Cooking for Geeks by Potter, Jeff -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Copyright Page Contents Recipe Index List of Labs List of Interviews How to Contact Us

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Introduction 1 Hello, Kitchen!

How to Think Like a Geek Know Your Cooking Style How to Read a Recipe Fear in the Kitchen A Brief History of the Recipe Don’t Always Follow the Recipe A Place for Everything and Everything in Its Place A Dinner Party for One The Power of a Dinner Party The Basics of Kitchen Equipment

2 Taste, Smell, and Flavor

Taste + Smell = Flavor Taste, the Gustatory Sense Inspiration by Taste Combinations Smell, the Olfactory Sense What Is Flavor? Inspiration by Exploration Inspiration by Seasonality Computational Flavor Inspiration

3 Time and Temperature

Cooked = Time * Temperature 85°F / 30°C: Average Melting Point of Fats 104–122°F / 40–50°C: Fish and Meat Proteins Start to Denature 140°F / 60°C: The End of the Danger Zone 141°F / 61°C: Eggs Begin to Set 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 Quickly Caramelizes

4 Air and Water

Air, Hot Air, and the Power of Steam Water Chemistry and How It Affects Your Baking You Must Choose Your Flour, but Choose Wisely Error Tolerances in Baking Yeast Bacteria Baking Soda Baking Powder Egg Whites Egg Yolks Whipped Cream

5 Fun with Hardware

High-Pressure Situations A Few Low-Pressure Tricks Sous Vide Cooking: Low-Temperature Poaching Making Molds Wet Separations Chilling Out with Liquid Nitrogen and Dry Ice Cooking with a Lot of Heat

6 Playing with Chemicals

Food Additives Mixtures and Colloids Preservatives Flavorings Thickeners Gelling Agents Emulsifiers Enzymes

Postscript: How to Be a Smarter Geek Appendix: Cooking Around Allergies

Substitutions for Common Allergies

Index Acknowledgments About the Author