by Jeff Potter
taste (gustatory sense), Choosing Your Inputs: Flavors and Ingredients
adjusting seasonings, Adapt and Experiment Method
as feedback mechanism, Avoid PEBKAC-type errors: RTFR!
balancing, Taste (Gustatory Sense), Adapt and Experiment Method
bitter, Smell + Taste = Flavor, Tastes: Bitter, Salty, Sour, Sweet, Umami, Others, Combinations of Tastes and Smells
carryover and adaptation, Taste (Gustatory Sense)
Civille on, Smell (Olfactory Sense)
combining tastes, Combinations of Tastes and Smells
difference between smell and, Smell (Olfactory Sense)
factors affecting, Salty
flavor tests, Taste (Gustatory Sense)
lingering, Taste (Gustatory Sense)
pairing beverages with food, Smell (Olfactory Sense)
physiology of smell and taste, Choosing Your Inputs: Flavors and Ingredients, Smell (Olfactory Sense)
salty, Smell + Taste = Flavor, Bitter, Salty, Combinations of Tastes and Smells
secondary sensations, Umami (a.k.a. Savory)
sour, Smell + Taste = Flavor, Salty, Combinations of Tastes and Smells
supertasting and, Salty
sweet, Smell + Taste = Flavor, Salty, Combinations of Tastes and Smells
taste aversions, Others
taste sensitivity, Combinations of Tastes and Smells
tasting during cooking, Tips for Newbies
temperature and, Smell (Olfactory Sense), Salty
umami, Smell + Taste = Flavor, Sweet
taste aversions, Others
taste buds
anti-sugar additive and, Anti-Sugar: Lactisole
carbonation and, Umami (a.k.a. Savory)
supertasting and, Salty
taste sensitivity, Combinations of Tastes and Smells
taste sensitivity, Combinations of Tastes and Smells
taxonomies, chemical, Analytical Method
TED conference, Don’t be afraid to burn dinner!, Seasonal Method
Teflon, Pots and pans
temperature controllers, Water heaters
temperature gradients, Heat Transfer and Doneness
temperature(s), Key Temperatures in Cooking
(see also )
cooking at extreme, Fun with Hardware
FAT TOM acronym, Foodborne Illness and Staying Safe
food additives and, E Numbers: The Dewey Decimal System of Food Additives
for baking reactions, Time and Temperature: Cooking’s Primary Variables
for caramelization, Reading Between the Lines, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, 356°F / 180°C: Sugar Begins to Caramelize Visibly
for Maillard reaction, Reading Between the Lines, Pots and pans, Cooked = Time * Temperature, 310°F / 154°C: Maillard Reactions Become Noticeable
for protein denaturation, Time and Temperature: Cooking’s Primary Variables, Cooked = Time * Temperature, Key Temperatures in Cooking
of common reactions, Cooked = Time * Temperature
Potter’s kitchen tips, Breakfast
smell and, Smell (Olfactory Sense)
sous vide cooking and, Foodborne Illness and Sous Vide Cooking
taste and, Smell (Olfactory Sense), Salty, Combinations of Tastes and Smells
wet heat methods, Convection
tempering chocolate, Chocolate
testing
for doneness, Time and Temperature: Cooking’s Primary Variables
homemade pectin, 158°F / 70°C: Vegetable Starches Break Down
positive for drugs, Cooking for Others
Savage on, Cooking for Others
steak tenderness, Cooking for Others
Texas A&M University, Foodborne Illness and Staying Safe
texture, food, Mozzarella spheres, Foodborne Illness and Sous Vide Cooking
Thai cooking, Others
thermal conductivity of metals, Pots and pans, Methods of Heat Transfer
thermal hydrolysis, 154°F / 68°C: Collagen (Type I) Denatures
thermal radiation, Approaching the Kitchen, Thermometers and timers
thermal response time, Pots and pans
thermocouples, Water heaters
thermometers, Spoons & co.
thickeners
about, E Numbers: The Dewey Decimal System of Food Additives
maltodextrin as, "Melts" in your mouth: Maltodextrin
transglutaminase as, Meat Glue: Transglutaminase
30-Second Chocolate Cake, Cream Whippers (a.k.a. "iSi Whippers")
This, Hervé, Sugar
3D printing, Commercial Hardware and Techniques
time (FAT TOM acronym), Foodborne Illness and Staying Safe
time and temperature, Time and Temperature: Cooking’s Primary Variables
(see also )
about, Cooked = Time * Temperature
as key variables in cooking, Fun with Hardware
duck confit and, 154°F / 68°C: Collagen (Type I) Denatures
Potter’s kitchen tips, Breakfast
sous vide cooking and, Sous Vide Cooking
Wiechmann on, Seasonal Method
timers, Spoons & co., Time and Temperature: Cooking’s Primary Variables
Tiramisu, Whipped Cream
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
tomatoes
peeling, Seasonal Method
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
tongs, Spoons & co.
Top Chef (TV show), Modern Industrial Chemicals
toxins, Foodborne Illness and Staying Safe, How to Prevent Foodborne Illness Caused by Bacteria, Foodborne Illness and Sous Vide Cooking
transglutaminase, Gluten, Meat Glue: Transglutaminase
tree nut allergies, Ingredients to avoid
trichinosis, Wet brining
trichomonas, How to Prevent Foodborne Illness Caused by Parasites
trigeminal nerve, Combinations of Tastes and Smells
Twitter recipes, Reading Between the Lines
U
umami (taste)
about, Smell + Taste = Flavor, Sweet
adjusting seasonings, Adapt and Experiment Method
triggering taste for, Traditional Cooking Chemicals
unit of measurement (see )
United Nations, Seasonal Method
UPSIT test, Taste (Gustatory Sense)
USDA
Food Safety and Inspection Service, How to Prevent Foodborne Illness Caused by Bacteria, Foodborne Illness and Sous Vide Cooking
food safety recommendations, How to Prevent Foodborne Illness Caused by Parasites
on trichinosis, Wet brining
organic versus conventional foods, Seasonal Method
Utermohlen, Virginia, Combinations of Tastes and Smells
V
vacuum packers, Water heaters
(see also )
vacuum sealers, Water heaters, Chocolate
vadouvan, Reading Between the Lines
Vanilla Extract, Alcohol
vanillin, as food additive, Smell (Olfactory Sense), Playing with Chemicals
Varasano, Jeff, Pizza
vegetables
Asparagus, Quick-Steamed, 158°F / 70°C: Vegetable Starches Break Down
Beet Salad, Seasonal Method
Butternut Squash Soup, Seasonal Method
Butternut Squash, Apple, and Vadouvan Soup, Reading Between the Lines
environmentally sound, Seasonal Method
food safety and, Foodborne Illness and Staying Safe
Gazpacho, Seasonal Method
Grilled Sweet Potato Fries, 158°F / 70°C: Vegetable Starches Break Down
Grilled Vegetables, 158°F / 70°C: Vegetable Starches Break Down
grilling, Seasonal Method
key temperatures for cooking, 158°F / 70°C: Vegetable Starches Break Down
Lemony Quinoa and
Asparagus with Shrimp Scampi, Kitchen Pruning
organic versus conventional, Seasonal Method
peeling tomatoes, Seasonal Method
Roasted Potatoes with Garlic and Rosemary, Seasonal Method
Rosemary Mashed Potatoes, 158°F / 70°C: Vegetable Starches Break Down
Sautéed Carrots, 310°F / 154°C: Maillard Reactions Become Noticeable
Sautéed Greens, 158°F / 70°C: Vegetable Starches Break Down
seasonality, Seasonal Method
Skillet Fried Potatoes, 310°F / 154°C: Maillard Reactions Become Noticeable
sous vide cooking, Vegetables
starch levels in, 158°F / 70°C: Vegetable Starches Break Down
storage tips, Kitchen Equipment
Sweet Corn and Miso Soup, 158°F / 70°C: Vegetable Starches Break Down
Tomato Basil Mozzarella Salad, Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
vegetarian main dishes
Seitan, Gluten
Velouté Sauce, Adapt and Experiment Method
Venetian Sauce, Adapt and Experiment Method
Vibrio cholerae, Acids and Bases
Vibrio vulnificus, How to Prevent Foodborne Illness Caused by Parasites
vinegar
as flavor enhancer, Cooking for Others
baking soda and, Chemical Leaveners
cleaning cutting boards, Cutting boards
viruses, Foodborne Illness and Staying Safe
viscosity of liquids, Mozzarella spheres
vital wheat gluten, Gluten
Vitamin A, Seasonal Method
Vollrath, Pots and pans
volume versus weight, Spoons & co.
W
Waffles, Yeast, Yeast in breads
Walshin, Lydia, Know your type, Reading Between the Lines
Wansink, Brian, Functional Fixedness
water
as polar bond, Alcohol
gluten formation and, Gluten
heat transfer rate, Convection
maltodextrin and, "Melts" in your mouth: Maltodextrin
mixing with oil, Making Foams: Lecithin
molecular bonding and, Alcohol
salt roasting and, Wet brining
sous vide cooking and, Sous Vide Cooking
water baths (see )
water heaters, Water heaters
Watermelon and Feta Cheese Salad, Combinations of Tastes and Smells
Waters, Alice, Seasonal Method, Whipped Cream
weighing ingredients, Measuring cups and scales
wet brining, Traditional Cooking Chemicals, Dry brining
wet heat methods, Methods of Heat Transfer
wheat allergies, Ingredients to avoid
whet stones, Knives
whipped cream
about, Whipped Cream
cream whippers, Whipped Cream, Sous Vide Cooking, Cream Whippers (a.k.a. "iSi Whippers")
making, Cooking for Others
whisks, Spoons & co., Meringues
White Bean and Garlic Soup, Seasonal Method
White Wine and Cheese Sauce, Egg Yolks
Wiechmann, Tim, Seasonal Method
wine
pairing with food, Smell (Olfactory Sense)
taste sensitivity and, Combinations of Tastes and Smells
yeast and, Biological Leaveners
Winkel, Kristi, Substitutions for Common Allergies
Wolfram|Alpha, Spoons & co.
World Health Organization, Seasonal Method
X
x-ray diffraction, Chocolate
Y
Yam Leek Soup, Reading Between the Lines
yeast, Biological Leaveners
about, Biological Leaveners
checking, Yeast in breads
in beverages, Yeast
in breads, Yeast in beverages
stages in cooking, Yeast in beverages
Yeast Waffles, Yeast in breads
Yeast-Free Pizza Dough, Baking Powder
Yogurt, Umami (a.k.a. Savory)
Z
Zabaglione, Egg Yolks
zingibain, 104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
zymase (enzyme), Yeast in breads
Colophon
The cover, heading, and recipe font is ITC Officina; the body font is Myriad Pro; and the margin note font is Marydale.
Table of Contents
Cooking for Geeks: Real Science, Great Hacks, and Good Food
Recipe Index
Breakfast
Drinks
Breads
Appetizers and Sides
Salads
Soups
Sauces and Marinades
Mains
Desserts
Components & Ingredients
List of Interviews
Preface
How to Use This Book
On the Web
Acknowledgments
How to Contact Us
Safari® Books Online
1. Hello, Kitchen!
Think Like a Hacker
Functional Fixedness
A Few Words on Nutrition
Tips for Newbies
Have fun!
Know your type
Avoid PEBKAC-type errors: RTFR!
Taste == Feedback
Don’t be afraid to burn dinner!
Picking a Recipe
Reading Between the Lines
Cooking for One
Cooking for Others
2. Initializing the Kitchen
Approaching the Kitchen
Calibrating Your Instruments
Prepping Ingredients
Kitchen Equipment
Bare Minimum Equipment
Knives
Cutting boards
Pots and pans
Measuring cups and scales
Spoons & co.
Thermometers and timers
Mixing bowls
Bar towels
Standard Kitchen Equipment
Storage containers
Strainers
Mixers & co.
Unitaskers
Kitchen Organization
0(1) Retrieval
Functional Grouping
Uniform Storage Containers
Counter Layout
Kitchen Pruning
Giving Kitchen Tools As Gifts
3. Choosing Your Inputs: Flavors and Ingredients
Smell + Taste = Flavor
Taste (Gustatory Sense)
Smell (Olfactory Sense)
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
Bitter
Salty
Sour
Sweet
Umami (a.k.a. Savory)
Others
Combinations of Tastes and Smells
Adapt and Experiment Method
Regional/Traditional Method
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Seasonal Method
Analytical Method
4. Time and Temperature: Cooking’s Primary Variables
Cooked = Time * Temperature
