The Food Lab: Better Home Cooking Through Science

2410 Pages·2017·52.43 MB·English

Eggs boiled for 30-second intervals from 0 to 12 minutes.
To Adri, who loves me despite the burgers;
To Ed, Vicky, and the whole Serious Eats team, for helping
me do my thing;
To my father, the scientist;
To my grandfather, the nutty professor;
To the one sister I like better than the other;
To my mother, who would have preferred a doctor;
To the other sister as well;
To Dumpling, Hambone, and Yuba, the best taste-testers a
man could ever hope for;
And to my grandmother, who would have preferred a
Tostitos jar.

CONTENTS
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CONVERSIONS
PREFACE BY JEFFREY STEINGARTEN
INTRODUCTION: A NERD IN THE KITCHEN
WHAT’S IN THIS BOOK?
THE KEYS TO GOOD KITCHEN SCIENCE
WHAT IS COOKING?
ESSENTIAL KITCHEN GEAR
THE BASIC PANTRY
1
EGGS, DAIRY,
and the Science of Breakfast
2
SOUPS, STEWS,
and the Science of Stock
3
STEAKS, CHOPS, CHICKEN,

FISH,
and the Science of Fast-Cooking Foods
4
BLANCHING, SEARING,

BRAISING, GLAZING,
ROASTING,
and the Science of Vegetables
5
BALLS, LOAVES, LINKS,

BURGERS,
and the Science of Ground Meat
6
CHICKENS, TURKEYS, PRIME

RIB,
and the Science of Roasts
7
TOMATO SAUCE, MACARONI,

and the Science of Pasta
8
GREENS, EMULSIONS,
and the
Science of Salads
9
BATTER, BREADINGS,
and the
Science of Frying
ACKNOWLEDGMENTS
INDEX
CONVERSIONS
COMMON INGREDIENTS BY
VOLUME AND MASS*
INGREDIENT TYPE AMOUNT
Water-Based 1 cup = 16
Liquids tablespoons
(including
water, wine,
milk,
buttermilk,
yogurt, etc.)
Eggs Jumbo
Extra Large
Large
Medium
Small