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The science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen
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Language
English
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Broadneck Library - Adult Nonfiction
641.3 S
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641.3 S
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Riviera Beach Library - Adult Nonfiction
641.3 S
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641.3 S
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Table of Contents
From the Book
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.