Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?
More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350 F/175 C and others at 375 F/190 C? And how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).
This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.
Purée in a food processor or with an immersion blender:
2 cups (660g) butternut squash, peeled, cubed, and roasted (about 1 medium squash)
2 cups (470g) chicken, turkey, or vegetable stock
1 small (130g) yellow onion, diced and sautéed
1/2 teaspoon (1g) salt (adjust to taste)
There are two broad types of cake batters: high- ratio cakes--those that have more sugar and water than flour (or by some definitions, just a lot of sugar)--and low-ratio cakes—which tend to have coarser crumbs. For high-ratio cakes, there should be more sugar than flour (by weight) and more eggs than fats (again, by weight), and the liquid mass (eggs, milk, water) should be heavier than the sugar.
Consider this pumpkin cake, which is a high-ratio cake (245g of pumpkin contains 220g of water--you can look these sorts of things up in the USDA National Nutrient Database, available online at http://www.nal.usda.gov/fnic/foodcomp/search/).
In a mixing bowl, measure out and then mix with an electric mixer to thoroughly combine:
1 cup (245g) pumpkin (canned, or roast and puree your own)
1 cup (200g) sugar
3/4 cup (160g) canola oil
2 large (120g) eggs
1 1/2 cups (180g) flour
1/4 cup (40g) raisins
2 teaspoons (5g) cinnamon
1 teaspoon (5g) baking powder
1/2 teaspoon (5g) baking soda
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) vanilla extract
Transfer to a greased cake pan or spring form and bake in an oven preheated to 350 F / 175 C until a toothpick comes out dry, about 20 minutes.
"synopsis" may belong to another edition of this title.
A science and food geek, Jeff Potter has been featured on television newscasts and radio shows throughout the country, spoken at science festivals both in the United States and overseas, and is a trustee and spokesperson for Awesome Food, part of the Awesome Foundation. He studied computer science and visual art at Brown University.
"About this title" may belong to another edition of this title.
Book Description O'Reilly Media. PAPERBACK. Book Condition: New. 0596805888 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Bookseller Inventory # 13434711
Book Description O'Reilly Media, 2010. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Are you ready to experiment with food the way you tinkerwith technology? Bring science into the kitchen and testnew food creations by applying the same technicalapproach you use to debug software or hack hardware.Whether or not you know how to cook, with Cooking forGeeks you'll discover a new method to cooking throughexperiments that let you see the algorithms behindrecipes. Why do some meals turn out great, while othersfail? What scientific principles and tools can help guideyou in creating new, memorable experiences? And how canyou have more fun cooking for friends, co-workers, or adate? This unique cookbook answers these questions andmore by using a technical framework to describe exactlywhat happens in the cooking process. If you're anexperienced cook, Cooking for Geeks will help youimprovise recipes and try out new techniques. You'lllearn how to cook with water baths (sous-vide), createextracts via centrifuge, and develop new recipes throughan understanding of flavour profiles. Most cookbookspresent code, and you execute its instructions withoutknowing how to create new code. With this book, you'llunderstand the why behind the what, and be able to reducethe complex system of expectations, perceptions, andprocesses to a roadmap between the store, kitchen, andtable. Bookseller Inventory # ABE_book_new_0596805888
Book Description O'Reilly Media, 2010. Paperback. Book Condition: New. 1. Bookseller Inventory # DADAX0596805888
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