by Jeff Potter
Heat Transfer and Doneness
Temperature gradients
Carryover
Methods of Heat Transfer
Conduction
Convection
Radiation
Combinations of heat
Foodborne Illness and Staying Safe
How to Prevent Foodborne Illness Caused by Bacteria
How to Prevent Foodborne Illness Caused by Parasites
Key Temperatures in Cooking
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
Hard-Cooked Eggs, Shock and Awe Method
The 30-Minute Scrambled Egg
Oven-Poached Eggs
Pasteurized Eggs
The 60-Minute Slow-Cooked Egg
154°F / 68°C: Collagen (Type I) Denatures
158°F / 70°C: Vegetable Starches Break Down
310°F / 154°C: Maillard Reactions Become Noticeable
356°F / 180°C: Sugar Begins to Caramelize Visibly
5. Air: Baking’s Key Variable
Gluten
Biological Leaveners
Yeast
Yeast in beverages
Yeast in breads
Pizza
Chemical Leaveners
Baking Soda
Baking Powder
Mechanical Leaveners
Egg Whites
Meringues
Egg Yolks
Whipped Cream
6. Playing with Chemicals
Traditional Cooking Chemicals
Salt
Dry brining
Wet brining
Sugar
Acids and Bases
Alcohol
Extracts for drinks
Modern Industrial Chemicals
E Numbers: The Dewey Decimal System of Food Additives
Colloids
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
Making gels: Starches
Making gels: Carrageenan
Making gels: Agar
Making gels: Sodium alginate
Spherification in shapes
Mozzarella spheres
Making Things Melt in Weird Ways: Methylcellulose and Maltodextrin
"Melts" as it cools: Methylcellulose
"Melts" in your mouth: Maltodextrin
Making Foams: Lecithin
Anti-Sugar: Lactisole
Meat Glue: Transglutaminase
Liquid Smoke: Distilled Smoke Vapor
7. Fun with Hardware
Sous Vide Cooking
Foodborne Illness and Sous Vide Cooking
Sous Vide Hardware
Water heaters
Vacuum packers
Cooking with Sous Vide
Beef and other red meats
Fish and other seafood
Chicken and other poultry
Sous vide chicken breast
Vegetables
Enhancing texture
Chocolate
Commercial Hardware and Techniques
Filtration
Stock, broth, and consommé
Cream Whippers (a.k.a. "iSi Whippers")
"Cooking" with Cold: Liquid Nitrogen and Dry Ice
Dangers of liquid nitrogen
Making dusts
Making ice cream
Cooking with (a Lot of) Heat
Blowtorches for crème brûlée
High-heat ovens and pizza
A. Cooking Around Allergies
Substitutions for Common Allergies
Dairy Allergies
Ingredients to avoid
Foods commonly containing dairy
Substitutions
Egg Allergies
Ingredients to avoid
Foods commonly containing egg
Substitutions
Fish/Shellfish Allergies
Foods commonly containing fish or shellfish
Peanut Allergies
Ingredients to avoid
Foods commonly containing peanuts
Substitutions
Tree Nut Allergies
Ingredients to avoid
Foods commonly containing nuts
Substitutions
Soy Allergies
Ingredients to avoid
Foods commonly containing soy
Substitutions
Wheat Allergies
Ingredients to avoid
Foods commonly containing wheat
Substitutions
B. Afterword
C. About the Author
Index
Colophon