Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter

By Jeff Potter

Are you the leading edge variety, the prepare dinner who marches to another drummer -- used to expressing your creativity rather than simply following recipes? Are you curious about the technology at the back of what occurs to meals whereas it's cooking? do you need to profit what makes a recipe paintings so that you can improvise and create your individual distinctive dish?

More than simply a cookbook, Cooking for Geeks applies your interest to discovery, suggestion, and invention within the kitchen. Why is medium-rare steak so well known? Why can we bake a few issues at 350 F/175 C and others at 375 F/190 C? and the way fast does a pizza prepare dinner if we overclock an oven to 1,000 F/540 C? writer and cooking geek Jeff Potter offers the solutions and gives a different tackle recipes -- from the candy (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This publication is a superb and fascinating source for somebody who desires to test with cooking, whether you don't contemplate your self a geek.

• Initialize your kitchen and calibrate your instruments
• know about the real reactions in cooking, equivalent to protein denaturation, Maillard reactions, and caramelization, and the way they effect the meals we cook dinner
• Play along with your foodstuff utilizing hydrocolloids and sous vide cooking
• achieve firsthand insights from interviews with researchers, nutrition scientists, knife specialists, cooks, writers, and extra, together with writer Harold McGee, television character Adam Savage, chemist Hervé This, and xkcd

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Diligent and methodical c. Beef and chicken d. Curious d. Vegetables, spices, and unusual ingredients e. Intense e. A trendy ingredient I saw on the Food Network What Type of Cook Are You? In my free time I like to: a. Visit with friends and family b. Exercise or take a fitness class c. Organize the house d. Take part in creative or artistic pursuits e.  Be spontaneous and seek adventure 14 Cooking for Geeks Hello, Kitchen! There may be overlap in the answers you give, but is there one letter that you picked most often?

A little bit of salt won’t hurt you; too much will kill you. Avoid processed foods as much as possible. Most processed foods are engineered for consistency and shelf stability, which usually results in trade-offs of nutritional benefit. Even white flour has its drawbacks: the wheat germ and bran are removed (the oils located in the germ and bran go rancid, so removing them extends shelf life), but the germ and bran are beneficial to our health. Still, if your body needs calories, processed food is better than no food, and the occasional brownie isn’t going to hurt.

Likewise, lactose intolerance is different from lactose allergy: a small amount of lactose will not hurt lactose-intolerant individuals (depending upon their tolerance, they might even be able to taste a milk-based dish without discomfort), whereas those with a true allergy might go into anaphylactic shock and die. When a guest tells you that she is allergic to something, check if it is an intolerance or an outright allergy. Closely related to food allergies is food preference. , vegetarians (no fish or meat), vegans (no animal products), lacto-ovo-pescetarians (milk, eggs, and 34 Cooking for Geeks Hello, Kitchen!

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