Nov 19, NPR coverage of The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated. Online PDF The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook s Illustrated Cookbooks), Read PDF. Feb 1, Such an interview was on Lab Out Loud with food chemistry expert Guy Crosby, Ph.D., about his book The Science of Good Cooking. The book.
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The Science of Good Cooking: Master 50 Simple Concepts to and millions of other books are available for site Kindle. 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. Fifty unique experiments from the test kitchen bring food science to life, and more than landmark Cook's Illustrated recipes illustrate each basic principle. PDF-The Science of Good Cooking (Cook's Illustrated Cookbooks) by The Editors of America's Test Kitchen and Guy Crosby.
I've talked recently about my favorite science podcasts. I listen to them frequently for, amongst other things, the witty banter and the interesting interviews. It has done pretty well for itself, as it rightfully deserves in my opinion. The hefty tome contains recipes in over pages, each recipe tweaked to perfection in America's Test Kitchen. In fact, the recipes are perfect to a fault. There are recipes in there literally asking for degree butter.
There are recipes in there literally asking for degree butter. I used to enjoy complicated recipes that call for degree butter, back when I had no kids and unlimited time. But now that I have a toddler, I thank my lucky stars when I have all the correct ingredients on hand.
Most of the time I improvise, swapping yogurt for sour cream because that's all I have and hey, dairy is dairy so close enough, right? I'm also going to admit I take whatever shortcuts necessary to obtain the fewest amount of dishes.
But was I going to let one toddler stop me from trying one of these perfected recipes? Of course not! I shipped the toddler off to her grandparents on a Saturday morning and started baking. For science! As you can tell from the photograph at the top of the post, even with all my toddler-free time I couldn't hold my wits together long enough to remember to download chocolate chips. For the chocolate chip cookies.
Nice going, brain. I substituted white chocolate chips for semisweet chocolate chips because that's what I already had, and hoped for the best.
My favorite part is that the books explains why the cookies were amazing, each recipe has a "Why This Recipe Works" section.
For example, in the chocolate chip cookie recipe, that section explains why the ratio of white to brown sugar can affect the chewiness, why browning the butter adds a huge amount of flavor, and why the recipe instructs to whisk the warm butter and sugar then letting it sit 10 minutes. For the chocolate chip cookies. Nice going, brain. I substituted white chocolate chips for semisweet chocolate chips because that's what I already had, and hoped for the best.
And the best is exactly what I got. The cookies were amazing!
My favorite part is that the books explains why the cookies were amazing, each recipe has a "Why This Recipe Works" section. For example, in the chocolate chip cookie recipe, that section explains why the ratio of white to brown sugar can affect the chewiness, why browning the butter adds a huge amount of flavor, and why the recipe instructs to whisk the warm butter and sugar then letting it sit 10 minutes. The answer to that last one, if you're wondering, is because "by allowing the sugar to rest in the liquids, more of it dissolves in the small amount of moisture before baking.
The dissolved sugar caramelizes more easily and helps to create a cookie with crisps edges and a chewy center. Because it is more than a collection of recipes, it's a primer.
The recipes are lumped into 50 concepts aiming to teach the core principles of cooking. I just keep picking up the book when I get a free moment, learning a little bit more about cooking every time. Like many others I learned cooking from watching my parents in the kitchen, I'm finding it incredibly refreshing to find out why some things work the way they do.
Don't have a Kindle? Try the Kindle edition and experience these great reading features: Is this feature helpful? Thank you for your feedback. Share your thoughts with other customers. Write a customer review. Read reviews that mention test kitchen science behind americas test highly recommend cooks illustrated things work great book science of good cover to cover easy to understand kindle version pie crust chocolate chip cooking techniques alton brown behind cooking science of good cooking learned a lot cookbook ever illustrated magazine.
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Hardcover Verified download. Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, downloading this book was a no brainer. Needless to say I had high expectations going in, and this book did not disappoint.
I'm an avid cook, and while I've had great success with certain types of food, I've been frustrated by inconsistent results in others. I can't seem to get a consistently moist pot-roast -- reason: The book is organized into 50 concepts with recipes reinforcing each concept.
There's a section called "why this works" following each recipe, which breaks down the science behind each step -- for instance why use a certain type of marinade, cooking technique, take extra steps, etc to achieve a desired outcome.
It's nice that it's not just a list of recipes. Experiments back each concept. Meats were weighed, measured, smashed to determine tenderness, and moisture loss.
They came up with a range of ideal resting times for various meats based on actually measuring the amount of juices lost at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to test out whether keeping bones on makes food taste better.
This book debunked some assumptions I had acid does not actually make food more tender , and helped me understand other ones better - why salt directly applied on skin makes it more crispy, but if you brined the skin you'd get a different outcome. I also learned that the direction you cut your onion affects its taste - obvious in retrospect, but I never thought about that!
I was disappointed I couldn't see a table of contents before download, so here are the 50 concepts you will find within the book - 1. Gentle Heat Prevents Overcooking 2. High Heat Develops Flavor 3. Resting Meat Maximizes Juiciness 4. Hot Food Keeps Cooking 5.
Slow Heating Makes Meat Tender 7. Tough Cuts Like a Covered Pot 9. Bones Add Flavor, Fat, and Juiciness Brining Maximizes Juiciness in Lean Meats Salty Marinades work best Grind Meat at Home for Tender Burgers Create Layers for a Breading That Sticks Fat Makes Eggs Tender Gentle Heat Guarantees Smooth Custards Starch Keeps Eggs from Curdling Whipped Egg Whites Need Stabilizers Starch Helps Cheese Melt Nicely Salting Vegetables Removes Liquid Potato Starches Can Be Controlled Precooking Makes Vegetables Firmer Don't Soak Beans -- Brine 'Em Slicing Changes Garlic and Onion Flavor Chile Heat Resides in Pith and Seeds Bloom Spices to Boost Their Flavor Not All Herbs Are for Cooking Glutamates, Nucleotides Add Meaty Flavor Emulsifiers Make Smooth Sauces Speed Evaporation When Cooking Wine More Water Makes Chewier Bread Rest Dough to Trim Kneading Time Time Builds Flavor in Bread Layers of Butter Makes Flaky Pastry Vodka Makes Pie Dough Easy Creaming Butter Helps Cakes Rise Reverse Cream for Delicate Cakes Sugar Changes Texture and Sweetness Sugar and Time Makes Fruit Juicer How do you keep meat from cooling too much when you rest it?
Overall a great book if you want to improve your cooking technique, and also if you just want to learn more about why things behave the way they do! Looks like "Look inside" is now available for this book so there's finally a table of contents!