by Jeff Potter
food additives and, Acids and Bases
pairing beverages with food, Smell (Olfactory Sense)
Acmella oleracea, Taste (Gustatory Sense)
actin
denaturing, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, Key Temperatures in Cooking, 154°F / 68°C: Collagen (Type I) Denatures
sous vide cooking and, Cooking with Sous Vide, Beef and other red meats
active dry yeast, Yeast in beverages
adapt and experiment method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Adapt and Experiment Method
adhesion promoter, Pots and pans
Adrià, Ferran
food additives and, Modern Industrial Chemicals
FoodPairing and, Analytical Method
molecular gastronomy and, Sugar
spherification technique, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
agar, Making gels: Agar
about, E Numbers: The Dewey Decimal System of Food Additives
Chocolate Panna Cotta, Making gels: Agar
Rum Screwdriver Gel, Making gels: Agar
air generation, Air: Baking’s Key Variable
biological leaveners, Biological Leaveners
chemical leaveners, Cooking for Others, Kitchen Pruning, Chemical Leaveners
gluten and, Air: Baking’s Key Variable
mechanical leaveners, Mechanical Leaveners
Albufera Sauce, Adapt and Experiment Method
albumin, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature, Fish and other seafood
alcohol
as food additive, Alcohol
Bacon-Infused Bourbon, Alcohol
beer, Smell (Olfactory Sense), Combinations of Tastes and Smells, Biological Leaveners
burning off during cooking, Alcohol
Butter-Infused Rum, Alcohol
Chocolate Port Cake, Meringues
Dark & Stormy Cocktail, Yeast in beverages
fat washing, Alcohol
Gin and Tonic, Stock, broth, and consommé
Jell-O shots, Making gels: Agar
Orange Bitters No. 5, Extracts for drinks
Poached Pears in Red Wine, 158°F / 70°C: Vegetable Starches Break Down
Rum Screwdriver Gel, Making gels: Agar
Vanilla Extract, Alcohol
White Wine and Cheese Sauce, Egg Yolks
wine, Smell (Olfactory Sense), Combinations of Tastes and Smells, Biological Leaveners
aldehydes, Smell (Olfactory Sense)
Alexander, Christopher, Uniform Storage Containers
alloyed steels, Knives
Almond Flan, Seasonal Method
aluminum, thermal conductivity of, Pots and pans
America’s Test Kitchen, Prepping Ingredients, Kitchen Pruning, Playing with Chemicals
amines, Smell (Olfactory Sense)
amino acids
Maillard reaction and, Time and Temperature: Cooking’s Primary Variables, 310°F / 154°C: Maillard Reactions Become Noticeable
nutrition and, A Few Words on Nutrition
protein denaturation and, Cooked = Time * Temperature
umami and, Smell + Taste = Flavor
Amoore, J. E., Analytical Method
amphotericity, Baking Soda
amylopectin, Making gels: Starches
amylose, Making gels: Starches
anabolism, A Few Words on Nutrition
analytical method (flavor combinations), Choosing Your Inputs: Flavors and Ingredients, Analytical Method
Anctil, Linda, Extracts for drinks, "Melts" as it cools: Methylcellulose, Commercial Hardware and Techniques
Angostura bitters, Extracts for drinks
anions, defined, Salt
Anisakis simplex, How to Prevent Foodborne Illness Caused by Parasites
anti-griddle, Making ice cream
appetizers
Green Olives, Acids and Bases
Hummus, Reading Between the Lines
Salmon Gravlax, Wet brining
Apple Pie, Making ice cream
Arnold, Dave, Chocolate, Filtration, Stock, broth, and consommé
The Art of Computer Programming (Knuth), Tips for Newbies
The Art of Simple Food (Waters), Seasonal Method
artificial flavorings, Smell (Olfactory Sense)
artificial odorants, Smell (Olfactory Sense), Analytical Method
Asparagus, Quick-Steamed, 158°F / 70°C: Vegetable Starches Break Down
aspartate (amino acid), Smell + Taste = Flavor
Atlas of Odor Character Profiles, Analytical Method
atoms, defined, Salt
Aurora Sauce, Adapt and Experiment Method
Ayurvedic practices, Others
B
Bacillus cereus
danger zone rule and, Foodborne Illness and Staying Safe
FAT TOM acronym and, Acids and Bases
survival temperature for, Foodborne Illness and Sous Vide Cooking
toxins produced by, How to Prevent Foodborne Illness Caused by Bacteria
Bacillus coagulans, How to Prevent Foodborne Illness Caused by Bacteria
Bacon-Infused Bourbon, Alcohol
Bacon-Wrapped Scallops, Meat Glue: Transglutaminase
bacteria
carbon knives and, Knives
categories of, How to Prevent Foodborne Illness Caused by Bacteria
danger zone rule, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Parasites
dishwashers and, Cutting boards
foodborne illness and, Foodborne Illness and Staying Safe
perishable food and, Kitchen Equipment
pH levels and, Acids and Bases
sour taste and, Salty
sous vide cooking and, Sous Vide Cooking, Foodborne Illness and Sous Vide Cooking
survival temperatures, Cooked = Time * Temperature, Foodborne Illness and Staying Safe, Foodborne Illness and Sous Vide Cooking
vinegar and, Cutting boards
yogurt and, Umami (a.k.a. Savory)
bain-marie, Umami (a.k.a. Savory)
baker (cooking type)
characteristics of, Have fun!
self-test, Know your type
baker’s yeast, Biological Leaveners, Yeast in breads
baking, Cooking for Others
(see also )
acidity of berries, Cooking for Others
biological leaveners, Biological Leaveners
chemical leaveners, Cooking for Others, Kitchen Pruning, Chemical Leaveners
convection method and, Convection, Combinations of heat
gluten and, Air: Baking’s Key Variable
heat shields, Convection
ingredients at room temperature, Cooking for Others
mechanical leaveners, Mechanical Leaveners
pastry chefs and, 356°F / 180°C: Sugar Begins to Caramelize Visibly, Whipped Cream
Pie Dough, Gluten
Potter’s kitchen tips, Breakfast
science fundamentals and, Reading Between the Lines
temperatures for reactions, Time and Temperature: Cooking’s Primary Variables
weighing ingredients, Measuring cups and scales
baking powder, Chemical Leaveners, Baking Powder
baking soda
about, Chemical Leaveners
acid neutralization of, Kitchen Pruning
acidity of berries and, Cooking for Others
as food additive, Playing with Chemicals
making baking powder from, Baking Powder
Baldwin, Douglas, Vacuum packers
Balzer, Harry, A Few Words on Nutrition
bar towels, Bar towels
Barbeque Ribs, Oven-Cooked, Liquid Smoke: Distilled Smoke Vapor
Barrett, Ann, Mozzarella spheres
Bartoshuk, Linda, Salty
Basic White Stock, Stock, broth, and consommé
Bayou Sauce, Adapt and Experiment
Method
bean dishes
White Bean and Garlic Soup, Seasonal Method
Béchamel Sauce, Adapt and Experiment Method
Beef Steak Tips, Beef and other red meats
Beef Stew, Unitaskers
beer
pairing with food, Smell (Olfactory Sense)
taste sensitivity and, Combinations of Tastes and Smells
yeast for, Biological Leaveners
Beet Salad, Seasonal Method
Belitz, H.-D., Seasonal Method, Sugar
Belyaeva, M. A., Heat Transfer and Doneness
benzaldehyde, Smell (Olfactory Sense)
Bercy Sauce, Adapt and Experiment Method
beurre monte, Sous Vide Cooking
Beurre Noisette Ice Cream, 356°F / 180°C: Sugar Begins to Caramelize Visibly
beverages
Dark & Stormy Cocktail, Yeast in beverages
extracts for, Extracts for drinks
Gin and Tonic, Stock, broth, and consommé
Ginger Lemon Soda, Yeast in beverages
Hot Chocolate, Avoid PEBKAC-type errors: RTFR!
Oaxacan Drinking Chocolate, Avoid PEBKAC-type errors: RTFR!
pairing with food, Smell (Olfactory Sense)
Sage Rush, Alcohol
Sugar Swizzle Sticks, Sugar
taste combinations, Combinations of Tastes and Smells
yeast in, Yeast
biological leaveners, Biological Leaveners
bitter (taste)
about, Smell + Taste = Flavor, Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
adjusting seasonings, Adapt and Experiment Method
caramelization and, Seasonal Method
flavor combinations, Combinations of Tastes and Smells
supertasters and, Salty
Bittman, Mark, Seasonal Method, Yeast in breads
Black Cherry Compote, Seasonal Method
blowtorches, Sous Vide Cooking, Cooking with (a Lot of) Heat
Blumenthal, Heston, Analytical Method, Modern Industrial Chemicals, Dangers of liquid nitrogen
boning knife, Knives
Boston Globe Magazine, Kitchen Pruning
botulism, Foodborne Illness and Staying Safe, Foodborne Illness and Sous Vide Cooking
Bourbon, Bacon-Infused, Alcohol
box graters, Mixers & co.
BPA (bisphenol A), Water heaters
bread knife, Knives
breads
Bread—No-Knead Method, Gluten
Bread—Traditional Method, Yeast in breads
Pizza Dough—No-Knead Method, Pizza
Pizza Dough—Yeast-Free Method, Baking Powder
Popovers, Whipped Cream
yeast in, Yeast in beverages
breakfast recipes
1-2-3 Crepes, Unitaskers
30-Minute Scrambled Eggs, 144°F / 62°C: Eggs Begin to Set
60-Minute Slow-Cooked Egg, Pasteurized Eggs
Buttermilk Pancakes, Baking Soda
Foamed Scrambled Eggs, Cream Whippers (a.k.a. "iSi Whippers")
Hard-Cooked Eggs, 144°F / 62°C: Eggs Begin to Set
Oven-Poached Eggs, The 30-Minute Scrambled Egg
Pancakes, Picking a Recipe
Scones, Baking Powder
Skillet Fried Potatoes, 310°F / 154°C: Maillard Reactions Become Noticeable
Yeast Waffles, Yeast in breads
breaking knife, Knives
Brisket, 48-Hour, Beef and other red meats
brittle gels, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan
bromelain, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
broths, Filtration
Brown Butter, Powdered, "Melts" in your mouth: Maltodextrin
Brown, Alton, Prepping Ingredients, 310°F / 154°C: Maillard Reactions Become Noticeable
Brown, Edward Espe, Yeast in breads
Brownies in an Orange, Sous Vide Cooking
browning reactions (see ; )
buffering, Baking Soda
bulk goods, storing, 0(1) Retrieval
butcher’s steel, Knives
Butter-Infused Rum, Alcohol
Buttermilk Pancakes, Baking Soda
Butternut Squash Soup, Seasonal Method
Butternut Squash, Apple, and Vadouvan Soup, Reading Between the Lines
C
caffeine, Salty
cake yeast, Yeast in beverages
cake-cutting algorithm, Meringues
cakes
cake-cutting algorithm, Meringues
Chocolate Ganache Frosting, Baking Soda
Chocolate Port Cake, Meringues
One-Bowl Chocolate Cake, Baking Soda
Pumpkin Cake, Baking Powder
Sally Lunn, Regional/Traditional Method
Calamari Couscous, 158°F / 70°C: Vegetable Starches Break Down
Calamari Crackling, 158°F / 70°C: Vegetable Starches Break Down
calcium
pectin and, 158°F / 70°C: Vegetable Starches Break Down
sodium alginate and, Making gels: Sodium alginate
caliciviruses, How to Prevent Foodborne Illness Caused by Bacteria
camphoric odor, Analytical Method
campylobacter, How to Prevent Foodborne Illness Caused by Parasites
Candied Orange Rind, Sugar
capsaicin
about, Taste (Gustatory Sense), Umami (a.k.a. Savory)
black pepper and, Combinations of Tastes and Smells
taming heat of, Adapt and Experiment Method
taste sensitivity and, Combinations of Tastes and Smells
Caramel Sauce, 356°F / 180°C: Sugar Begins to Caramelize Visibly
caramelization
about, Reading Between the Lines, Calibrating Your Instruments, Time and Temperature: Cooking’s Primary Variables, 356°F / 180°C: Sugar Begins to Caramelize Visibly
bitterness and, Seasonal Method
Caramelized White Chocolate, 356°F / 180°C: Sugar Begins to Caramelize Visibly
temperature for, Reading Between the Lines, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, 356°F / 180°C: Sugar Begins to Caramelize Visibly
with sugar cookies, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Caramelized White Chocolate, 356°F / 180°C: Sugar Begins to Caramelize Visibly
carbohydrates
cooking vegetables, 158°F / 70°C: Vegetable Starches Break Down
nutrition and, A Few Words on Nutrition
carbon knives, Knives
carbonation
taste buds and, Umami (a.k.a. Savory)
yeast in beverages, Yeast
Carême, Marie-Antonin, Adapt and Experiment Method
Caribbean cuisine, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
carminic acid, Sugar
carrageenan, E Numbers: The Dewey Decimal System of Food Additives, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan
Carrots, Sautéed, 310°F / 154°C: Maillard Reactions Become Noticeable
carryover and adaptation, Taste (Gustatory Sense)
carryover in cooking, Temperature gradients
carvone, Smell (Olfactory Sense)
cassoulet, Seasonal Method
cast iron pans
about, Pots and pans
as pizza stones, Yeast in breads, Pizza, High-heat ovens and pizza
chemical reactions in, Reading Between the Lines
evaluating, Kitchen Pruning
overheating, Pots and pans
pan searing and, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
thermal conductivity of, Pots and pans
washing, Pots and pans
catabolism, A Few Words on Nutrition
cations, Salt, Making gels: Sodium alginate
CDC (Centers for Disease Control and Prevention), Foodborne Illness and Staying
Safe
cellulose, 158°F / 70°C: Vegetable Starches Break Down
centrifuges, Stock, broth, and consommé
cheese
glutamate in, Umami (a.k.a. Savory)
making, Acids and Bases
Mozzarella Cheese, Acids and Bases
Mozzarella Spheres, Making gels: Sodium alginate
Ossau-Iraty, Seasonal Method
taste sensitivity and, Combinations of Tastes and Smells
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Watermelon and Feta Cheese Salad, Combinations of Tastes and Smells
