The science of good cooking : : master 50 simple concepts to enjoy a lifetime of success in the kitchen /

• Material Type: 図書
• ISBN: 1933615982; 9781933615981
• Title: The science of good cooking : : master 50 simple concepts to enjoy a lifetime of success in the kitchen /
• Publication, Distribution, etc.: Brookline, Massachusetts : : America's Test Kitchen,
• Publication Date: [2012],
• Extent: xvii, 486 pages : ; 27 cm
• Contributor: the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.
• Text Language Code: eng
• NDC 10th ed.: 498.53 : Hygienics. Public health. Preventive medicine; 596 : Food. Cookery
• Target Audience: 一般
• Note (General): Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- 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 heat 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 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 makes flaky pastry -- Concept 44. Vodka makes pie dough easy -- Concept 45. Less protein makes tender cakes, cookies -- Concept 46. Creaming butter helps cakes rise -- Concept 47. Reverse cream for delicate cakes -- Concept 48. Sugar changes texture (and sweetness) -- Concept 49. Sugar and time makes fruit juicer -- Concept 50. Cocoa powder delivers big flavor -- Equipping your kitchen -- Cookware materials -- What about nonstick pans? -- Knife basics -- Emergency ingredient substitutions -- Food safety -- Conversions and equivalents.; Spine title: Cook's illustrated : the science of good cooking
• Holding library: 東京都立中央図書館
• Note (Library): 301
• Call No.: 498.5-S41-S
• Data Provider (Database): 東京都立中央図書館 : 公共図書館蔵書
• Bibliographic ID (SomokuID): 1352049601; 7114304818
• OCLC No.: 2012012807; https://www.worldcat.org/oclc/2012012807; (OCoLC)793421734; https://www.worldcat.org/oclc/(OCoLC)793421734