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The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen /

In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles. Full description

Other Authors: Crosby, Guy., America's Test Kitchen (Firm)
Format: Book
Language: English
Published: Brookline, MA : America's Test Kitchen, 2012
Subjects:
Contents: Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The science of the senses -- The science of tools and ingredients -- Concept 1. Gentle heat prevents overcooking -- Concept 2. High heat develops flavor -- Concept 3. Resting meat maximizes juiciness -- Concept 4. Hot food keeps cooking -- Concept 5. Some proteins are best cooked twice -- Concept 6. Slow heating makes meat tender -- Concept 7. Cook tough cuts beyond well-done -- Concept 8. Tough cuts like a covered pot -- Concept 9. A covered pot doesn't need liquid -- Concept 10. Bones add flavor, fat, and juiciness -- Concept 11. Brining maximizes juiciness in lean meats -- Concept 12. Salt makes meat juicy and skin crisp -- Concept 13. Salty marinades work best -- Concept 14. Grind meat at home for tender burgers -- Concept 15. A panade keeps ground meat tender -- Concept 16. Create layers for a breading that sticks -- Concept 17. Good frying is all about oil temperature -- Concept 18. Fat makes eggs tender -- Concept 19. Gentle heat guarantees smooth custards -- Concept 20. Starch keeps eggs from curdling -- Concept 21. Whipped egg whites need stabilizers -- Concept 22. Starch helps cheese melt nicely -- Concept 23. Salting vegetables removes liquid -- Concept 24. Green vegetables like it hot - then cold -- Concept 25. All potatoes are not created equal -- Concept 26. Potato starches can be controlled -- Concept 27. Precooking makes vegetables firmer -- Concept 28. Don't soak beans - brine 'em -- Concept 29. Baking soda makes beans and grains soft -- Concept 30. Rinsing (not soaking) makes rice fluffy -- Concept 31. Slicing changes garlic and onion flavor -- Concept 32. Chile heat resides in pith and seeds -- Concept 33. Bloom spices to boost their flavor -- Concept 34. Not all herbs are for cooking -- Concept 35. Glutamates, nucleotides add meaty flavor -- Concept 36. Emulsifiers make smooth sauces -- Concept 37. Speed evaporation when cooking wine -- Concept 38. More water makes chewier bread -- Concept 39. Rest dough to trim kneading time -- Concept 40. Time builds flavor in bread -- Concept 41. Gentle folding stops tough quick breads -- Concept 42. Two leaveners are often better than one -- Concept 43. Layers of butter makes flaky pastry -- Concept 44. Vodka makes pie dough easy -- Concept 45. Less protein makes tender cakes, cookies -- Concept 46. Creaming butter helps cakes rise -- Concept 47. Reverse cream for delicate cakes -- Concept 48. Sugar changes texture (and sweetness) -- Concept 49. Sugar and time makes fruit juicer -- Concept 50. Cocoa powder delivers big flavor -- Equipping your kitchen -- Cookware materials -- What about nonstick pans? -- Knife basics -- Emergency ingredient substitutions -- Food safety -- Conversions and equivalents.
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Library Location Call Number Status
Oshkosh Adult Nonfiction 641.3 S416 Due: 09/16/2014
Menasha Adult Nonfiction 641.3 S41 Available
Neenah Adult Nonfiction 641.3 Sci27 Available
Oxford Adult Nonfiction 641.3 Sci Available
Ripon Adult Nonfiction 641.3 Science Available
Wautoma Adult Nonfiction 641.3 Sci Due: 08/14/2014