Cooking for Geeks, 2nd Edition

3Time and Temperature

Chapter Contents

Cooked = Time * Temperature

Heat Transfer

Cooking Methods

85°F / 30°C: Average Melting Point of Fats

Butter

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

310°F / 154°C: Maillard Reactions Become Noticeable

356°F / 180°C: Sugar Quickly Caramelizes

Recipes

Pan-Seared Steak

Salt-Roasted Fish with Lemon and Herbs

DIY Bittersweet Chocolate Bar

Buttermilk-Marinated Skirt Steak

Olive Oil Poached Salmon

Cumin and Salt Seared Tuna

Steak Tartare with Poached Egg

Scallop Ceviche

Belgian Meatballs

Crème Anglaise, Vanilla Custard, and Bread Pudding

Easy-to-Peel Hard-Cooked Eggs

Slow Scrambled Eggs

Oven-Roasted Eggs

Tomato, Herb, and Squid Bruschetta

Duck Confit

Duck Confit in Pasta

Slow-Cooked Short Ribs

Quick Steamed Asparagus

Sautéed Greens with Sesame Seeds

Poached Pears

Grilled Vegetables

Skillet-Fried Potatoes

Great Garlic Bread

Butterflied Roast Chicken

Sugar Cookies, Butter Cookies, and Cinnamon Snickerdoodles

Wet and Dry Caramel Sauces

Roasted Glazed Carrots with Red Onions

Interviews

Doug Powell on Food Safety

Bridget Lancaster on Cooking Misconceptions

Labs

Lab: Collagen Protein Experiment

Lab: Tasty Rates of Reactions—Find Your Perfect Cookie

EVER SINCE CAVEMEN DISCOVERED FIRE AND ...