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 ...
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