Over Jeff Potter
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends. He studied Computer Science and Visual Art at Brown University.
Jeff Potter
Jeff Potter has done the cubicle thing, the startup thing, and the entrepreneur thing, and through it all maintained his sanity by cooking for friends.
Meer over Jeff Potter
Jeff Potter
Cooking for Geeks
Real Science, Great Cooks, and Good Food
Paperback Engels 2015 2e druk 9781491928059Levertijd ± 16 werkdagen
Gratis verzonden
Samenvatting
Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?
More than just a cookbook, 'Cooking for Geeks' applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).
This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.
- Discover what type of cook you are and calibrate your tools
- Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
- Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
Trefwoorden
Specificaties
ISBN13:9781491928059
Taal:Engels
Bindwijze:paperback
Aantal pagina's:488
Uitgever:O'Reilly
Druk:2
Hoofdrubriek:Koken en eten
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
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
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
-Food Additives
-Mixtures and Colloids
-Preservatives
-Flavorings
-Thickeners
-Gelling Agents
-Emulsifiers
-Enzymes
Index
Afgekapt op 59 regels
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan
