The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the KitchenMaster 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen. |
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User Review - jms001 - LibraryThingFinally finished…and I'm a better chef for it. I've always loved cooking, but there's always been a part of me asking why does a particular recipe work when I add the secret ingredient? What's the ... Read full review
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User Review - EmmaBleu - LibraryThingUnlike any other cookbook you know, The Science of Good Cooking is organized around concepts, rather than recipes, categories, or occasions. The editors urge you to master these fifty simple concepts ... Read full review
Contents
CONTENTS | |
The Science of Time and Temperature | |
The Science of Heat and Cold | |
The Science of Tools and Ingredients | |
Recipe Table of Contents | |
Other editions - View all
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime ... No preview available - 2012 |
Common terms and phrases
½ cup ½ teaspoon ¼ cup 15 minutes 160 degrees 30 minutes Adjust oven rack beef bone braising bread brine brisket broth brown burgers cake cheese cheesecake chicken chicken breasts chimney starter chops coating collagen concept cool cornstarch cream crisp crumbs crust custard dish Dutch oven egg whites evenly fish flavor flour fries garlic glaze grill heat oven high heat inch ingredients juicy kosher salt layer liquid Maillard reaction marinade meat medium heat meringue minced fresh mixture moisture onion ounces overcooked paper towels pastry cream pieces pork position and heat proteins recipe refrigerate Remove ribs roasting pan salt and pepper sauce sear SERVES shallot shrimp side simmer skillet skin sliced starch steaks stirring stovetop sugar tablespoons tablespoons unsalted butter taste teaspoon teaspoon pepper teaspoon salt tender tenderloin TEST KITCHEN texture thick Transfer turkey vegetable oil vinegar Whisk wire rack wood chips yolks
Bibliographic information
| Title | The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
| Editor | Cook's Illustrated |
| Publisher | America's Test Kitchen, 2012 |
| ISBN | 1936493462, 9781936493463 |
| Length | 504 pages |
| Subjects | › › Cooking / Methods / Baking Cooking / Methods / General Cooking / Reference |
| Export Citation | BiBTeX EndNote RefMan |