The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Hillman, Howard

• ISBN13: 9780618249633
• ISBN10: 061824963X
• Edition: Revised
• Format: Paperback
• Copyright: 2003-02-19
• Publisher: Houghton Mifflin Harcourt

Summary

In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.

Author Biography

Howard Hillman is the author of more than twenty-five books on food and wine. He has contributed articles to the New York Times, the Wall Street Journal, and Food & Wine as well as other distinguished publications.

Table of Contents

Preface	ix
Mistakes Good Cooks Make---and How to Avoid Them	xi
Cooking Equipment	1	(26)
Cooking Methods	27	(17)
Meats	44	(34)
Seafood	78	(24)
Dairy Products	102	(21)
Eggs	123	(11)
Fruits and Vegetables	134	(19)
Sauces and Thickeners	153	(24)
Seasonings	177	(11)
Oils and Fats	188	(12)
Baking	200	(18)
Beverages	218	(16)
Food Storage	234	(15)
Health and Nutrition	249	(16)
Diets	265	(10)
Potpourri	275	(18)
Further Reading	293	(4)
Index	297	(21)
About the Author	318

Excerpts

1 Cooking EquipmentAre quality knives a bargain? Yes, because quality knives should last you a lifetime. Inexpensive ones normally need to be replaced every five years or so. Thats why it is more cost-effective in the long run to invest in a few quality knives than to purchase a broader assortment of less expensive and inferior implements. As a bonus, your cutting, chopping, and slicing tasks will be quicker and easier. Our recommended five-knife starter set performs a wide variety of tasks. It comprises a 3- to 4-inch (blade length) paring knife, a 6-inch utility knife, an 8- inch serrated slicing knife, an 8-inch chef s (chopping) knife, and a 10-inch nonserrated slicing (carving) knife. You also need a 10-inch butcher steel for honing.Are dull knives more dangerous than sharp ones? Without question. The sharper the knife, the less likely the cook is to cut himself. This may sound like dull-witted reasoning, but the point is valid for two pragmatic reasons. First, people tend to be more careful when using sharper knives because the potential harm is more vivid in their minds. Second, a duller knife is more apt to slip when cutting because it requires more downward pressure to do the job. There are more benefits from a sharp knife than just safety. It makes cutting quicker and more efficient and minimizes ripping and tearing of the food.How do the four basic knife-blade alloys differ? Virtually all kitchen knives have blades of steel, an alloy consisting mainly of iron mixed with carbon and a smaller portion of other elements. The critical difference between carbon and stainless steel alloys is that the first has a higher carbon content, whereas the other amalgamation contains more chromium, and often nickel. The high-carbon stainless knife is betwixt and between the two- its carbon, chromium, and nickel proportions lie somewhere in between those of the standard carbon and stainless steel varieties. Yet another variation of the theme is the superstainless knife, the one with the scintillating silvery look. Its alloy-at least its plating alloy-is impregnated with relatively large quantities of chromium and nickel. An alloys precise makeup determines to a considerable extent a knifes advantages and disadvantages for a cook.What are the pros and cons of each knife-blade alloy? A carbon steel blade is unequaled in its ability to take an extremely sharp edge, and therefore it is preferred by most serious chefs. The major drawback of carbon steel is that unless the blade is promptly wiped dry after each use, it will rust. The alloy is also vulnerable to attack by the acid in foods like citrus fruits, tomatoes, and onions. If the knife is not washed soon after contact with these ingredients, the acid will react chemically with the metal, blemishing the blades surface with blackish stains. Moreover, that discoloration and its attendant off-odor can be transferred to the foods you are cutting. Superstainless steel is

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Excerpted from The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman
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