Jeff Potter's Cooking for Geeks: Real Science, Great Hacks, and Good Food PDF

By Jeff Potter

ISBN-10: 0596805888

ISBN-13: 9780596805883

Are you the leading edge variety, the cook dinner who marches to another drummer -- used to expressing your creativity rather than simply following recipes? Are you interested by the technological know-how at the back of what occurs to meals whereas it's cooking? do you need to benefit what makes a recipe paintings so that you can improvise and create your individual detailed 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 renowned? 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 special tackle recipes -- from the candy (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This ebook is a wonderful and exciting source for an individual who desires to scan with cooking, whether you don't reflect on your self a geek.
* Initialize your kitchen and calibrate your instruments
* find out about the $64000 reactions in cooking, akin to protein denaturation, Maillard reactions, and caramelization, and the way they impression the meals we cook dinner
* Play together with your nutrients 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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Extra info for Cooking for Geeks: Real Science, Great Hacks, and Good Food

Sample text

Raymond’s Jargon File hacker: a person who delights in having an intimate understanding of the internal workings of a system, computers and computer networks in particular. The term is often misused in a pejorative context, where "cracker" would be the correct term. --RFC1392, Internet Engineering Task Force My microwave has no 3 key, but I can enter 2:60. --As tweeted by Tom Igoe, @tigoe Cooking has the same types of hard constraints that code, hardware, and most science disciplines do. ), and timing all matter.

If you’re following a recipe and think it needs more or less of something, or could benefit from an extra spice, go for it. I usually stick to the recipe the first time I make something, but after that, all bets are off. I’ll pull out a pencil, make notes, change quantities, drop and add ingredients. I encourage you to do that to this book! After making something, take a pencil and make notes as to what you’d do differently next time. That way, when you next pick up the book, you’ll remember how to tweak the recipe to your taste.

Cooks have a reputation for an intuitive, "toss it into the pot" approach, adding a pinch of this or a dash of that to "course-correct" along the way. Bakers are stereo-typically described as precise, exact in their measurements, and methodically organized. Even culinary schools such as Le Cordon Bleu split their programs into cooking ("cuisine") and baking ("patisserie"). But this is probably due to the differences in technique and execution. Cooking is split into two stages: prep work and then an on-demand, line-cook portion.

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


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