September 2015
Beginner
488 pages
19h 18m
English
Content preview from Cooking for Geeks, 2nd Edition
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3Time and Temperature
Chapter Contents
85°F / 30°C: Average Melting Point of Fats
Chocolate, Cocoa Fats, and Tempering
104–122°F / 40–50°C: Fish and Meat Proteins Start to Denature
140°F / 60°C: The End of the Danger Zone
How to Reduce the Chances of Foodborne Illness
141°F / 61°C: Eggs Begin to Set
154°F / 68°C: Collagen (Type I) Denatures
158°F / 70°C: Vegetable Starches Break Down
Recipes
Salt-Roasted Fish with Lemon and Herbs
Buttermilk-Marinated Skirt Steak
Steak Tartare with Poached Egg
Crème Anglaise, Vanilla Custard, and Bread Pudding
Tomato, Herb, and Squid Bruschetta
Sautéed Greens with Sesame Seeds
EVER SINCE CAVEMEN DISCOVERED FIRE AND ...
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O’Reilly covers everything we've got, with content to help us build a world-class technology community, upgrade the capabilities and competencies of our teams, and improve overall team performance as well as their engagement.Julian F.
I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
I’ve been on the O’Reilly platform for more than eight years. I use a couple of learning platforms, but I'm on O'Reilly more than anybody else. When you're there, you start learning. I'm never disappointed.Amir M.
I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.