September 2015
Beginner
488 pages
19h 18m
English
Content preview from Cooking for Geeks, 2nd EditionBecome an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
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.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.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.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.
Index
A
acetic acid. See also vinegar
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
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
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
Chocolate Panna Cotta, 424
Clarified Lime Juice, 425
air bubbles
foamed foods and, 318
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
alcohol
beer, 262
Chocolate Port Cake, 295
in cooking, 99
edible martini, 319
as food additive, 399
Poached Pears, 210
Vanilla Extract, 400
Vodka Sauce, 107
White Wine and Cheese ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Read now
Unlock full access
More than 5,000 organizations count on O’Reilly
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.