Jeff Potter – Cooking for Geeks: Real Science, Great Cooks, and Good Food, 2nd Edition

Learn more about important cooking reactions such as protein deaturation and Maillard reactions and caramelization, and How they influence the food we make Format File: [1 eBook – EPUB] File Size: 40.94MB

Jeff Potter – Cooking for Geeks: Real Science, Great Cooks, and Good Food, 2nd Edition

Why do we cook as we do? Do you have the ability to be creative and use your imagination instead of following instructions? Are you a keen learner and curious about how food cooks?
Moe is not just a cookbook. Cooking for Geeks uses your curiosity to discover, inspire, and motivate others and Invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? What is medium?-rare steak so popular? How fast does a pizza cook when the oven is heated to 1,000 F/540 C? Author and cooking geek Jeff Potter These questions are answered by the following: and more, and Offers his unique view on recipes — starting with the sweet (a Patent-To the savory (slow):-Brisket cooked
This book is excellent. and Intriguing resource for Anyone who likes to cook and experiment in the kitchen.
Learn more about the type of cook that you are and Your tools should be calibrated
Learn more about important cooking reactions such as protein deaturation and Maillard reactions and caramelization, and What they do to the food we make
Get firsthand information from interviews with food scientists and knife experts, chefs, journalists, and other writers. and You can find out more about Harold McGee and Adam Savage on TV. and chemist Hervé This

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