What Einstein Kept Under His Hat: Secrets of Science in the Kitchen (53 page)

Fresh Orange Sponge Cake, 88–89

frost, on glass containing mint julep, 39–40

frozen custard, 66

frozen yogurt, 66

fructose, 203, 204, 206, 233, 236

fruit(s), 147–201

     accessory, 149

     aggregate, 148–49

     bruising of, sweetness and, 155–56

     climacteric, 151

     enzymatic browning of, 375

     multiple, 148, 149

     nonclimacteric, 151

     ripening of, 149–53, 156–57

     simple, 148

     
see also
specific fruits

fruit-juice concentrate, as sweetener, 233

frying onions, 342

fusilli,
221

galactose, 203, 206

ganache, 442, 443

garlic

     dried, 344

     flavor of, 340–42

     releasing flavor of, 343

     Sherry-Browned Chicken with Garlic, 32

garlic-infused oil, 345–47

garlic oil, 345

garlic powder, 344–45

gases

     dissolved, escape from liquids, 33

     for gas grills, 319

gas grills, charcoal grills versus, 316–20

GDL (glucono-delta-lactone), 137

gelatin

     formation in braising, 298

     as thickener, 381–82

     in yogurt, 59

gelation, 210

General Electric, 406–8

germ, in corn kernel, 225

germination, 225

gin, 331–32

ginger, 331, 336

gingeroles, 336

Girl Scouts, 429

glass baking pans, oven temperature and, 400–401

glucono-delta-lactone (GDL), 137

glucose, 203, 204, 206, 233, 236

glucose oxidase, 137

glycerol (glycerin), 22, 233

glycosides, in soybeans, 132–33

goat cheeses, 77

goldenizing onions, 341–42

Gorgonzola, 76

     polenta with, 229

grades of eggs, 85–86

grain(s), 148

     starch in, 203

     
see also
specific grains

grain alcohol, 22

green peppercorns, 333

greenshell mussels, 253–54

green tea, 10–11

     brewing, 16

Grilled Chocolate Sandwich, 444

grilling, 392

     barbecuing differentiated from, 317

     direct versus indirect, 319–20

     gas versus charcoal grills for, 316–20

groats, buckwheat, 219–20

ground beef

     color of, 275–79

     odor of, 276

Guacamole, Wasabi, 360

guaiacol, 324

gullet, 5

gums, 223, 381–82

habaneros, 335

half-and-half, 55, 57

hard-boiled eggs

     cooking, 103

     dimple in end of, 102

     peeling, 96

     yolk color of, 96, 98–99

hard cider, 195, 196–97

hard water, tea brewed with, 7

Hash Browns, Chili Pepper, 339–40

head cheese, 280–81

heat, 389–90

     Btu’s (British thermal units) and, 386–87

     conduction of, 404

heat (
continued)

     in cooking, 385–86

     of fusion, 42

     to minimize enzymatic browning of fruit, 155

     protein denaturation by, 249, 271

     specific, of water, 398

     temperature versus, 385, 419

     
see also
temperature

heat capacity, 396, 398

heavy whipping cream, 54, 55, 56

herb(s)

     dried and fresh, amounts to use, 349–50

     shelf life of, 348, 350–51

     spices versus, 326–27

     timing of addition in cooking, 347–48

     website for, 328

     
see also
specific herbs

“herbal” remedies and supplements, 326

Hevea brasiliensis,
405

hexane, in oil production, 161

hides, tanning, 8

high-fructose corn syrup, 233

high-performance liquid chromatography (HPLC), 338

hominy, 227

homocapsaicin, 338

homodihydrocapsaicin, 338

honey, 233, 236–37

hops, 23–25

horseradish, 336

     preserving pungency of, 358–59

     as wasabi substitute, 356–58

hot peppers, 328, 333–35

hot smoking, 322, 354

“hot” spices, 332–38

Hot Wok Mussels, 255

HPLC (high-performance liquid chromatography), 338

hydrocarbons, 160

hydrogenated fats, 168, 170

hydrogen bonds

     in alcohol-water mixtures, 314

     in water, 398

hydrogen cyanide, 423

hydrogen ions, 14

hydrogen peroxide

     for disinfecting surfaces, 116

     to remove red wine stains, 48

     for washing produce, 115–16

hydrogen sulfide

     in eggs, 98, 99, 100

     meat spoilage and, 278

     odor of, 28

hydrolysis, 137, 203

hydrolytic rancidity, 172, 173–74

hydrophilic substances, 379–80, 437–38

hydroxyapatite, 312

p
-hydroxybenzyl isothiocyanate, 336

hydroxyl groups, 22

hygroscopic substances, 362

ice cream

     air content (overrun) of, 68

     butterfat in, 66

     eating to cool off, 67

     required weight of, 68

     soft-serve, 65–66

ice cubes

     in bars, temperature of, 42

     chilling beverages with, 41–42

iced tea

     clear versus cloudy, 6–7

     sun tea, 303

Idaho baking potatoes, 208

imbibing, 4

imitation cheese, 81

indirect grilling, 319–20

infantile botulism, 237

infrared absorption spectra, 398

instant rice, 216

Instant Vanilla Custard Sauce (Crème Anglaise), 92–93

invertase, 236

invert sugar, 204

iridescence, on meat, 282

iron

     in black olive production, 185

     cooking of meat and, 278

     reduced, 124

     reducing agents and, 285

     in spinach, 122–23

isoelectric point, 62

isohumolones, 24

isomer(s), 171, 285

isomerization, of chlorophyll, 112

isopropyl alcohol (isopropanol), 22

isothiocyanates, 336, 358

Jack Daniel’s Rib-Ticklin’ Barbecue Sauce, 38

Jack Daniel’s Tennessee Whiskey, 36–37

jalapeños, 335

Japanese rice, 213

jasmine rice, 213

Jerez de la Frontera, Spain, 29

Jerez-Xérès-Sherry denomination, 29

Johnson, Richard, 320–21

juniper berries, 332

kamado(s),
320–24

Kamado Corp., 321

kasha,
219–20

Katzer, Gernot, 328

kernels, of corn, 225

Kikuyama, Andy, 357

kinetic energy, 385, 389–90, 403

Kingsford Products Company, 318

Klauber, Tommy, 139

knife sharpener, 127, 128

knives, sharpness of, for cutting onions, 127

kreteks,
361

labels.
see
food labels

lachrymator, 125

lactitol, 234

Lactobacillus acidophilus,
60

Lactobacillus bulgaricus,
60–61

Lactococcus,
84

lactose, 204, 206, 233

lactose intolerance, yogurt and, 61

Laetrile, 423

lagniappes, 418

Laird & Company, 197

lamb, in Paula Wolfert’s Slow-Roasted Leg of Lamb with Pomegranate Glaze and Red Onion–Parsley Relish, 415–16

Lamiaceae, 327

langostinos,
266

langoustines,
266

Lasioderna serricorne,
353

leaching, misuse of word, 420–21

lead, sugar of (lead acetate), 234

lead poisoning, 234–35

lecithin, 84, 380, 381

leftover polenta, 229

legumes, 148

     intestinal gas caused by, 141–42

     nitrogen fixation by, 143

Leuconostoc,
63, 84

Leuconostoc citrovorum,
68

light

     color of, browning reactions and, 302

     deterioration of vegetable oil due to, 180

light cream, 55, 57

light whipping cream, 55, 56–57

lignin, 223

     burning of, 324

lime (calcium oxide), 232

     in
masa harina
production, 231

lime juice, fish “cooked” in, 248–51

limewater, 232

limonene, 331, 336

Lincoln County Process, 37

linguine, 221, 222

lipophilic substances, 379–80, 437

lipoxygenases, in olive oil, 177

liquid smoke, 353–56

Listeria monocytogenes,
77

listeriosis, 75, 77

litmus, 13

locust beans, 441–42

long-grain rice, 212

Louisiana State University disaster information website, 371

low-fat milk, 52, 55

lycopene, 111, 239, 240–41

lye.
see
sodium hydroxide (caustic soda; lye)

lysozyme, in eggs, 101

maceration, 331

macronutrients, 124

mad cow disease, 274

magnetron, 393, 394

maguro,
242

Maillard, Louis Camille, 296–97

Maillard reactions, 278, 296–97, 299

     caramelization versus, 299

     dry roasting bones for stock and, 304

     onions and, 341, 342

Malta fever, 77

maltitol, 234

maltose, 204, 206, 233, 236

mangoes, flavor of, 425

mannitol, 234

Manzanillas, 30

margarine, consistency of, 167

Marinated Skirt Steak Fajitas, 294–95

marinating meat, 286–90

     vacuum marinators for, 291–93

marsh mallow plant, 427

marshmallows, 427–29

     manufacture of, 427–28

     toasting, 428–29

Marshmallow Zaps, 430–31

Mary, Queen of Hungary, 355

masa harina,
production of, 230–31

mashed potatoes, 207–9

     preparation method for, 208

mayonnaise

     as emulsion, 379, 380–81

     garlic, smoky, 384

meat(s)

     advanced meat recovery systems for, 273–74

     braising, 295–98

     consumption of, 269

     cooking of, 271, 278

     cultural differences in attitudes toward, 270

     cured, 282–84

     definition of, 269

     display-case cuts of, 273

     iridescent appearance of, 281–82

     leakage of juices from, 277

     marinating, 286–90

     mechanically separated, 272–74

     primal cuts of, 273

     processing of, 272–73, 285

     protein in, 271

     shape of roasts, cooking time and, 409–10

     structure of, 270–71, 281–82

     subprimals of, 273

     variety, 274–75

     
see also
specific varieties of meat

mechanically separated meat (MSM), 272–74

Mediterranean fever, 77

Mediterranean mussels, 253

medium-grain rice, 212

melanoidins, 297

melding, 421–22

melting, dissolving versus, 420

melting point, 420

melting temperature, 436

menthol, 331

Mercenaria mercenaria,
256

metal(s)

     as conductor of heat, 404

     electrolytic reactions between, 377–78

     emissivities of, 399

     
see also
specific metals

metal baking pans, oven temperature and, 399–401

methane, for gas grills, 319

méthode champenoise, 33

methyl alcohol (methanol), 22

4-methylthio-trans-3-butenyl-isothiocyanate, 336

metmyoglobin

     color of ground beef and, 276, 277, 278

     color of tuna and, 243

Mexican vanilla, 366

micelles, 62

microwave ovens

     empty, danger of operating, 35

     timing cooking in, 393–95

mild onions, 128–30

milk

     for cheese production, 77–78

     to cool heat from capsaicins, 337

     curdling of, by rennet, 135–36

     definition of, 53

     evaporated, 54–55

     fat content in, 52–55

     proteins in, bacterial action on, 62

     soy.
see
soy milk

     sweetened condensed, 55

milk chocolate, 434

mineral oil, 160

mint family, 327

mint julep, frosting of glass containing, 39–40

miso, 138

Miso-Glazed Black Bass, 139–40

mixtures

     forms of, 382–83

     
see also
colloidal suspensions; emulsions; solutions

molasses, 233

molds, good and bad, 76–77

monoglycerides, 381

monosaccharides, 203, 206

     
see also
galactose; glucose; fructose

mozzarella, 78–79

mozzarella di bufala,
79

MSM (mechanically separated meat), 272–74

mullet, eggs of
(bottarga),
247–48

multiple fruits, 148, 149

muscle(s), structure of, 281–82

muscle fibers, 270

mushikamados,
320–21

mussels, 252–54

     cleaning, 252

     Hot Wok Mussels, 255

     raising of, 252–54

     species of, 253

     in Ultimate Oven Paella, 258–60

mustard family, 327

mustard oil, 336, 337, 358

mustard seed, 336

My Chai, 9

myofilaments, 271, 281–82

myoglobin, 243, 270

myosin, 271

myrosin, 358

Mytilus edulis,
253