by Jeff Potter
convection, Methods of Heat Transfer, Combinations of heat
cooking methods plotted by, Combinations of heat
doneness and, Heat Transfer and Doneness
experimenting with sources, Combinations of heat
methods of, Methods of Heat Transfer
oil and water, Convection
radiation, Methods of Heat Transfer, Convection
sous vide cooking and, Sous Vide Cooking
temperature gradients, Heat Transfer and Doneness
time/temperature rule of thumb, Heat Transfer and Doneness
Hell’s Kitchen (TV show), Don’t be afraid to burn dinner!
hepatitis A, How to Prevent Foodborne Illness Caused by Parasites
herbs
experimenting with, Adapt and Experiment Method
Roasted Potatoes with Garlic and Rosemary, Seasonal Method
Rosemary Mashed Potatoes, 158°F / 70°C: Vegetable Starches Break Down
Sage Rush, Alcohol
seasonality, Seasonal Method
substituting, Smell (Olfactory Sense)
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
hexanal, Smell (Olfactory Sense)
hexyl acetate, Smell (Olfactory Sense)
high-heat ovens, Sous Vide Cooking, Blowtorches for crème brûlée
high-precision scales, Measuring cups and scales
history of food, Reading Between the Lines
homogenization process, Acids and Bases
hops, defined, Yeast
hot chocolate recipes
Hot Chocolate, Avoid PEBKAC-type errors: RTFR!
Oaxacan Drinking Chocolate, Avoid PEBKAC-type errors: RTFR!
Hot Dog, Electrocuted, Making ice cream
hot dogs, electrocuted, Making ice cream
hot spots (pots and pans), Pots and pans
Hourihan, Meg, Baking Soda
humidity
affecting cookie recipes, Cooking for Others
in ovens, Yeast in breads
Hummus, Reading Between the Lines
Hungarian Sauce, Adapt and Experiment Method
hydrocolloids, Gluten, Filtration
hydrocyanic acid, Playing with Chemicals
hydrolysis, 154°F / 68°C: Collagen (Type I) Denatures
hydrophobic proteins, 144°F / 62°C: Eggs Begin to Set, Mechanical Leaveners
hyposmia, Taste (Gustatory Sense)
I
ice cream
Beurre Noisette Ice Cream, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Cocoa-Goldschläger Ice Cream, Making dusts
S’mores Ice Cream, Liquid Smoke: Distilled Smoke Vapor
ice cream makers, Smell (Olfactory Sense)
Ideas in Food blog, Commercial Hardware and Techniques
Igoe, Tom, Think Like a Hacker
Ikeda, Kikunae, Smell + Taste = Flavor
immersion blenders, Mixers & co., Kitchen Pruning
Indian cuisine, Regional/Traditional Method
industrial chemicals, Modern Industrial Chemicals
industrial circulators, Water heaters
industrial suppliers, Smell (Olfactory Sense)
industrial tools (see )
ingredients, Choosing Your Inputs: Flavors and Ingredients
at room temperature, Cooking for Others
choosing, Choosing Your Inputs: Flavors and Ingredients, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
experimenting with, Adapt and Experiment Method
flavor and, Choosing Your Inputs: Flavors and Ingredients
isolating, Reading Between the Lines
methods of combining, Choosing Your Inputs: Flavors and Ingredients
organizing, Kitchen Organization
Potter’s kitchen tips, Breakfast
prepping, Calibrating Your Instruments
ratio of, Measuring cups and scales
related, Adapt and Experiment Method
sifting dry, Chemical Leaveners
using unfamiliar, Reading Between the Lines
weighing, Measuring cups and scales
innovative (cooking style), Functional Fixedness, Know your type
inputs to cooking, Choosing Your Inputs: Flavors and Ingredients
(see also ; )
environmentally sound, Seasonal Method
in cooking diagram, Functional Fixedness
instant yeast, Yeast in beverages
interfacial tension, Making Foams: Lecithin
intermolecular bonds, Alcohol
International Cooking Concepts, Filtration
iota carrageenan, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan
IR thermometers, Thermometers and timers
Iron Chef (TV show), Wet brining
isoamyl acetate, Smell (Olfactory Sense)
Italian cuisine, Regional/Traditional Method
Italian Meringue, Meringues
J
jacquarding meat, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Japanese cuisine, Regional/Traditional Method
Japanese-Style Marinade, Regional/Traditional Method
Jardin, Xeni, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Jell-O shots, Making gels: Agar
joules, Pots and pans
Journal of Agricultural and Food Chemistry, Sugar
The Journal of Food Science, Sugar
The Joy of Cooking, Tips for Newbies
The Joy of Mixology (Regan), Extracts for drinks
Jung, Carolyn, Wet brining
K
Kamozawa, Aki, 158°F / 70°C: Vegetable Starches Break Down, Commercial Hardware and Techniques
kappa carrageenan, Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate, Making gels: Carrageenan
Katayama, Lisa, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Keller, Thomas, Don’t be afraid to burn dinner!, Cooking for Others, Sous Vide Cooking
key temperatures in cooking, Key Temperatures in Cooking
104°F/40°C and 122°F/50°C, Key Temperatures in Cooking
140°F/60°C, Wet brining, Foodborne Illness and Sous Vide Cooking, Water heaters
144°F/62°C, 144°F / 62°C: Eggs Begin to Set
154°F/68°C, 154°F / 68°C: Collagen (Type I) Denatures
158°F/70°C, 158°F / 70°C: Vegetable Starches Break Down
310°F/154°C, 310°F / 154°C: Maillard Reactions Become Noticeable
356°F/180°C, 356°F / 180°C: Sugar Begins to Caramelize Visibly
about, Key Temperatures in Cooking
Kirshenbaum, Kent, Fun with Hardware
kitchen equipment, Prepping Ingredients
(see also )
about, Prepping Ingredients
bar towels, Bar towels
bare minimum, Kitchen Equipment
box graters, Mixers & co.
calibrating instruments, Approaching the Kitchen
cutting boards, Cutting boards
food processors, Mixers & co., Kitchen Pruning
garlic press, Unitaskers
giving as gifts, Giving Kitchen Tools As Gifts
immersion blenders, Mixers & co., Kitchen Pruning
kitchen scales, Measuring cups and scales
kitchen shears, Spoons & co.
knives, Kitchen Equipment, Kitchen Pruning
mandolins, Mixers & co.
measuring cups and spoons, Measuring cups and scales
mixers, Mixers & co., Kitchen Pruning
mixing bowls, Thermometers and timers
pepper grinders, Unitaskers
pots and pans, Cutting boards, Kitchen Pruning
purchasing, Prepping Ingredients
recommendations, Whipped Cream
rice cookers, Mixers & co.
Ried on, Kitchen Pruning
silicone spatulas, Spoons & co.
spoons
, Measuring cups and scales
standard, Bar towels
storage containers, Bar towels, 0(1) Retrieval
strainers, Bar towels, Kitchen Pruning
thermometers, Avoid PEBKAC-type errors: RTFR!, Spoons & co.
timers, Spoons & co., Time and Temperature: Cooking’s Primary Variables
tongs, Spoons & co.
usage decisions, Initializing the Kitchen
whisks, Spoons & co.
kitchen organization, Kitchen Organization
calibrating instruments, Approaching the Kitchen
cleanability considerations, Counter Layout
counter layout, Uniform Storage Containers
functional grouping, 0(1) Retrieval
importance of, 356°F / 180°C: Sugar Begins to Caramelize Visibly
kitchen equipment, Prepping Ingredients
kitchen pruning, Kitchen Pruning
prepping ingredients, Calibrating Your Instruments
retrieval and, Kitchen Organization
Ried on, Kitchen Pruning
storage containers, 0(1) Retrieval
kitchen scales, Measuring cups and scales
kitchen shears, Spoons & co.
kneading (mechanical agitation), Gluten, Mozzarella spheres
knives, Kitchen Equipment
"failure mode", Knives
alloyed steels, Knives
bacteria and, Knives
basic skills, Knives
forged blades, Kitchen Equipment
heat treatment, Knives
holding, Knives
Raper on, Knives
repurposing, Knives
sharpening, Knives
stamped blades, Kitchen Equipment
types of, Kitchen Equipment
Knuth, Donald, Tips for Newbies
Kurti, Nicholas, Sugar
L
lactic acid, Salty, Yeast in breads
lactisole, Combinations of Tastes and Smells, Anti-Sugar: Lactisole
Lahey, Jim, Yeast in breads
Laiskonis, Michael, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Latin American cuisine, Regional/Traditional Method
Le Creuset, Pots and pans
leaveners, Biological Leaveners
biological, Biological Leaveners
chemical, Kitchen Pruning, Chemical Leaveners
mechanical, Mechanical Leaveners
multiple, Egg Yolks
Lebovitz, David, Whipped Cream
lecithin, Playing with Chemicals, Making Foams: Lecithin
Lego ice cream maker, Smell (Olfactory Sense)
Lemon Lentil Soup, Reading Between the Lines
Lemon Meringue Pie, Making gels: Starches
Lemony Quinoa and Asparagus with Shrimp Scampi, Kitchen Pruning
Lersch, Martin, Gluten, Yeast in breads
Leucippus, Smell + Taste = Flavor
Lime Marmalade, Sugar
limonin, Sugar
lipase (enzyme), Acids and Bases
liquid nitrogen
"cooking" with, Fun with Hardware, "Cooking" with Cold: Liquid Nitrogen and Dry Ice
experimenting with, 158°F / 70°C: Vegetable Starches Break Down
parasites and, How to Prevent Foodborne Illness Caused by Parasites
liquid smoke, Liquid Smoke: Distilled Smoke Vapor
listeria, How to Prevent Foodborne Illness Caused by Parasites, Foodborne Illness and Sous Vide Cooking
Listeria monocytogenes, How to Prevent Foodborne Illness Caused by Bacteria
listeriosis, How to Prevent Foodborne Illness Caused by Bacteria
locus coeruleus, Taste == Feedback
lye (sodium hydroxide), Acids and Bases
lysine, Meat Glue: Transglutaminase
M
Mac ‘n Cheese, Adapt and Experiment Method
macronutrients, A Few Words on Nutrition
Maillard reaction
defined, Time and Temperature: Cooking’s Primary Variables
grilled meat and, Heat Transfer and Doneness
temperature for, Reading Between the Lines, Pots and pans, Cooked = Time * Temperature, 310°F / 154°C: Maillard Reactions Become Noticeable
Maillard, Louis Camille, 310°F / 154°C: Maillard Reactions Become Noticeable
main dishes
Bacon-Wrapped Scallops, Meat Glue: Transglutaminase
Beef Steak Tips, Beef and other red meats
Beef Stew, Unitaskers
Brisket, 48-Hour, 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
Crepes, Unitaskers
Duck Confit, 154°F / 68°C: Collagen (Type I) Denatures
Duck Confit Sugo, Reading Between the Lines
Grilled Fish with Bayou Sauce or Mustard Sauce, Adapt and Experiment Method
Hot Dog, Electrocuted, Making ice cream
Lemony Quinoa and Asparagus with Shrimp Scampi, Kitchen Pruning
Mac ‘n Cheese, Adapt and Experiment Method
Oven-Cooked Barbeque Ribs, Liquid Smoke: Distilled Smoke Vapor
Pork Chops Stuffed with Cheddar Cheese and Poblano Peppers, Wet brining
Salmon Poached in Olive Oil, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Salt-Roasted Fish, Wet brining
Scallop Ceviche, Acids and Bases
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
Seitan, Gluten
Shrimp Roll-up, Liquid Smoke: Distilled Smoke Vapor
Slow-Cooked Short Ribs, 154°F / 68°C: Collagen (Type I) Denatures
Squid Bruschetta, 154°F / 68°C: Collagen (Type I) Denatures
maltodextrin, "Melts" in your mouth: Maltodextrin
mandolins, Mixers & co.
maple lactone, Smell (Olfactory Sense)
marinades and sauces
Albufera Sauce, Adapt and Experiment Method
Aurora Sauce, Adapt and Experiment Method
Bayou Sauce, Adapt and Experiment Method
Béchamel Sauce, Adapt and Experiment Method
Bercy Sauce, Adapt and Experiment Method
Caramel Sauce, 356°F / 180°C: Sugar Begins to Caramelize Visibly
Gravy, Mozzarella spheres
Greek-Style Marinade, Regional/Traditional Method
Grilled Fish with Bayou Sauce or Mustard Sauce, Adapt and Experiment Method
Hungarian Sauce, Adapt and Experiment Method
Japanese-Style Marinade, Regional/Traditional Method
Mornay Sauce, Adapt and Experiment Method
mother sauces, Adapt and Experiment Method
Mustard Sauce, Adapt and Experiment Method
Poulette Sauce, Adapt and Experiment Method
Ravioli Sauce, Adapt and Experiment Method
Soy Ginger Marinade, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
Velouté Sauce, Adapt and Experiment Method
Venetian Sauce, Adapt and Experiment Method
marinating meats, 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
marmalade, Sugar
Mars, Forrest, Sr., Chocolate
Mars, Frank C., Chocolate
Marshmallows, "Melts" as it cools: Methylcellulose
Mastering the Art of French Cooking (Child), 310°F / 154°C: Maillard Reactions Become Noticeable
maturing flour, Gluten
McGee, Harold
On Food and Cooking, Tips for Newbies, Smell (Olfactory Sense), Gluten
on solving food mysteries, Analytical Method
on sous vide cooking, Vacuum packers
website, Stock, broth, and consommé
McMaster-Carr, Filtration, Cream Whippers (a.k.a. "iSi Whippers"), Making ice cream
McWilliams, Margaret, Pasteurized Eggs
measurements
accuracy in, Reading Between the Lines, Measuring cups and scales
converting to metric, Taste == Feedback, Picking a Recipe
error tolerances in, Gluten
for "to taste", Avoid PEBKAC-type errors: RTFR!
