Cooking for Geeks

Recipe index
List of labs
List of interviews
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

Index