Cooking for Geeks: Real Science, Great Hacks, and Good Food (76 page)
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Authors: Jeff Potter
Tags: #COOKING / Methods / General
BOOK: Cooking for Geeks: Real Science, Great Hacks, and Good Food
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C
caffeine,
Salty
Salty
cake yeast,
Yeast in beverages
Yeast in beverages
cake-cutting algorithm,
Meringues
Meringues
cake-cutting algorithm,
MeringuesChocolate Ganache Frosting,
Baking SodaChocolate Port Cake,
MeringuesOne-Bowl Chocolate Cake,
Baking SodaPumpkin Cake,
Baking PowderSally Lunn,
Regional/Traditional Method
Calamari Couscous,
158°F / 70°C: Vegetable Starches Break Down
158°F / 70°C: Vegetable Starches Break Down
Calamari Crackling,
158°F / 70°C: Vegetable Starches Break Down
158°F / 70°C: Vegetable Starches Break Down
pectin and,
158°F / 70°C: Vegetable Starches Break Downsodium alginate and,
Making gels: Sodium alginate
caliciviruses,
How to Prevent Foodborne Illness Caused by Bacteria
How to Prevent Foodborne Illness Caused by Bacteria
camphoric odor,
Analytical Method
Analytical Method
campylobacter,
How to Prevent Foodborne Illness Caused by Parasites
How to Prevent Foodborne Illness Caused by Parasites
Candied Orange Rind,
Sugar
Sugar
capsaicin,
Taste (Gustatory Sense)
,
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method
Taste (Gustatory Sense)
,
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Adapt and Experiment Method
black pepper and,
Combinations of Tastes and Smellstaming heat of,
Adapt and Experiment Methodtaste sensitivity and,
Combinations of Tastes and Smells
Caramel Sauce,
356°F / 180°C: Sugar Begins to Caramelize Visibly
356°F / 180°C: Sugar Begins to Caramelize Visibly
caramelization,
Reading Between the Lines
,
Reading Between the Lines
,
Prepping Ingredients
,
Seasonal Method
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
Reading Between the Lines
,
Reading Between the Lines
,
Prepping Ingredients
,
Seasonal Method
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
about,
Reading Between the Lines
,
Prepping Ingredients
,
Time and Temperature: Cooking’s Primary Variables
,
356°F / 180°C: Sugar Begins to Caramelize Visiblybitterness and,
Seasonal MethodCaramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visiblytemperature for,
Reading Between the Lines
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
356°F / 180°C: Sugar Begins to Caramelize Visiblywith sugar cookies,
356°F / 180°C: Sugar Begins to Caramelize Visibly
Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize Visibly
356°F / 180°C: Sugar Begins to Caramelize Visibly
cooking vegetables,
158°F / 70°C: Vegetable Starches Break Downnutrition and,
A Few Words on Nutrition
carbon knives,
Knives
Knives
taste buds and,
Umami (a.k.a. Savory)yeast in beverages,
Yeast
Carême, Marie-Antonin,
Adapt and Experiment Method
Adapt and Experiment Method
Caribbean cuisine,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
carminic acid,
Sugar
Sugar
carrageenan,
E Numbers: The Dewey Decimal System of Food Additives
,
Making Gels: Starches, Carrageenan, Agar, and Sodium Alginate
,
Making gels: 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
310°F / 154°C: Maillard Reactions Become Noticeable
carryover and adaptation,
Taste (Gustatory Sense)
Taste (Gustatory Sense)
carryover in cooking,
Temperature gradients
Temperature gradients
carvone,
Smell (Olfactory Sense)
Smell (Olfactory Sense)
cassoulet,
Seasonal Method
Seasonal Method
cast iron pans,
Reading Between the Lines
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Kitchen Pruning
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
Yeast in breads
,
Pizza
,
High-heat ovens and pizza
Reading Between the Lines
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Pots and pans
,
Kitchen Pruning
,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
Yeast in breads
,
Pizza
,
High-heat ovens and pizza
about,
Pots and panschemical reactions in,
Reading Between the Linesevaluating,
Kitchen Pruningoverheating,
Pots and pansthermal conductivity of,
Pots and panswashing,
Pots and pans
catabolism,
A Few Words on Nutrition
A Few Words on Nutrition
CDC (Centers for Disease Control and Prevention),
Foodborne Illness and Staying Safe
Foodborne Illness and Staying Safe
centrifuges,
Stock, broth, and consommé
Stock, broth, and consommé
cheese,
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
Seasonal Method
,
Egg Yolks
,
Acids and Bases
,
Acids and Bases
,
Making gels: Sodium alginate
Umami (a.k.a. Savory)
,
Combinations of Tastes and Smells
,
Combinations of Tastes and Smells
,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, Porridge
,
Seasonal Method
,
Egg Yolks
,
Acids and Bases
,
Acids and Bases
,
Making gels: Sodium alginate
glutamate in,
Umami (a.k.a. Savory)making,
Acids and BasesMozzarella Cheese,
Acids and BasesMozzarella Spheres,
Making gels: Sodium alginateOssau-Iraty,
Seasonal Methodtaste sensitivity and,
Combinations of Tastes and SmellsTomato Basil Mozzarella Salad,
Rice, Wheat, Grains ≅ Congee, Cream of Wheat, PorridgeWatermelon and Feta Cheese Salad,
Combinations of Tastes and SmellsWhite Wine and Cheese Sauce,
Egg Yolks
Cheeseburger,
How to Prevent Foodborne Illness Caused by Bacteria
How to Prevent Foodborne Illness Caused by Bacteria
chef card,
Cooking Around Allergies
Cooking Around Allergies
chemical leaveners,
Cooking for Others
,
Kitchen Pruning
,
Chemical Leaveners
,
Chemical Leaveners
,
Chemical Leaveners
,
Baking Powder
Cooking for Others
,
Kitchen Pruning
,
Chemical Leaveners
,
Chemical Leaveners
,
Chemical Leaveners
,
Baking Powder
about,
Chemical Leaveners
chemical reactions,
Reading Between the Lines
,
Cooking for Others
,
Cooking for Others
,
Pots and pans
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Cooked = Time * Temperature
Reading Between the Lines
,
Cooking for Others
,
Cooking for Others
,
Pots and pans
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Time and Temperature: Cooking’s Primary Variables
,
Cooked = Time * Temperature
,
Cooked = Time * Temperature
as function of time/temperature,
Cooked = Time * Temperaturefood states and,
Time and Temperature: Cooking’s Primary Variablesingredients at room temperature,
Cooking for OthersMaillard reaction,
Time and Temperature: Cooking’s Primary Variablesprotein denaturation,
Time and Temperature: Cooking’s Primary Variablestemperatures of common,
Cooked = Time * Temperature
chemical taxonomies,
Analytical Method
Analytical Method
chemoreceptors,
Taste (Gustatory Sense)
Taste (Gustatory Sense)
Chex Mix experiment,
Functional Fixedness
Functional Fixedness
Chez Panisse,
Whipped Cream
Whipped Cream
Chicken, Broiled and Roasted,
310°F / 154°C: Maillard Reactions Become Noticeable
310°F / 154°C: Maillard Reactions Become Noticeable
Child, Julia,
Don’t be afraid to burn dinner!
,
Reading Between the Lines
,
Kitchen Organization
,
Salty
,
Analytical Method
,
310°F / 154°C: Maillard Reactions Become Noticeable
Don’t be afraid to burn dinner!
,
Reading Between the Lines
,
Kitchen Organization
,
Salty
,
Analytical Method
,
310°F / 154°C: Maillard Reactions Become Noticeable
appeal of,
Don’t be afraid to burn dinner!distaste for cilantro,
Saltyfear of cooking and,
Reading Between the Lineskitchen organization and,
Kitchen OrganizationMastering the Art of French Cooking,
310°F / 154°C: Maillard Reactions Become Noticeableon whipping egg whites,
Analytical Method
chinois,
Filtration
Filtration
Chiquart, Maistre,
Regional/Traditional Method
Regional/Traditional Method
chirality,
Smell (Olfactory Sense)
Smell (Olfactory Sense)
chocolate,
Avoid PEBKAC-type errors: RTFR!
,
Avoid PEBKAC-type errors: RTFR!
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
Baking Soda
,
Baking Soda
,
Baking Soda
,
Meringues
,
Whipped Cream
,
Making gels: Agar
,
Chocolate
,
Chocolate
,
Chocolate
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Making dusts
Avoid PEBKAC-type errors: RTFR!
,
Avoid PEBKAC-type errors: RTFR!
,
356°F / 180°C: Sugar Begins to Caramelize Visibly
,
Baking Soda
,
Baking Soda
,
Baking Soda
,
Meringues
,
Whipped Cream
,
Making gels: Agar
,
Chocolate
,
Chocolate
,
Chocolate
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Cream Whippers (a.k.a. “iSi Whippers”)
,
Making dusts
30-Second Chocolate Cake,
Cream Whippers (a.k.a. “iSi Whippers”)Caramelized White Chocolate,
356°F / 180°C: Sugar Begins to Caramelize VisiblyChocolate Almond Bars,
ChocolateChocolate Chip Cookies,
Baking SodaChocolate Ganache Frosting,
Baking SodaChocolate Panna Cotta,
Making gels: AgarChocolate Port Cake,
MeringuesCocoa-Goldschläger Ice Cream,
Making dustsHot Chocolate,
Avoid PEBKAC-type errors: RTFR!Oaxacan Drinking Chocolate,
Avoid PEBKAC-type errors: RTFR!One-Bowl Chocolate Cake,
Baking Sodasous vide cooking,
Chocolatetempering,
Chocolate
Chondrus crispus,
Making gels: Carrageenan
Making gels: Carrageenan
Chu, Michael,
Whipped Cream
Whipped Cream
Church, Austin,
Playing with Chemicals
Playing with Chemicals
cimeter steak knife,
Knives
Knives
citric acid,
Acids and Bases
Acids and Bases
Civille, Gail Vance,
Smell (Olfactory Sense)
Smell (Olfactory Sense)
cladded pots and pans,
Pots and pans
Pots and pans
Clarke, Jim,
Smell (Olfactory Sense)
Smell (Olfactory Sense)
classification systems,
Analytical Method
Analytical Method
Clostridium perfringens,
Vacuum packers
Vacuum packers
CNC printer,
Commercial Hardware and Techniques
Commercial Hardware and Techniques
coagulation,
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
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
cochineal acid,
Sugar
Sugar
Codex Alimentarius Commission,
E Numbers: The Dewey Decimal System of Food Additives
E Numbers: The Dewey Decimal System of Food Additives
collagen,
Key Temperatures in Cooking
,
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
,
154°F / 68°C: Collagen (Type I) Denatures
,
Vacuum packers
,
Sous vide chicken breast
Key Temperatures in Cooking
,
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
,
154°F / 68°C: Collagen (Type I) Denatures
,
Vacuum packers
,
Sous vide chicken breast
denaturing,
Key Temperatures in Cooking
,
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
,
Vacuum packersexperiment,
154°F / 68°C: Collagen (Type I) Denaturesslow cooker and,
Sous vide chicken breast
colloids,
Gluten
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
Chocolate
Gluten
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
E Numbers: The Dewey Decimal System of Food Additives
,
Chocolate
chocolate as,
Chocolatecontinuous phase,
E Numbers: The Dewey Decimal System of Food Additivesdispersed phase,
E Numbers: The Dewey Decimal System of Food Additives
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