This class was created by Brainscape user Evan Carl. Visit their profile to learn more about the creator.
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Evan Carl
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Decks in this class (61)
THE SCIENCE OF MEASURING
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16
cards
THE SCIENCE OF TIME AND TEMPERATURE
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36
cards
THE SCIENCE OF HEAT AND COLD
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55
cards
THE SCIENCE OF SENSES
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38
cards
PHYSICS AND FOOD
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29
cards
CONCEPT 1: GENTLE HEAT PREVENTS OVERCOOKING
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53
cards
CONCEPT 2: HIGH HEAT DEVELOPS FLAVOR
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95
cards
CONCEPT 3: RESTING MEATS MAXIMIZES JUICES
No deck description has yet been added by the author.
50
cards
CONCEPT 4: HOT FOOD KEEPS COOKING
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7
cards
CONCEPT 5: SOME PROTEINS ARE BEST COOKED TWICE
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3
cards
CONCEPT 6: SLOW HEATING MAKES MEAT TENDER
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45
cards
CONCEPT 7: COOK TOUGH CUTS BEYOND WELL DONE
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48
cards
CONCEPT 8: TOUGH CUTS LIKE A COVERED POT
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34
cards
CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID
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23
cards
CONCEPT 10: BONES ADD FLAVOR, FAT AND JUICINESS
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65
cards
CONCEPT 11: BRINING MAXIMIZES JUICINESS IN LEAN MEATS
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53
cards
CONCEPT 12: SALT MAKES MEAT JUICY AND SKIN CRISP
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58
cards
CONCEPT 13: SALTY MARINADES WORK BEST
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94
cards
CONCEPT 14: GRIND MEAT AT HOME FOR MORE TENDER BURGERS
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52
cards
CONCEPT 15: A PANADE KEEPS GROUND MEAT TENDER
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88
cards
CONCEPT 16: CREATE LAYERS OF BREADING THAT STICK
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47
cards
CONCEPT 17: GOOD FRYING IS ALL ABOUT THE OIL TEMPERATURE
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97
cards
CONCEPT 18: FAT MAKES EGGS TENDER
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84
cards
CONCEPT 19: GENTLE HEAT GUARANTEES SMOOTH CUSTARDS
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93
cards
CONCEPT 20: STARCH KEEPS EGGS FROM CURDLING
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49
cards
CONCEPT 21: WHIPPED EGG WHITES NEED STABILIZERS
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65
cards
CONCEPT 22: STARCH HELPS CHEESE MELT NICELY
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61
cards
CONCEPT 23: SALTING VEGETABLES REMOVES LIQUID
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84
cards
CONCEPT 24: GREEN VEGETABLES LIKE IT HOT--THEN COLD
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50
cards
CONCEPT 25: NOT ALL POTATOES ARE CREATED EQUAL
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63
cards
CONCEPT 26: POTATO STARCH CAN BE CONTROLLED
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46
cards
CONCEPT 27: PRECOOKING MAKES VEGETABLES FIRMER
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45
cards
CONCEPT 28: DON'T SOAK BEANS - BRINE 'EM
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41
cards
CONCEPT 29: BAKING SODA MAKES BEANS AND GRAINS SOFT
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64
cards
CONCEPT 30: RINSING (NOT SOAKING) MAKES RICE FLUFFY
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89
cards
CONCEPT 31: SLICING CHANGES GARLIC AND ONION FLAVOR
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83
cards
CONCEPT 32: CHILE HEAT RESIDES IN THE PITH AND SEEDS
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95
cards
CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR.
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97
cards
CONCEPT 34: NOT ALL HERBS ARE FOR COOKING
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61
cards
CONCEPT 35: GLUTAMATES, NUCLEOTIDES ADD MEATY FLAVOR
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53
cards
CONCEPT 36: EMULSIFIERS MAKE SMOOTH SAUCES
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42
cards
CONCEPT 37: SPEED EVAPORATION WHEN COOKING WINE
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77
cards
CHAPTER 38: MORE WATER MAKES CHEWIER BREAD
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73
cards
CHAPTER 39: REST DOUGHS AND TRIM KNEADING TIME
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49
cards
CONCEPT 40: TIME BUILDS FLAVOR IN BREADS
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60
cards
CONCEPT 41: GENTLE FOLDING STOPS TOUCH QUICK BREADS
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79
cards
CONCEPT 42: TWO LEAVENERS ARE OFTEN BETTER THAN ONE
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86
cards
CONCEPT 43: LAYERS OF BUTTER MAKE FLAKEY PASTRY
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86
cards
CONCEPT 44: VODKA MAKES PIE DOUGH EASY
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53
cards
CONCEPT 45: LESS PROTEIN MAKES TENDER CAKES, COOKIES
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72
cards
CONCEPT 46: CREAMING BUTTER HELPS CAKES RISE
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51
cards
CONCEPT 47: REVERSE CREAM FOR DELICATE CAKES
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49
cards
CONCEPT 48: SUGAR CHANGES TEXTURE (AND SWEETNESS)
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74
cards
CONCEPT 49: SUGAR AND TIME MAKE FRUIT JUCIER
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63
cards
CONCEPT 50: COCOA POWDER DELIVERS BIG FLAVOR
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100
cards
WHAT TO LOOK FOR
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55
cards
COOKWARE MATERIAL
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13
cards
KNIFE BASICS
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6
cards
EMERGENCY INGREDIENT SUBSTITUTIONS
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19
cards
FOOD SAFETY
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21
cards
CONVERSIONS AND EQUIVALENTS
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49
cards
More about THE SCIENCE OF GOOD COOKING
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