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by Jeff Potter
Cooking for Geeks, 2nd Edition
Cover
Title
Copyright
Recipe Index
List of Labs
List of Interviews
How to Contact Us
Safari® Books Online
Introduction
1 Hello, Kitchen!
How to Think Like a Geek
Know Your Cooking Style
How to Read a Recipe
Fear in the Kitchen
A Brief History of the Recipe
Don’t Always Follow the Recipe
A Place for Everything and Everything in Its Place
A Dinner Party for One
The Power of a Dinner Party
The Basics of Kitchen Equipment
2 Taste, Smell, and Flavor
Taste + Smell = Flavor
Taste, the Gustatory Sense
Inspiration by Taste Combinations
Smell, the Olfactory Sense
What Is Flavor?
Inspiration by Exploration
Inspiration by Seasonality
Computational Flavor Inspiration
3 Time and Temperature
Cooked = Time * Temperature
85°F / 30°C: Average Melting Point of Fats
104–122°F / 40–50°C: Fish and Meat Proteins Start to Denature
140°F / 60°C: The End of the Danger Zone
141°F / 61°C: Eggs Begin to Set
154°F / 68°C: Collagen (Type I) Denatures
158°F / 70°C: Vegetable Starches Break Down
310°F / 154°C: Maillard Reactions Become Noticeable
356°F / 180°C: Sugar Quickly Caramelizes
4 Air and Water
Air, Hot Air, and the Power of Steam
Water Chemistry and How It Affects Your Baking
You Must Choose Your Flour, but Choose Wisely
Error Tolerances in Baking
Yeast
Bacteria
Baking Soda
Baking Powder
Egg Whites
Egg Yolks
Whipped Cream
5 Fun with Hardware
High-Pressure Situations
A Few Low-Pressure Tricks
Sous Vide Cooking: Low-Temperature Poaching
Making Molds
Wet Separations
Chilling Out with Liquid Nitrogen and Dry Ice
Cooking with a Lot of Heat
6 Playing with Chemicals
Food Additives
Mixtures and Colloids
Preservatives
Flavorings
Thickeners
Gelling Agents
Emulsifiers
Enzymes
Postscript How to Be a Smarter Geek
Appendix: Cooking Around Allergies
Substitutions for Common Allergies
Index
Acknowledgments
About the Author
Backcover
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