By Jeff Potter
Are you the cutting edge sort, the prepare dinner who marches to another drummer -- used to expressing your creativity rather than simply following recipes? Are you curious about the technological know-how at the back of what occurs to nutrients whereas it's cooking? do you need to profit what makes a recipe paintings so that you can improvise and create your individual precise dish?
More than simply a cookbook, Cooking for Geeks applies your interest to discovery, idea, and invention within the kitchen. Why is medium-rare steak so renowned? Why can we bake a few issues at 350 F/175 C and others at 375 F/190 C? and the way speedy does a pizza cook dinner if we overclock an oven to 1,000 F/540 C? writer and cooking geek Jeff Potter presents the solutions and provides a distinct tackle recipes -- from the candy (a "mean" chocolate chip cookie) to the savory (duck confit sugo).
This e-book is a wonderful and exciting source for somebody who desires to scan with cooking, whether you don't contemplate your self a geek.
* Initialize your kitchen and calibrate your instruments
* find out about the real reactions in cooking, comparable to protein denaturation, Maillard reactions, and caramelization, and the way they influence the meals we prepare dinner
* Play together with your nutrition utilizing hydrocolloids and sous vide cooking
* achieve firsthand insights from interviews with researchers, meals scientists, knife specialists, cooks, writers, and extra, together with writer Harold McGee, television character Adam Savage, chemist Hervé This, and xkcd
Read or Download Cooking for Geeks: Real Science, Great Hacks, and Good Food PDF
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Extra resources for Cooking for Geeks: Real Science, Great Hacks, and Good Food
Turning out great food isn’t about following a recipe exactly and getting it right on the first pass; it’s about making many small guesses and picking the better choice with each guess. Try making a guess with a small side portion if you’re unsure. Making stew? Put a few spoonfuls in a bowl and season that. Making cookies? Bake just one cookie, see how it comes out, and tweak the dough before making the next one. How Many Milliliters in a Cup? It depends. S. cup, 237 ml. S. "legal" cup, as used on nutrition labels, it’s 240 ml.
Even if you’re not the type who wants to use food additives, understanding the chemistry and purposes of various food additives makes recovering from kitchen errors quicker and decoding ingredient lists at the grocery store easier. ) things that one can do in the kitchen as well. Modern commercial kitchens, most likely including the high-end ones in your area, use a variety of tools that consumers rarely encounter but that can help create some absolutely stellar meals. As is so often the case with science, what we don’t know about cooking seems to be increasing at a faster rate than what we do know.
Standard method? Open, read a line, ++, close. Five minutes until demo? `wc –l "$file"`. While the hack is easier and faster to write, you should probably understand open/read/close first and know how and when to use them. If you’re new to the kitchen, buckle down and be prepared to learn the system from the inside out before breaking out the blowtorch, methylcellulose, or centrifuge. Every one of the well-respected chefs and instructors interviewed for this book has a thorough grasp of the fundamentals of cooking.