(PDF) The Science of Good Cooking


  • Hardcover
  • 486
  • The Science of Good Cooking
  • Cook's Illustrated Magazine
  • English
  • 12 September 2020
  • null

10 thoughts on “(PDF) The Science of Good Cooking

  1. says: Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine (PDF) The Science of Good Cooking Cook's Illustrated Magazine é 5 characters

    (PDF) The Science of Good Cooking A few years ago I was flipping through an America's Test Kitchen magazine at my mother in law's house and saw a diagram showing ripening bananas and their relative sugar content The riper the banana the sugar due to the starch breakdown that's one reason super ripe bananas are better for desserts I skimmed some of the recipes and they all had little lead ins explaining why they chose specific ingredients and

  2. says: (PDF) The Science of Good Cooking

    Free download The Science of Good Cooking Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine Cook's Illustrated Magazine é 5 characters I do no know how to cook I can bake because I can follow directions and set a timer but cooking meat is terrifying for me I don't know how many times that I have heard You'll just know when it is done If this cooking 6th sense inherited in some people I definitely do not have it Also the color change techniue doesn't work for me because sl

  3. says: (PDF) The Science of Good Cooking Cook's Illustrated Magazine é 5 characters Free download The Science of Good Cooking

    Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine Cook's Illustrated Magazine é 5 characters Free download The Science of Good Cooking I feel weird writing a review for a cookbook but SERIOUSLY This book is a game changer I've enjoyed cooking and baking for years and can follow a recipe well enough but when something didn't turn out I could never really troubleshoot what went wrong This book will change that I loved the layout there are 50 concepts and they begin with explaining the science behind why this techniue works versus others etc They explain

  4. says: Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine Cook's Illustrated Magazine é 5 characters (PDF) The Science of Good Cooking

    (PDF) The Science of Good Cooking I have been reading Cook's Illustrated since the first issue in 1993 Following 20 years of this wonderful magazine is like an educational jour

  5. says: Cook's Illustrated Magazine é 5 characters Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine Free download The Science of Good Cooking

    Free download The Science of Good Cooking (PDF) The Science of Good Cooking ok but not the 5 star cookbook I expected

  6. says: Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine Cook's Illustrated Magazine é 5 characters Free download The Science of Good Cooking

    (PDF) The Science of Good Cooking I was tempted to give this three or even two stars because1 It's WAY too much information for the stated goal Thes

  7. says: (PDF) The Science of Good Cooking

    (PDF) The Science of Good Cooking I am a connoisseur of good food and good cookbooks I am of the opinion one can never have too many good cookbooksHowever this one this marvellous piece of cooking knowledge I so wish I'd had those 30 years ago when I first started out on my own Do they still teach 'Home Ec' in high schools If so this should be reuired curriculumNot

  8. says: (PDF) The Science of Good Cooking Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine

    (PDF) The Science of Good Cooking Cook's Illustrated Magazine é 5 characters Free download The Science of Good Cooking At last I have been looking for this cookbook for yearsThings I love about this book1 In depth scientific explanations at the beginning of each chapterconcept2 More specific explanations after each recipe with the rationale behind each step3 Enough recipes for each concept to really help you master it4 The recipes themselves have been delicious The turkey I prepared the night before Thanksgiving and then left in the fridge uncove

  9. says: (PDF) The Science of Good Cooking Free download The Science of Good Cooking

    (PDF) The Science of Good Cooking I decided I had to own this book when it became a hot item at an annual White Elephant gift exchange Clearly this was no White Eleph

  10. says: (PDF) The Science of Good Cooking

    Free download The Science of Good Cooking (PDF) The Science of Good Cooking Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine From the starting of point of I think it's a wonderful book I wish I had something like this 20 years ago when I started cooking I'm going to point out a few things that I didn't enjoy as much about the book given that the other 5

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The Science of Good Cooking

Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine characters The Science of Good Cooking ç PDF, eBook or Kindle ePUB free Cook's Illustrated Magazine é 5 characters He book into 50 core principles support them through detailed yet friendly explanations bring them alive with color illustrations and inventive experiments and reinforce them through recipes that put the principle to wor ok but not the 5 star cookbook I expected

Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine

Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine characters The Science of Good Cooking ç PDF, eBook or Kindle ePUB free Cook's Illustrated Magazine é 5 characters In this radical new approach to home cooking we use science to explain what goes on in the kitchen Unlike other food science books we make a direct and practical connection between the science and the cooking We divide t A few years ago I was flipping through an America s Test Kitchen magazine at my mother in law s house and saw a diagram showing ripening bananas and their relative sugar content The riper the banana the sugar due to the starch breakdown that s one reason super ripe bananas are better for desserts I skimmed some of the recipes and they all had little lead ins explaining why they chose specific ingredients and techniues They were like mini science papers about cooking My background is research science so I found this incredibly appealing At the time I was decidedly a non cook I loved watching cooking shows but my feelings about the act of cooking anything myself amounted to something like gleeful disdain I had decided I was terrible at it and thus hated it in a proud sort of way For a long time I avoided it as much as possible to protect my home from fires and my loved ones from gastrointestinal distress My husband did most of the cooking and once in a while I contributed by either cooking something from my mom s Cream of Comfort recipes or better ordering take out But something about these Test Kitchen recipes they were so detailed They seemed doable I did not have experience in the kitchen but I was good at following instructions I also loved that the recipes were optimized I had occasionally attempted new recipes I found on the internet but the results there were highly variable With the Test Kitchen the recipes had gone through taste testing by people that knew good food For me this seemed like a suitable replacement for the generations of optimizing that happen as great family recipes are passed downI ve had people argue with me over this last point usually people that DO have a culinary starting point like a grandmother s spaghetti sauce recipe Best is subjective for sure when it comes to food When I ask these people about their specific recipes however they say Oh I add a little of this and a little of that it is a little different every time Ok if it s different every time how do you know it s always best The scientist in me wants some amount of reproducibility of results Also without intuition a little of this and that doesn t really help me My culinary starting point was something like Jarred spaghetti sauce tastes better than canned spaghetti sauceAfter a few years of cooking their recipes my pan is no longer to hot my spices are properly bloomed and I can even cook chicken breasts without drying them out When I started this process I routinely overcooked scrambled eggs This weekend I made the most luscious mini frittatas with mushrooms potatoes chives and gruyere Discovering the Test Kitchen s recipes was a life changer Sometimes when I chat with other Test Kitchen aficionados we jokingly refer to ourselves as disciples but it is completely true They rarely fail meI have almost all their show compendium cookbooks plus Baking Illustrated and miscellaneous others This book is organized differently than the rest Instead of presenting the recipes by meal or food category they are organized by cooking concepts such as controlling potato starches balancing bread leaveners and matching the right cooking techniues with various cuts of meat Along with the experiments that convey the concepts they include several recipes that demonstrate the concepts in action It s pretty brilliant The book is also includes full page information sheets like Butter 101 explaining how to properly shop for store and handle various ingredients I also loved the numerous tables and insets describing tangential experiments they did I ve included my favorite here Click to embiggen Hilarious I love that they did thisI m not sure I d recommend this as a first Test Kitchen cookbook I d probably recommend this one first since it has a greater survey of recipe types but it s a great complement to any cookbook collection And if you re a beginner like me you may find the foundation of your new culinary intuition here I still wouldn t call myself a great cook yet but I m getting there

Free download The Science of Good Cooking

Free download ¶ PDF, eBook or Kindle ePUB free é Cook's Illustrated Magazine characters The Science of Good Cooking ç PDF, eBook or Kindle ePUB free Cook's Illustrated Magazine é 5 characters K At Cook's Illustrated we've been asking why in the kitchen for over 20 years and often find our answers in science We believe good science makes great food and that understanding basic science will make you a great coo I decided I had to own this book when it became a hot item at an annual White Elephant gift exchange Clearly this was no White Elephant My trade proposal went unbrokered however so I opted for the next best option I checked Cook s Illustrated The Science of Good Cooking out from the library I felt a little sad that I couldn t earmark pages and highlight passages and write notes in margins Imagine my delight when that very day I happened to walk past a pile of books being sold by the Friends of the Library and there was a near new copy of this book so obviously meant for me I paid the used book price asked for this treasure returned the library copy and got my highlighter and pencil readyEarly on the book points out that we need to learn to cook by learning science and by following recipes Gone are the days we learn at our grandmother s side perfecting the same handful of recipes before passing them down to our children though I count myself as one of the lucky ones who got to do this because in fact we live in an era where we no longer rely on just a handful of tried and true family andor regional favorites Most of us today enjoy cooking and baking from recipes representing nations and cultures around the world Science provides the backdrop recipes give us structureYou ll learn 50 simple concepts from how gentle heat prevents overcooking to why starch helps cheese melt better that you can apply to anything you cook Better yet you ll get 400 recipes engineered for perfection True storyI ve been cooking and baking pretty well and mostly unpretentiously Southwest Virginia Country cooking is my specialty for over 40 years yet I never knew I was over mixing my cookies until now I baked my first batch this weekend without over mixing and indeed they were the best cookies I ve ever made It s true what they say about old dogsWhether you re a new cook or one like me who has been at it for decades there is a lot of great information within these pages I go to great lengths to ensure my children have exact replicas of the cookbooks from which I prepared their childhood favorites but I have every intention of adding this to my list of gift purchases for them If I had only one cookbook to buy this would be it