Diesen Monat erscheint das Buch „Cooking for Geeks - Real Science, Great Hacks, and Good Food“ im O'Reilly Verlag und im obigen Video erklärt Autor Jeff Potter, wie man Eiscreme in 30 Sekunden mit flüssigem Stickstoff herstellt.
More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter (@cookingforgeeks) provides the answers and offers a unique take on recipes--from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).
This book will help you:
* Initialize your kitchen and calibrate your tools
* Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
* Play with your food using hydrocolloids and sous vide cooking
* Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd
"There's really no book out there like Cooking for Geeks--it's science textbook meets cookbook, written to appeal to anyone who's curious about how the details work in the kitchen," says Potter. "And it's not just for technical geeks--anyone who wants to do more than just follow a recipe will enjoy the book."