Cooking for Geeks, 2nd Edition

Index

A

acetic acid. See also vinegar

baking soda and, 274, 276

generating sour tastes in food, 72

hard water and, 240–241

pungent smell of, 93

sourdough starter, 272

yeast production of, 264

Achatz, Grant, 392

acid hydrolysis, 197

acidic water, 241–242, 250

acidity of foods

baking powder and, 286

chemical reactions and, 17, 45, 47

cooking approaches, 207

egg white foams and, 291

FAT TOM acronym, 175

food safety and, 177

PROP/PTC tasters and, 61

sour taste receptors and, 72

acid neutralization, 51

Acmella oleracea, 79

Acree, Terry, 95

actin

about, 164–165

denaturing, 138, 164, 197, 332, 334

sous vide cooking and, 321, 332, 334

activation energy, 214

adenosine triphosphate (ATP), 164

adhesion promoter, 45

Adrià, Ferran, 392, 426

aflatoxins, 434

African cuisines

flavorful ingredients by culture, 111

mingled with other cultures, 22

miracle berries and, 71

rice porridge, 22

spicy/hot taste, 79

tasty ingredients by culture, 63

agar, 423–425

about, 349, 379

Chocolate Panna Cotta, 424

Clarified Lime Juice, 425

air bubbles

foamed foods and, 318

leaveners and, 48, 238, 247

removing, 317

air generation, 235–303

biological leaveners, 262–272

chemical leaveners, 273–288

gluten and, 246–250

key variables in baking, 236–238

mechanical leaveners, 17, 289–301

Albufera Sauce, 106

albumin, 168, 330

alcohol

beer, 262

Chocolate Port Cake, 295

in cooking, 99

edible martini, 319

as food additive, 399

Poached Pears, 210

as solvent, 398, 400

Vanilla Extract, 400

Vodka Sauce, 107

White Wine and Cheese ...