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The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen / the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.

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Language:
English.
Publication date:
2012
Imprint:
Brookline, MA : America's Test Kitchen, c2012.
Format:
  • Book
  • xvii, 486 p. : ill. (some col.) ; 27 cm.
Title Variation:
At head of title: Cook's illustrated
Note:
Includes separate table of contents for recipes.
Bibliography:
Includes bibliographical references (p. 451-453) and index.
Contents:
  • 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 heating 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 make 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 make flaky pastry
  • Concept 44. Vodka makes pie dough easy
  • Concept 45. Less protein makes tender cakes, cookies
  • Concept 46 ng butter helps cakes rise
  • Concept 47. Reverse cream for delicate cakes
  • Concept 48. Sugar changes texture (and sweetness)
  • Concept 49. Sugar and time make fruit juicier
  • Concept 50. Cocoa powder delivers big flavor.
Contributor:
Crosby, Guy.
America's Test Kitchen (Firm)
Subjects:
ISBN:
9781933615981
1933615982

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