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Computers & Technology

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Released: 2010-08-09

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

Description

Are you the innovative kind, the cook dinner who marches to a different drummer -- used to expressing your creativity as a substitute of just observeing recipes? Are you curious about the science at the back of what occurs to food whilst itcff0478#39;s cook dinnering? Do you want to be told what makes a recipe work so you can improvise and create your own distinctive dish?

greater than just a cook dinnerebook, Cooking for Geeks applies your curiosity to discovery, idea, and invention in the kitchen. Why is medium-uncommon steak so standard? Why do we bake a few things at 350 F/175 C and others at 375 F/190 C? and how temporarily does a pizza cook dinner if we overclock an oven to 1,000 F/540 C? author and cook dinnering geek Jeff Potter supplies the answers and offers a singular take on recipes -- from the candy (a "imply" chocolate chip cook dinnerie) to the savory (duck confit sumove).

This ebook is an excellent and exciting resource for any individual who wants to test with cook dinnering, even though you doncff0478#39;t imagine your self a geek.

  • Initialize your kitchen and calibrate your equipment
  • be told in regards to the essential reactions in cook dinnering, comparable to protein denaturation, Maillard reactions, and caramelization, and how they have an effect on the meals we cook dinner
  • Play with your food the usage of hydrocolloids and sous vide cook dinnering
  • gain firsthand insights from interviews with reseekers, food scientists, knife professionals, cooks, writers, and more, together with writer Harold McGee, television character Adam Savage, chemist Hervé This, and xkcd


From Cooking for Geeks: Butternut Squash Soup

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) rooster, turkey, or vegedesk inventory
1 small (130g) yellow onion, diced and sautéed
1/2 teaspoon (1g) salt (advertjust to style)

Notes

  • The weights are for the prepared ingredients and handiest tough tips. So, prepare every item individually. for instance, for the squash, peel it, then coat it with olive oil, sprinkle it with salt, and roast it in the oven at a temperature around 400–forty two5 F / 2 hundred–220 C until it starts to brown. when you move to purée the ingredients, cling again probably the most squash and probably the most inventory, style the purée, and see which you suppose it professionals. want it thicker? add more squash. Thinner? add more inventory.
  • This soup by itself could be very basic. Garnish with no matter what else you could have available that you suppose may move smartly, comparable to garlic croutons and Sir Francis Bacon. Or most sensible with a small dab of cream, a few toasted walnuts, and dried cranberries to offer it a feeling of Thanksgiving. How a few teaspoon of maple syrup, a few thin slices of red meat, and some fresh oregano? Chives, sour cream, and cheddar cheese? Why no longer! in its place of purchasing pieces to observe a recipe precisely, check out the usage of leftover ingredients from other foods to counterpoint the squash soup.
  • if you’re in a rush, you can “jump-get started” the squash by microwaving it first. Peel and quarter the squash, the usage of a spoon to scoop out the seeds. Then, cube it into 1–2” / 3–5 cm honest, drop it into a tumbler baking pan that’s each oven and microwave protected, and nuke it for 4 to 5 mins to partially warmth the mass. cast off from microwave, coat the squash with olive oil and a mild sprinkling of salt, and roast it in a prewarmthed oven until performed, about 20 to half-hour. if you’re no longer in a rush, you can skip the peeling step completely: reduce the squash in part, scoop out the seeds, advertd oil and salt, roast it for approximately an hour (until the flesh is soft), and use a spoon to scoop it out.

Pumpkin Cake

There are broadvert sorts of cake batters: high- ratio desserts--those who have more sugar and water than flour (or by a few definitions, just numerous sugar)--and occasional-ratio desserts—which tend to have coarser crumbs. for top-ratio desserts, there must be more sugar than flour (by weight) and more eggs than fat (again, by weight), and the liquid mass (eggs, milk, water) must be heavier than the sugar.

trust this pumpkin cake, which is a high-ratio cake (245g of pumpkin contains 220g of water--you can look those kinds of things up in the USDA nationwide Nutrient Database, to be had online at http://www.nal.usda.movev/fnic/foodcomp/seek/).

In a combineing bowl, degree out and then combine with an electric combineer to thokind of mix:
1 cup (245g) pumpkin (canned, or roast and puree your own)
1 cup (2 hundredg) 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 shape and bake in an oven prewarmthed to 350 F / 175 C until a toothpick comes out dry, about 20 mins.

Notes

  • are trying advertding dried pears soaked in brandy. you could additionally cling again probably the most raisins and sprinkle them on most sensible.
  • One nice thing about high-ratio desserts is they don’t have a lot gluten, so they gained’t prove like breadvert, even with over the top beating. With a complete weight of 920 grams, of which handiest kind of 20 grams is gluten, there just isn’t enough gluten provide on this cake to offer it a breadvert-like texture. There’s additionally a honest amount of each sugar and fat to interfere with gluten construction.
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ebook details

author: Jeff Potterwriter: Ocff0478#39;Reilly MediaBinding: PaperagainLanguage: EnglishPages: 432

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