The Science of Good Cooking

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Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put option food science on the map. Organized around 50 nucleus principles our mental test cooks usage to evolve foolproof recipes, The Science of Estimable Cooking is a radical new attack to teaching the fundamentals of the kitchen. Fifty unique experiments from the mental test kitchen convey the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Bit Cookies) illustrate each of the basic principles at employment. These experiments reach from simple to playful to innovative - showing you why you should crease (versus stir) batter for chewy brownies, why you party whip egg whites with sugar, and why the simple addition of salt canful get meat juicy. A lifetime of experience isn't the prerequisite for becoming a estimable cook; knowledge is. Believe of this as an owner's manual for your kitchen.
Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this volume was a no brainer. Needless to say I had high expectations going in, and this volume did not disappoint.

I'm an avid cook, and while I've had outstanding success with certain types of food, I've been frustrated by inconsistent results in others. (I can't seem to have a consistently moist pot-roast -- reason: my cooking temperature was probably too high; wrong emasculated of meat + oven braising is better than stovetop since it heats more evenly in more directions)

The Science of Estimable Cooking breaks mastered why food cooks a certain way, and which techniques are best for what purpose. The volume is organized into 50 concepts with recipes reinforcing each concept. There's a section called "why this works" following each recipe, which breaks mastered the science buttocks each measure -- for instance why usage a certain type of marinade, cooking technique, proceeds extra steps, etc to achieve a desired outcome. It's nice that it's not just a list of recipes.

Experiments hinder each concept. Meats were weighed, measured, besotted to find tenderness, and moisture loss. They came up with a reach of ideal resting times for various meats based on actually measuring the amount of juices confused at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to mental test out whether keeping bones on makes food taste sensation better. This volume debunked some assumptions I had (acerb does not actually get food more tender), and helped me understand other ones better - why salt directly applied on tegument makes it more crispy, but if you brined the tegument you'd have a different outcome. I also learned that the direction you emasculated your onion affects its taste sensation - obvious in retrospect, but I never thought astir that!

I was disappointed I couldn't realise a table of contents before purchase, so here are the 50 concepts you will discovery within the volume -

1. Soft Heat energy Prevents Overcooking
2. High Heat energy Develops Spirit
3. Resting Meat Maximizes Juiciness
4. Hot Food Keeps Cooking
5. Some Proteins Are Best Cooked Twice
6. Dense Heating Makes Meat Sensitive
7. Cook Rugged Cuts Beyond Well Done
8. Rugged Cuts Like a Covered Commode
9. A Covered Commode Doesn't Demand Liquid
10. Bones Attention deficit disorder Flavor, Fat, and Juiciness
11. Brining Maximizes Juiciness in Lean Meats
12. Salt Makes Meat Juicy and Tegument Sharp
13. Salty Marinades employment best
14. Swot Meat at Interior for Sensitive Burgers
15. A Panade Keeps Land Meat Sensitive
16. Create Layers for a Breading That Sticks
17. Estimable Frying is All Astir Oil Temperature
18. Fatty Makes Eggs Sensitive
19. Soft Heat energy Guarantees Politic Custards
20. Starch Keeps Eggs from Curdling
21. Whipped Egg Whites Demand Stabilizers
22. Starch Helps Cheese Melt Nicely
23. Salting Vegetables Removes Liquid
24. Greenish Vegetables Like it Hot -- Then Cold
25. All Potatoes Are Not Created Equal
26. Potato Starches Canful Be Controlled
27. Precooking Makes Vegetables Firmer
28. Don't Soakage Beans -- Brine 'Em
29. Baking Soda Makes Beans and Grains Delicate
30. Rinsing (Not Soaking) Makes Rice Fluffy
31. Slicing Changes Garlic and Onion Spirit
32. Chile Heat energy Resides in Pith and Seeds
33. Blooming Spices to Boost Their Spirit
34. Not All Herbs Are for Cooking
35. Glutamates, Nucleotides Attention deficit disorder Meaty Spirit
36. Emulsifiers Get Politic Sauces
37. Velocity Evaporation When Cooking Wine
38. More Water Makes Chewier Breadstuff
39. Remainder Boodle to Spare Kneading Time
40. Time Builds Spirit in Breadstuff
41. Soft Folding Stops Rugged Quick Breads
42. Two Leaveners Are Often Better Than One
43. Layers of Butter Makes Flaky Pastry
44. Vodka Makes Pie Boodle Easygoing
45. Less Protein Makes Sensitive Cakes, Cookies
46. Creaming Butter Helps Cakes Ascent
47. Rearward Cream for Delicate Cakes
48. Refined sugar Changes Texture (and Sweetness)
49. Refined sugar and Time Makes Fruit Juicer
50. Cocoa Powder Delivers Large Spirit

The only thing I would wealthy person loved was a problem shooting / Q&A section - e.g. How do you livelihood meat from cooling too much when you remainder it?

Overall a outstanding volume if you want to improve your cooking technique, and also if you just want to larn more astir why things behave the way they do!

Update: Looks like "Look inside" is now available for this volume so there's finally a table of contents! :) Since I've been cooking with the new concepts in mind, I'm happy with how my meat dishes (especially the stews) are turning out. I also tried using vodka instead of water to get pie crust (with the gratuity of putting a heated pan under the pie pan) and the pie crust turned out flaky and delicious as promised.

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