Cooking for Geeks, 2nd Edition

5Fun with Hardware

Chapter Contents

High-Pressure Situations

Pressure Cookers

Cream Whippers

A Few Low-Pressure Tricks

Sous Vide Cooking: Low-Temperature Poaching

Sous Vide Hardware

Sous Vide Cooking and Food Safety

Cooking Times for Fish, Poultry, Beef, and Fruits and Veggies

Making Molds

How to Make a 500-Pound Doughnut

Wet Separations

Mechanical Filtration

Centrifuges in the Kitchen

Drying

Chilling Out with Liquid Nitrogen and Dry Ice

Making Dusts

Making Ice Cream

Cooking with a Lot of Heat

How to Cook a High-Heat Pizza

Recipes

Indian Moong Dal Khichdi

Pulled Pork Under Pressure

Chocolate Mousse

Foamed Scrambled Eggs

30-Second Chocolate Cake

Dishwasher Poached Apples

Beef Steak Tips

48-Hour Braised Brisket or Ribs

Sugar Cone Bowls for Ice Cream

Cake doughnut recipe

Basic White Stock

Crispy Oven Kale Chips

5³ Beef Jerky

Cocoa-Goldschläger Ice Cream

Quinn’s Crème Brûlée

Labs

Separation via Crystallization (Sugar Swizzle Sticks)

Interviews

Douglas Baldwin on Sous Vide Cooking

Dave Arnold on Industrial Hardware

Nathan Myhrvold on Modernist Cuisine

WHAT WOULD IT LOOK LIKE IF YOU HAD SUPERPOWERS IN THE KITCHEN? You know, if you could slow time down? Or had heat vision? Or could suck all the air out of the room? Okay, maybe that last one isn’t so awesome sounding—VacMan?!—but interesting stuff happens when you have superpower control over the basic variables of cooking. We usually work with the variables of time, temperature, air, and water (discussed in the previous two chapters) ...