Peter Schott’s Reviews > Cooking for Geeks: Real Science, Great Hacks, and Good Food > Status Update
Peter Schott
is on page 351 of 412
Chapter 6 - food additives. This was a neat read about what can be added to food and what it does. Jeff includes some interesting applications to cooking - hot marshmallows, gelled foods, and even just plain old liquid smoke. It was neat to read about the origins of some of these and why they're used, including an anti-sweetener. Also made me feel a little safer around some of these additives knowing what they are.
— Nov 28, 2010 09:04PM
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Peter’s Previous Updates
Peter Schott
is finished
Finished the book this evening. Jeff adds a brief section on allergy substitutions and some final words encouraging us to have fun above all (we can always order pizza if all else fails). Some neat stuff on tools and different ways to use them in cooking.
— Nov 29, 2010 08:53PM
Peter Schott
is on page 289 of 412
Chapter 5 done - lots of information about baking and leavening agents. There was a lot of stuff I hadn't thought of before reading this chapter about why the agents work. Jeff also included recipes for various baked goods and whipped goods. Since baking is one of my favorite ways to cook, this was probably my favorite chapter so far.
— Nov 28, 2010 07:56PM
Peter Schott
is on page 237 of 412
Chapter 4 - Temperatures. Lots of interesting facts about cooking foods, freezing foods, and the chemical reactions that take place due to temperatures and ingredients. Lots of fascinating information in this chapter.
— Nov 27, 2010 11:55AM
Peter Schott
is on page 167 of 412
Finished Chapter 3 - dealing with Tastes, Smells, and Flavors. It was interesting, but felt a little long. I guess that's because I tend more towards baking than experimenting. Regardless, I picked up a couple of tips in here about balancing flavors in various recipes and why some combinations work better than others. This book is very appropriately named. :)
— Nov 26, 2010 09:03PM
Peter Schott
is on page 40 of 412
Read through chapter one last night. I can tell that this is going to be a great read.
— Nov 26, 2010 11:52AM
