Read What Einstein Kept Under His Hat: Secrets of Science in the Kitchen Online
Authors: Robert L. Wolke
Mytilus galloprovincialis,
253
Mytilus troesselus,
253
nacre,
of clamshells, 256
natural, meaning of term, 422–25
neoprene, 406–8
Newton’s Law of Cooling, 19, 412
Newton’s Third Law, 257
nigari,
136
nigiri
sushi, 242
nitric oxide (NO), 285
nitric oxide myoglobin, 283, 285
nitrites
curing of meat by, 285
meats cured with, 282–84
toxicity of, 283
nitrogen fixation, 143
nitrosamines, 283
nitrosylhemochromogen, 285
NO (nitric oxide), 285
no-fat milk, 55
nonclimacteric fruits, 151
nonfat milk, 55
nordihydrocapsaicin, 338
Not-Very-Indian Pudding, 134–35
nucleation sites, 33
odor(s)
adsorption by activated charcoal, 370–71
of ammonia, in fish, 347
essential oils and, 331
of ground beef, 276
of hydrogen sulfide, 28
in oils, removal of, 162
in refrigerator, 368–71
of shrimp, 265
oil(s)
edible and inedible, comparison of, 159–63
essential.
see
essential oils
vegetable.
see
olive oil; vegetable oils
see also
fat(s);
specific oils
oil in water suspensions, 381
“old-age” browning, of ground meat, 278
oleic acid, in olive oil, 177–78
oleuropein, in olives, 186
oligosaccharides, 204, 206
see also
cellulose; starches
olive(s)
color of, 184–86
harvesting of, 185
ripening of, 185
olive oil, 163, 176–80
acidity of, 177–78
deterioration of, 180
extra-light, 179
extra-virgin, 178–79
flavor of, 177
light, 176, 179–80
pure (100%), 179
substituting for butter in baking, 184
virgin, 179
Olorosos, 30
1 percent milk, 55
onions
browning of, 341
flavor of, 340–42
frying, 342
goldenizing, 341–42
mild, 128–30
preventing tears with, 125–28
red onion-parsley relish, 416
sweating, 341
oolong tea, 10–11
oranges, fresh orange sponge cake, 88–89
orzo, 222
osiamyl acetate, 425
osmosis, 186–89
osmotic pressure, 189
Osso Buco, 300–301
ovalbumin, in eggs, 100
ovens
cooking methods of, 403–5
emissivities of, 396–97, 399
microwave, empty, danger of operating, 35
microwave, timing cooking in, 393–95
oven temperature
additional factors in oven cooking and, 403–5
determining setting for, 399–402
overrun, in ice cream, 68
oxalic acid
in rhubarb, 119–20
in spinach, 123
Oxi Clean, to remove red wine stains, 49–50
oxidation
meaning of, 49
of tea leaves, 11
oxidative rancidity, 172, 173–74
OXO potato masher, 207
oxygen, color of ground beef and, 277
oxymyoglobin
color of ground beef and, 276, 277, 278
color of tuna and, 243
Pacific Coast razor clams, 256
Pacific Farms, 358
Paella, Oven, Ultimate, 258–60
PAH’s (polycyclic aromatic hydrocarbons), 323–24
panko,
267–68
paprika, 354–55
parboiled rice, 216
Parrish, Marlene, xvi, xvii, 101, 103, 344, 357, 429
parsley, red onion–parsley relish, 416
parsley family, 327
partially hydrogenated vegetable oils, 167
partial vacuum, 292
pasta, shapes of, 220–22
pasteurization
of apple juice, 195
of egg whites, 104–5
of milk used to produce cheese, 77–78
pasteurized process cheese, 80–81
pasteurized process cheese food, 81
pasteurized process cheese product, 81
pasteurized process cheese spread, 81
Paula Wolfert’s Slow-RoastedLeg of Lamb with Pomegranate Glaze and Red Onion–Parsley Relish, 415–16
PCA’s (polycyclic aromatics), 356
PCB’s (polychlorinated biphenyls), 240
peas
types of, 209
in Ultimate Oven Paella, 258–60
pea soup, solidification with refrigeration of, 209–11
pectins, 59, 223
Pedro Ximénez grape, 30
penicillin, 75–76
Penicillium,
75, 76–77
Penicillium camemberti,
76
Penicillium candidum,
77
Penicillium chrysogenum,
76
Penicillium glaucum,
76
Penicillium notatum,
75, 76
Penicillium roqueforti,
77
peppercorns, color of, 333
pericarp, 148, 225
Perna canaliculus,
253–54
Perna veridisis,
253
petroleum, 160
phenol(s), in fruit, 155
phenolase, 375
phenylethylamine, in chocolate, 433
pheophytins, 112
Philadelphia cream cheese, 70
Philadelphia Scrapple, 280
phospholipids, 380
photons, 302
phytochemicals, 109
picual
oil, 180
Pillowcase Sweets, 58–59
pimentón,
354
in Smoky Garlic Mayonnaise, 384
pimientos,
334
piperene, 333
Piper nigrum,
333
piquancy, 332
pizza stones, 395–97
Placopecten magellanicus,
262
plant(s), nutrients needed by, 124
plantains, 157
Poached Italian Prune Plums, 154
polenta, 227
with Gorgonzola, 229
leftover, 229
slices, broiled, 229
Polenta Two Ways, 228–29
polychlorinated biphenyls (PCB’s), 240
polycyclic aromatic hydrocarbons (PAH’s), 323–24
polycyclic aromatics (PCA’s), 356
polyglycerol esters, 381
polymerization, of deep-frying oil, 174
polymorphs, 436
polyols, 233–34
polyphenol(s), 8, 433
polyphenol oxidase
in fruit, 155
in tea, 11
polysaccharides, 204–5
pomace oil, 179
pomes, 149
ponhaus,
280
pork
color of, 269–70
scrapple, 280
souse, 280–81
porphyrins, 112
portmanteau words, 421
potash, 232
potassium bromate, bleaching of flour with, 217, 218
potassium hydroxide, in dishwasher detergent, 377
potassium nitrate, meats cured with, 282
potassium nitrite, meats cured with, 282–84
potatoes, mashed, 207–9
Spanish Mashed Potatoes, 118–19
potato mashers, 207, 208
prawns, 265
precipitation, of tannins in tea, 7
precursors, 340
preservatives, 374–75
preserves, strawberry, 190–91
Priestley, Joseph, 406–8
prions, 274
process cheese, 80–81
produce
washing, 113–16
see also
fruit(s); vegetable(s);
specific fruits and vegetables
propane, for gas grills, 319
propionates, as preservatives, 374
propylene glycol esters, 381
propyl gallate, 375
protein(s)
coagulation of, 271
cross-bridging of, 271
cross-linkage of, 135, 136
denaturation of.
see
protein dena-turation
marinating meat and, 288–89
meat as source of, 271
in milk, bacterial action on, 62
in muscle tissue, 271
in soy milk, cross-linkage of, 135, 136
protein denaturation, 104n
by acids in marinades, 288–89
by heat, 249, 271
by lime juice, 249–51
starting stocks with cold water to avoid, 304–5
Prune Plums, Italian, Poached, 154
prussic acid, 423
Pudding, Not-Very-Indian, 134–35
pungency, 332
pure (100%) olive oil, 179
purge, in meat packages, 277
pyrolysis, 356
quahogs, 256
quantum theory, 302
quick rice, 216
quivering, of liquids before simmering, 310
radiation, oven cooking by, 405
raffinose, 204
Ramirez, Natalie, 48
rancid butter, 173–74, 369
rancidity, of oils, 172–75
after deep-fat frying, 174
hydrolytic, 172, 173–74
oxidative, 172, 173–74
raw cashews, 200–201
razor clams, 256–57
red cabbage, color of, 13–14
Red Onion–Parsley Relish, 416
red radishes, 336
redskin potatoes, 208
reduced-fat sour cream, 55
reduced iron, 124
reducing agents, 285
reduction reactions, 285
red wine, removing stains caused by, 47–50
refrigeration, to retard spoilage, 374
refrigerator
butter keeper of, 372
odors in, 368–71
temperature of items placed in, 308
Relish, Red Onion–Parsley, 416
rennet, curdling of milk by, 135–36
respiration, in fruit, 152
restaurateur,
419
retrogradation, 210, 211
Rhizobium,
143
rhubarb
oxalic acid in, 119–20
Rhubarb Coulis, 121
rice
converted, 216
eating with chopsticks, 213–15
leftover, hardening of, 211–12
parboiled, 216
quick (instant), 216
types of, 212–13
in Ultimate Oven Paella, 258–60
rigatoni, 221, 222
ripening
of fruits, 149–53, 156–57
of olives, 185
roasts, shape of, cooking time and, 409–10
Roquefort, 77
rotini, 222
rotten eggs, 100–101
rubber, 405
natural, 405
silicone, 406–8
synthetic, 405
rubbing alcohol, 22
russet potatoes, 208
safety
of “cooking” fish in lime juice, 251
safety (
continued
)
of disinfecting sprays/wipes, 116
of garlic-infused oil, 346
killing bacterial spores for, 311–12
of liquid smoke, 355–56
of raw fish, 244
of smoke, 356
of smoking foods, 323–24
Saint John’s bread, 441
S-alk(en)yl cysteine sulfoxides, in onions, 126
salmon
color of, 239–41
wild, blistered, 241
Salmonella enteritidis,
104
salt, 74
meats cured with, 282
sea, 362
in vegetable cooking water, 112–13
in water for boiling eggs, 94, 95
saltpeter, meats cured with, 282
salt pigs, 362–63
sandwich, chocolate, grilled, 444
saponins, in soybeans, 132–33
sarcolemmas,
270
saturated fatty acids, 169, 171
sauces
finishing with butter, 82–83
instant vanilla custard sauce (crème anglaise), 92–93
Jack Daniel’s Rib-Ticklin’ Barbecue Sauce, 38
sausages, 354
sayraisin,
219–20
scallops
color of, 263
“dry,” 263
FDA regulation of water content of, 263–64
raw, 261–62
skate sold as, 345–46
spoilage of, 261
types of, 262
“wet” or processed, 263
Scampi Scampi, 267
schmaltz,
359
sciences bearing on cooking, xvi
Scoville, Wilbur, 335
Scoville Organoleptic Test, 335
Scoville units, 335, 338
scrapple, 280, 281
searing meat, 296–97
sea salt
storing, 362
water in, 74
sea scallops, 262
sec-butyl isothiocyanate, 336
Second Law of Thermodynamics, 390
seizing of chocolate, 435–39
self-rising flour, making, 219
self-tanning lotions, 8
semolina flour, 217
sequestrants, as preservatives, 375
seviche, 248–51
shape, of roasts, cooking time and, 409–10
Sherry, 28–31
Sherry-Browned Chicken with Garlic, 32
shiitake mushrooms, 419
short-grain rice, 212
Shout Oxy Power, to remove red wine stains, 49–50
shrimp
color of, 264–65
odor of, 265
Scampi Scampi, 267–68
terms for, 265–66
in Ultimate Oven Paella, 258–60
silicon, 407
silicone kitchen equipment, 406–8
Siliqua patula,
256
silken tofu, 136–37
Silpat liners, 406–7
simmering, 309–10
of stocks, 305–6
simple fruits, 148
sinigrin, 358
skate, 345–47
sold as scallops, 345–46
skimmers, for stock, 306–7
skim milk, 52, 55
skimming stocks, 306–7
Skirt Steak Fajitas, Marinated, 294–95
slaked lime, 232
Slow Mediterranean Kitchen: Recipes for the
Passionate Cook, The
(Wolfert), 410–11
Smith, D. P., 291
smoke
liquid, 353–56
as preservative, 322