INDEX LV Page references of the form 4·381 refer to volume 4, page 381 PAMETRIC RECIPE TABLES Best Bets for Stocks ................................................................................... 2·296–297 Stock Aromatics ............................................................................ 2·298 Broths ................................................................................... 2·304–305 Infused Liquids ............................................................................. 2·310 Lowering pH ................................................................................. 2·314 Adding Flavor with Alcohol ......................................................... 2·317 Using Essences and Extracts in Cooking .................................... 2·325 Extracts .......................................................................................... 2·326 Infused Fats ................................................................................... 2·329 Jus ......................................................................................... 2·344–345 Consommé ........................................................................... 2·374–375 Vegetable and Fruit Purees........................................................... 2·425 Freeze-Drying ............................................................................... 2·451 Tartares ............................................................................................ 3·63 Cooking Tender Meats Sous Vide ................................................. 3·96 Cooking Tender Red Poultry Sous Vide ....................................... 3·99 Cooking Tender White Poultry Sous Vide ................................... 3·99 Cooking Fish Sous Vide ............................................................... 3·102 Cooking Tender Shellfish Sous Vide ........................................... 3·103 Cooking Tough Poultry ................................................................ 3·108 Cooking Tough Shellfish .............................................................. 3·108 Cooking Tough Cuts .................................................................... 3·109 Cooking Tough Offal Sous Vide .................................................. 3·146 Cooking Tender Organ Meats Sous Vide .................................... 3·146 Brines ............................................................................................. 3·168 Wet Cures ...................................................................................... 3·169 Dry Rubs ....................................................................................... 3·169 Brining ........................................................................................... 3·172 Curing ............................................................................................ 3·172 Smoking Meats and Seafood ........................................................ 3·210 Burgers ........................................................................................... 3·234 Coarse-Ground Sausages .................................................... 3·236–237 Emulsion-Style Sausages ..................................................... 3·238–239 Fermented Sausages............................................................. 3·244–245 Gas-Ripened Fruit ........................................................................ 3·285 Cooking Fruits Sous Vide Until Tender ...................................... 3·288 Cooking Vegetables Sous Vide Until Tender .............................. 3·289 Cooking Fruits or Vegetables Sous Vide for Purees ................... 3·290 Cooking Fruits Sous Vide in Sugar Syrup Until Tender ............ 3·291 Cooking Vegetables Sous Vide with Fat Until Tender ............... 3·292 Warming Vegetables Sous Vide .................................................... 3·292 Blanching Sous Vide ..................................................................... 3·293 Potato Purees ................................................................................ 3·297 Pressure-Cooking Plant Foods .................................................... 3·300 Risotto ........................................................................................... 3·305 Microwaving Vegetables ............................................................... 3·311 Naked Frying................................................................................. 3·320 Fried Fruit and Vegetable Chips .................................................. 3·328 Batters ............................................................................................ 3·333 Preservation .................................................................................. 3·348 Heat-Treated Fruit ........................................................................ 3·359 Smoked Plant Foods ..................................................................... 3·362 Dehydration .................................................................................. 3·366 Freeze-Drying Plant Foods .......................................................... 3·372 Pasta Doughs ................................................................................. 3·381 Compressing or Impregnating Produce ...................................... 3·390 Thickening with Natural Starch .................................................... 4·28 Thickening with Modified Starch.................................................. 4·30 Thickening Cold Liquids ............................................................... 4·46 Thickening Hot Liquids ................................................................. 4·47 Making Milks and Creams ............................................................. 4·56 Edible Films .................................................................................... 4·60 Cooking Whole Eggs ...................................................................... 4·78 Pickled and Preserved Eggs ........................................................... 4·82 Separated Egg Gels ......................................................................... 4·85 Blended Egg Gels ............................................................................ 4·92 Smoking Dairy and Eggs .............................................................. 4·100 Protein Curds ................................................................................ 4·104 Gelling with Transglutaminase (Activa) ..................................... 4·116 Cold Gels .............................................................................. 4·140–141 Firm Coating Gels ........................................................................ 4·151 Hot Gels ........................................................................................ 4·160 Hot Fruit Gels ............................................................................... 4·165 Methylcellulose Gels .................................................................... 4·171 Fluid Gels ...................................................................................... 4·177 Spherification ................................................................................ 4·187 Constructed Cheeses .................................................................... 4·223 Airs, Bubbles, and Froths ............................................................. 4·264 Light Foams................................................................................... 4·270 Thick, Fine-Textured Foams ............................................... 4·278–279 Set Foams ............................................................................. 4·288–289 Puffed Snacks ................................................................................ 4·302 STTEGIES TABLES Cooking in CVap Ovens and Combi Ovens ...................... 2·170–171 Using a Microwave Oven ............................................................. 2·185 Sous Vide Cooking Strategies ............................................. 2·204–205 Water Bath Strategies for Cooking Sous Vide............................. 2·244 Cooling Sous Vide ........................................................................ 2·255 Freezing Sous Vide ....................................................................... 2·259 Thawing Sous Vide ....................................................................... 2·263 Searing After Sous Vide ....................................................... 2·270–275 Juicing .................................................................................. 2·336–337 Thickening Sauces, Jus, and Glazes ............................................. 2·346 Filtering Liquids and Clarifying Consommés ........................... 2·352 Concentrating ............................................................................... 2·379 Grinding, Milling, and Pureeing ................................................. 2·400 Drying ........................................................................................... 2·430 Cooking with Liquid Nitrogen .................................................... 2·459 Rendering Fats .............................................................................. 3·145 Marinating ..................................................................................... 3·192 Making Emulsions ............................................................... 4·208–209 Creating Foams .................................................................... 4·258–260
