard reaction and, Time and Temperature: Cooking’s Primary Variables, 310°F / 154°C: Maillard Reactions Become Noticeable
medicinal properties, Sugar
melting point of, Calibrating Your Instruments
molecular bonding and, Alcohol
pectin and, 158°F / 70°C: Vegetable Starches Break Down
Sugar Swizzle Sticks, Sugar
yeast in beverages and, Yeast
supertasting, Salty, Combinations of Tastes and Smells
surface contamination, How to Prevent Foodborne Illness Caused by Bacteria, How to Prevent Foodborne Illness Caused by Parasites
sweet (taste)
about, Smell + Taste = Flavor, Salty
adjusting season
ings, Adapt and Experiment Method
flavor combinations, Combinations of Tastes and Smells
supertasters and, Salty
Sweet Corn and Miso Soup, 158°F / 70°C: Vegetable Starches Break Down
syneresis, Making gels: Starches
syrup experiment, Sugar
Syrup, Ginger, Sweet
Szechuan peppers, Taste (Gustatory Sense)
T
Talbot, Alex, 158°F / 70°C: Vegetable Starches Break Down, Commercial Hardware and Techniques
tamales, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
tamarind paste, Salty
tannic acid, Making gels: Agar
tapeworms, How to Prevent Foodborne Illness Caused by Parasites
tartaric acid, Baking Powder
Tassajara Bread Book (Brown), Yeast in breads