9781631597411
Liz Lee Heinecke
Acknowledgments - 3
Introduction - 7
Overview - 8
Rules of Kitchen and Food Safety- 10
Course 1
DAZZLING DRINKS - 12
Lab 1: Sweet Soda Syrups (supersaturated solutions) - 14
Lab 2: Razzle-Dazzle Root Beer (fermentation) - 16
Lab 3: Bodacious Bubble Tea (tapioca science) - 18
Lab 4: Sunset Lemonade (density gradient) - 20
Course 2
SCRUMPTIOUS SNACKS - 22
Lab 5: Paper-Bag Popcorn Explosion (vapor pressure) - 24
Lab 6: Pretzel Bread Sticks (Maillard reaction) - 26
Lab 7: Flavorful Fruit Leather (dehydration) - 30
Lab 8: Pucker-Up Pickles (acetic acid pickling) - 32
Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization) - 34
Course 3
CREAMY CHEESE AND FAB FERMENTS - 36
Lab 10: Stretchy Mozzarella (rennet cheese science) - 38
Lab 11: Perfect Panir (acid cheese science) - 40
Lab 12: Cool Creme Fraiche (lactic acid) - 42
Lab 13: Yummiest Yogurt (thermophilic bacteria) - 44
Lab 14: Tangy Green Beans and Carrots (lactofermentation) - 46
Course 4
DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES - 48
Lab 15: Dashing Vinaigrette (emulsions) - 50
Lab 16: Awesome Aioli (pasteurization) - 52
Lab 17: Heavenly Hummus (purees) - 54
Lab 18: Lip-Smacking Alfredo (viscosity) - 56
Lab 19: Tony Tomato Sauce (balance) - 58
Lab 20: Nut-Free Pesto (garlic) - 60
Lab 21: Best Beurre Blanc (emulsions) - 62
Course 5
MARVELOUS MAIN DISHES - 64
Lab 22: Homemade Pasta (gluten) - 66
Lab 23: Perfect Popovers (elasticity) - 68
Lab 24: Pizza Dough (gluten) - 70
Lab 25: Sky-High Souffle (roux) - 72
Lab 26: Super Spring Rolls (rice paper) - 74
Lab 27: Ooh La La Crepes (egg batter) - 76
Lab 28: Mouthwatering Meatballs (food safety) -78
Course 6
SASSY SIDES - 80
Lab 29: Fluffy Rice (rice starch) - 82
Lab 30: Vibrant Veggies (volatile acids) - 84
Lab 31: Posh Potatoes (water absorption) - 86
Lab 32: Super Salads (vegetable storage) - 88
Course 7
BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS - 90
Lab 33: Perfect Layer Cake (baking soda and acid) - 92
Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers) - 94
Lab 35: Heavenly Angel Food Cake (air bubbles) - 96
Lab 36: Tie-Dye Roll Cake (sponge structure) - 100
Lab 37: Mom's Pie Crust (butterfat/shortening) - 104
Lab 38: Celestial Cream Puffs (dough expansion) - 108
Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles) - 110
Lab 40: Jan's Buttercream Frosting (butterfat) - 112
Lab 41: Gorgeous Ganache (interfering agent) - 114
Lab 42: Magical Mirror Glaze (gelatin) - 116
Lab 43: Old-Fashioned Pudding (cornstarch) - 118
Lab 44: Luscious Lemon Curd (denaturation) - 120
Lab 45: Meltingly Marvelous Mousse (comminution) - 122
Course 8
DARING DECORATIONS AND DELECTABLE DESSERTS - 126
Lab 46: Fabulous Fondant (sugar) - 128
Lab 47: Chocolate Domes and Bowls (tempering) - 130
Lab 48: Meringue Mushrooms (glassy state) - 132
Lab 49: Marvelous Marshmallows (amorphous candies) - 134
Lab 50: Easy Ice Cream (crystal formation) - 136
Lab 51: Breathtaking Baked Alaska (insulation) - 138
Lab 52: Scrumptious Sorbet (air incorporation) - 140
About the Author/Photographer - 142
Index - 144