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
Table of contents
- Recipe Index
- List of Labs
- List of Interviews
- How to Contact Us
- 1 Hello, Kitchen!
- 2 Taste, Smell, and Flavor
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
- 5 Fun with Hardware
- 6 Playing with Chemicals
- Postscript How to Be a Smarter Geek
- Appendix: Cooking Around Allergies
- About the Author
- Title: Cooking for Geeks, 2nd Edition
- Release date: October 2015
- Publisher(s): O'Reilly Media, Inc.
- ISBN: 9781491928059
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