Bilowgii aad ayaan ula socday in maskaxdaydu aanay u shaqayn sida dadka kale. Laakiin, sida dadka kale, waxaan baran karaa ku dhawaad ​​wax kasta, haddii la ii sharaxo si macno leh. Tani waa sababta aan marar badan u damqado cabashooyinka joogtada ah ee dadka da'da ah "kaliya ma helaan," marka waxa dadka waayeelka ah ay runtii u baahan yihiin sharraxaad wanaagsan! Maxay tani ka qabtaa dib u eegista buug-karinta? Cunto karinta Geeks, Daabacaadda Labaad^{(Cooking for Geeks, Second Edition)} , waxaa loogu talagalay in lagu sharaxo cunto karinta dadka ku fekeraya farsamada iyo sayniska, sidaas darteedna ku qanacsan yihiin in aysan karin karin sababtoo ah cunto karinta waa adag tahay iyo buugaagta karinta si fiican uma sharaxin waxyaabaha. ma guulaysataa? Akhristow ogow.

Bilaabida buug-karinta

Markii aan dib u eegay ed daabacaaddii kowaad ee buuggan, waxaan ogaaday in ay xiiso u leedahay in la akhriyo oo xiiso leh in dib loo eego oo aan lahaa qaar ka mid ah cuntooyinka darn wanaagsan, sidoo kale. Maxaa kale oo uu akhristuhu weydiin karaa? Hagaag, bilawga, daabacaad labaad oo dib loo eegay oo la balaariyay taas oo xitaa ka xiiso badan in la akhriyo kii hore.

Waxaad ka heli doontaa qaar ka mid ah magacyada cutubyada daabacaadan cusub oo isticmaalaya erayo farsamo oo yar, laakiin nuxurka ayaa weli ujeedadiisu tahay in loo sharaxo siraha jikada dadka caadaystay habka sayniska.

Waxa kale oo jira liis cajiib ah oo waraysiyo lala yeeshay dadka sida Adam Savage (" Mythbusters ") iyo Bridget Lancaster (" America 's Test Kitchen ") iyo Douglas Baldwin (mathematician codsatay) iyo Lydia Walshin (qoraa cunto). Kuwaa buugga oo dhan ayaa la isku dhex daray, iyaga oo siinaya aragtiyo iyo sharraxaad haddii loo baahdo. Waxa kale oo jira bog u gaar ah qof kasta oo la waraystay, oo muujinaya aqoonsigiisa ama aagagga khibradda.

Buuggu waxa uu ku bilaabmaa tusmada tusmada oo taxaya dhammaan cuntooyinka. Waxay u kala qaybsan yihiin qaybo ay ka mid yihiin " Quraacda^(Breakfast) " iyo "Mains", kuwaas oo ka kooban waxaad filan karto, laakiin sidoo kale " Qaybaha^(Components) & Waxyaabaha^{(Ingredients)} ay ka kooban yihiin," iyo "Liiska Shaybaarada^(Labs) " oo tilmaamaya habka tijaabada sayniska ee buugga. Ma doonaysaa inaad hubiso burooyinkeeda dhadhanka, inaad hesho buskudkaada saxda ah, ama aad hagaajiso foornadaada ama qaboojiyaha? Taasi waa intaas oo dhan, iyo wax ka badan.

Inkasta oo qoraaga, Jeff Potter , uu dadka ku dhiirigeliyo inay u boodaan qayb kasta oo buuggu soo jiidato iyaga, waxaan dhihi lahaa, iyada oo ku saleysan khibradda cunto karinta ee xubnaha qoyska, haddii aad runtii ku cusub tahay cunto karinta waxaad samayn lahayd meel fog. Waxaa fiican inaad ka bilowdo cutubka 1 oo aad akhrido ilaa aad ka bilaabayso inaad fahanto sida arrimuhu u shaqeeyaan. Inta badan geeks runta ah (kaas oo Mr. Potter ku qeexay "xaqli iyo xiiso leh") tani ma qaadan doonto waqti dheer.

Ku bilow inaad ogaato inaad "u malaynayso sida geek" (waxaa jira tilmaamo) oo sii wad si aad u qeexdo qaabka jikada, sida aad u wajahdo cuntooyinka, iyo wax ka qabashada "cabsida jikada." Xitaa haddii aad horeba ugu qanacsan tahay jikada, inaad akhrido cutubkan kowaad hubaal waa mid qiimo leh. Ka sokow, wareysiga Adam Savage ayaa ku jira halkaas. Haa, wuxuu jecel yahay inuu wax kariyo!

Mr. Potter waxa kale oo uu dadka ku dhiirigeliyaa in aanay^(not) raacin habka loo kariyo. Waan arki karaa qodobkiisa, laakiin waxaan filayaa in habkani uu si fiican ugu shaqeeyo dadka khibrad dheeraad ah u lahaa jikada. Ma sheegi kartid waxa ay noqon karto hab macquul ah oo loo "baal-galo" haddii aanad waligaa samayn wax la mid ah hadda ka hor. Cuntooyinka soo socdaa miyay^(Does) dilaan hal-abuurka, sida uu ku adkaystay Mr. Potter ? Ma aha haddii aad weli ku jirto habka aad u baran lahayd sida loo kariyo cunto karinta, ugu yaraan waayo-aragnimadayda (waxaan karinayay ku dhawaad ​​60 sano hadda). Had iyo jeer waxaan si sax ah u raacaa cunto karinta - markii ugu horeysay ee aan sameeyo. Taas ka dib, wax walba way socdaan. 🙂

Waa inaan qiraa inaan qoslay markii aan arkay qaybta ku saabsan "3 x 4 Rule of countertops ." Weligay noloshayda oo dhan kamaan shaqayn jiko lahaansho intaa le'eg. Dhab ahaantii, jikada aan isticmaalayey 20kii sano ee la soo dhaafay xitaa ma laha hal miiska oo boosas intaa le'eg ku dhex yaal.

Waxaa jira qayb aad u fiican oo ka hadlaysa dhammaan qalabka aad u baahan doonto jikadaada. Oo kaliya kuma siinayso liis; waxay qaadanaysaa qayb kasta (Midi, dheri, iwm) waxayna kuu sharxaysaa sababta aad ugu baahan tahay iyo sida loo daryeelo. Qaybtan oo keliya ayaa u qalanta qiimaha buugga.

Ku saabsan cilmiga

Marka aad akhrido aasaaska, waa waqtigii aad ku socon lahayd cilmiga karinta iyo cunista. Cutub kastaa waxa uu ku bilaabmaa tusmooyin ku tusaya waxa aad ogaan doonto. Waa kan liiska cutubka 2.

Waxa kale oo jira liiska cuntooyinka, liiska "shaybaadhka" (tijaabooyin cilmiyeed) iyo liiska dadka buugga lagu waraystay.

Cunnooyinka waxaa laga yaabaa inaysan u muuqan mid soo jiidasho leh markaad aragto cinwaannada, laakiin horay u sii akhri oo akhri. Waxay halkaas u joogaan inay muujiyaan sayniska iyo tignoolajiyada laga doodayo, si la mid ah sida ay u joogaan inay kaa caawiyaan inaad abuurto wax wanaagsan oo aad cunto. Waxaa laga yaabaa inaadan rabin inaad diyaariso saxan kasta oo la bixiyo, laakiin markaad akhrido waxaad arki kartaa sida ay u shaqeyso si aad ugu sharaxdo waxaad baraneyso qaybtaas.

Buuggu wuxuu ku bilaabmayaa isagoo sharraxaya dhadhanka. Oo waxaa jira wax badan oo ka badan "macaan, cusbo leh, dhanaan, qadhaadh, macaan iyo kulul." Waxa jira jaantus, tusaale ahaan, oo tusinaysa maaddooyinka ay ka kooban yihiin caadooyin cunto cunto oo kala duwan si ay u matalaan dhadhankaas. Waa kan qayb ka mid ah

Waxa kale oo jira tijaabooyin u ogolaanaya akhristuhu inuu baadho xidhiidhka ka dhexeeya dhadhanka iyo urta, isagoo isticmaalaya maaddooyinka jikada ee caadiga ah, iyo kala duwanaanshaha hidde-raaca ee keena in dadka qaarkiis ay si ka duwan uga falceliyaan dhadhanka iyo urta kala duwan iyo waxa ka dhigaya "Supertaster." Tijaabadaasi waxay u baahan tahay sahay saynis ah oo aad u baahan tahay inaad ka soo gadato. Taasi waa wakiilka shaybaadhka kale ee buugga oo dhan. Qaar waxay isticmaalaan maaddooyin caadi ah, qaar waxay u baahan yihiin sahay cilmiyeed oo dheeraad ah.

Cunto karinta Geeks, Daabacaadda Labaad^{(Cooking for Geeks, Second Edition)} sidoo kale waxay ku dhiirigelisaa akhristaha inuu ka baxo aaggiisa raaxada marka ay timaado tijaabinta maaddooyinka aan caadiga ahayn. Qaar ka mid ah buugaagta cunto karinta ayaa kaliya bixiya cuntooyinka, halka buuggu uu sharaxayo sida maaddooyinka ay isugu xiran yihiin. Dhaqan ayaa laga yaabaa inuu hal shay u isticmaalo si la mid ah sida dhaqanka kale u isticmaalo wax ka duwan. Tusaale ahaan, bariiska cuntooyinka Asia iyo sarreenka ee cuntooyinka Yurub. Waxa jira jaantus kale oo waxtar leh oo tusinaya maaddooyinka caadiga ah ee cuntooyinka kala duwan. Daacadnimo, jaantusyada buuggu oo dhan ayaa mudan in ay iibsadaan dhammaantood.

Waxaana jirta qayb aad u wanaagsan oo sharxaysa sida ugu wanaagsan ee loo kaydiyo wax soo saarka. Maaddooyinka qaarkood waa in aan la iskula kaydin, qaar waa in lagu kaydiyaa heerkul ka sii qabow, waxyaalaha qaarna si ka dhakhso badan kuwa kale, iyo wixii la mid ah. Anigoo ah qof ay lumisay qaybteedii midho-soo-saarka cusub ee caaryada iyo xuubka, runtii waxaan u bogay ururinta macluumaadkan oo dhan hal meel.

Waa in aan qiraa in qaybta la yiraahdo " Dhiirigelinta dhadhanka Xisaabinta^{(Computational Flavor Inspiration)} " ay xoogaa madaxayga ka sarraysay. Qoraagu waxa uu taxliilay cuntooyin badan si uu u arko maaddooyinka ay sida caadiga ah u wada socdaan iyo isku-dhafka dhadhanka ee isku midka ah kiimikaad ahaan, waxana uu taas ku macneeyay ereyo cilmiyeed oo hubaal ah in uu farxo farmashiste kasta. Kadibna waxa jira shaybaadhka si uu ula tartamo akhristaha:

Waxa jira cutub u go'ay jawaabaha cilmiyaysan ee "Weli ma la sameeyey?" (taas oo faa'iido weyn u leh maskaxda gorfaynta) iyo arrimaha lagama maarmaanka u ah in cuntadu xumaato, oo ay weheliso hadal aad u fiican oo ku saabsan badbaadada cuntada guud ahaan. Maalmahan marka ay u muuqato sida toddobaad kasta waxaan ku aragnaa nooc ka mid ah cudurrada cuntada la xiriira ee wararka, ogaanshaha sida aad naftaada uga ilaalin karto sida ugu macquulsan waxyaalahan waa wax dheeraad ah.

Ma rabo in aan bixiyo buugga oo dhan, sababtoo ah runtii waxaan jeclaan lahaa in aan ku dhiirigeliyo qof walba inuu naftiisa u akhriyo. Xitaa haddii aadan u maleyneynin inaad tahay geek ama haddii aad hubto inaadan ku jirin cilmiga ugu yar, buugani wuxuu kuu sheegi doonaa wax xiiso leh oo aadan aqoon. Waxaan u maleynayaa inaad arki doonto sida karinta loogu talagalay Geeks, Daabacaadda Labaad^{(Cooking for Geeks, Second Edition)} waa isku darka saxda ah ee sayniska iyo farshaxanka.

Faa'iidada iyo khasaaraha

Daabacaadda labaad ee buuggan ayaa xitaa ka wanaagsan kii hore. Waa kuwan fikradahayga, pro iyo con.

Pro:

• Waxaa qoray qof si cad u yaqaan cunto karinta iyo sayniska labadaba
• Cuntooyinka loo habeeyey si loo muujiyo mabaadi'da laga hadlayo
• Tijaabooyinka loo qaabeeyey si ay mabda' kasta u caddeeyaan
• Wareysiyo lala yeeshay khabiiro kala duwan, oo waliba si xiiso leh loo qoray
• ^(Scientific)Tijaabada sayniska iyo cuntada ayaa si adag loo dhiirigeliyay

Con:

• Cuntooyinka la karinayo waxa ay noqon karaan xoogaa qarsoodi ah. Haddii aad raadinayso bilaw-bilow "Sida loo karkariyo biyaha," tani maaha.
• Cuntooyinka qaarkood waxay u baahan yihiin qalab aan sida saxda ah ugu badnayn jikada caadiga ah.
• Qaar ka mid ah sayniska iyo xisaabta ayaa jooga heer ka sarreeya sida dadka qaar ay u heli karaan si fudud.

Laakiin, sidaan idhi, waxaan ku dhiirigelin lahaa qof walba inuu akhriyo Cunto karinta Geeks, Daabacaadda Labaad^{(Cooking for Geeks, Second Edition)} naftooda.

Xukun

Cunto karinta Geeks, Daabacaadda Labaad^{(Cooking for Geeks, Second Edition)} waa buug si wanaagsan loo qoray oo soo jiidaya akhristaha oo sharxaya ku dhawaad ​​wax kasta marka loo eego qof kastaa fahmi karo. Xataa haddii aanad hal cunto ku karsan oo aanad waligaa ku fikirin in cilmiga iyo cunto karinta gacanta lagu hayo, waxaad u akhriyi kartaa buuggan si la mid ah sidaad u akhrin lahayd hab kasta oo kale oo kugu qaada safarka sahaminta. . Waxa aan qorshaynayaa in aan nuqulkayga u dhiibo qof gurigayga jooga oo haysta shahaado kimistari oo inta badan ku wareersa jikada sababtoo ah kuma fududa cuntooyinka. Waxaan rajeynayaa inaan arko nalka oo madaxiisa dul socda. 🙂

Book review: Cooking for Geeks, Second Edition

I've bеen awarе prettу much from the beginning that my mind does not work like other people'ѕ. But, like other people, I can learn almost аnything, if it is explainеd to me in a way thаt makеs sense. This is why I so often gripe about the constant complaints that older peoрle "just don't get it," when what the older people really need is a better explanation! What does this have to do with rеviewing a cookbook? Cooking for Geeks, Second Edition , is designed to explain cooking to people who think in technical and scientific terms and who are therefore convinced they can't cook because recipes are complicated and cookbooks don't explain things properly. Does it succeed? Read on and find out.

Initializing the cookbook

When I review ed the first edition of this book, I've found that it was fun to read and fun to review and had some darn good recipes, too. What more could a reader ask? Well, for starters, a revised and expanded second edition that's even more fun to read than the first.

You'll find some of the chapter names in this new edition use a little less technical vocabulary, but the content's still aimed at explaining the mysteries of the kitchen to people who are accustomed to the scientific method.

There's also an impressive list of interviews with people like Adam Savage ("Mythbusters") and Bridget Lancaster ("America's Test Kitchen") and Douglas Baldwin (applied mathematician) and Lydia Walshin (food writer). Those are interspersed throughout the book, providing insights and explanations as needed. There is also a page devoted to each interviewee, laying out his or her credentials and areas of expertise.

The book begins with a table of contents that lists all the recipes. They're separated into categories like "Breakfast" and "Mains," which contain what you might expect, but also "Components & Ingredients," and a "List of Labs" which points the way to the scientific experiments in the book. Want to check out your taste buds, find your perfect cookie, or calibrate your oven or freezer? That's all there, plus much more.

Although the author, Jeff Potter, encourages people to just jump to whatever section of the book appeals to them, I would say, based on experience with cooking-averse family members, that if you're really new to cooking you'd do far better to start with Chapter 1 and read through till you've begun to understand how things work. For most true geeks (which Mr. Potter defines as "smart and curious") this will not take long.

Begin by finding out whether you "think like a geek" (there are instructions) and carry on to defining your kitchen style, how you approach recipes, and dealing with "fear in the kitchen." Even if you are already at ease in the kitchen, reading through this first chapter is definitely worthwhile. Besides, the interview with Adam Savage is in there. Yes, he loves to cook!

Mr. Potter also encourages people to not follow the recipe. I can see his point, but I think this approach works best for people who've had more experience in the kitchen. You can't tell what would be a reasonable way to "wing it" if you've never done anything like it before. Does following recipes kill innovation, as Mr. Potter insists? Not if you're still in the process of learning how to cook from a recipe, at least in my experience (I've been cooking for almost 60 years now). I always follow a recipe exactly—the first time I make it. After that, anything goes. 🙂

I must admit I laughed when I saw the section about the "3 x 4 Rule of Countertops." I have never in all my life worked in a kitchen that had that much counter space. In fact, the kitchen I've used for the past 20 years doesn't even have one counter with that much space in it.

There is an excellent section that talks about all the equipment you will need for your kitchen. And it doesn't just give you a list; it takes each component (knives, pots, etc) and explains why you need them and how to take care of them. This section alone is worth the price of the book.

On to the science

Once you've read the basics, it's time to move along with the science of cooking and eating. Each chapter starts with a table of contents that shows you what you're going to discover. Here's the listing for Chapter 2.

There's also a list of recipes, a list of "labs" (scientific experiments) and a list of the people who were interviewed for the book.

The recipes might not look appealing when you see the titles, but go ahead and read them. They're there to demonstrate the science and technology that's under discussion, just as much as they're there to help you create something good to eat. You might not want to actually prepare any given dish, but as you read through it you can see how it works to explain what you're learning in that section.

The book starts out by explaining taste. And there's a lot more to it than just "sweet, salty, sour, bitter, savory and hot." There's a chart, for example, that shows which ingredients various culinary traditions use to represent those tastes. Here's a portion of it.

There are also experiments that let the reader investigate the link between taste and smell, using common kitchen ingredients, and the genetic variations that lead some people to react quite differently to various tastes and smells and what makes a "supertaster." That experiment requires some scientific supplies that you'll have to shop for. That's representative of the other labs throughout the book. Some use common ingredients, some require more scientific supplies.

Cooking for Geeks, Second Edition also encourages the reader to move outside his or her comfort zone when it comes to experimenting with unusual ingredients. Some other cookbooks just provide recipes, while this book explains how the ingredients are interrelated. One culture might use one ingredient in the same way another culture uses something different. For example, rice in Asian recipes versus wheat in European recipes. There's another helpful chart that shows common ingredients in a variety of cuisines. Honestly, the charts throughout the book are worth buying it all by themselves.

And there's an excellent section that explains how best to store produce. Some ingredients should not be stored together, some should be stored in colder temperatures, some things get moldy faster than others, and so forth. As someone who's lost her share of fresh produce to mold and mushiness, I really appreciated the gathering of all this information in one place.

I must admit the section called "Computational Flavor Inspiration" was a bit over my head. The author analyzed a lot of recipes to see which ingredients commonly went together and which flavor compounds are chemically similar, and he explains this in scientific terms that will surely delight any chemist. Then there's a lab to challenge the reader:

There's a chapter devoted to the scientific answers to "Is it done yet?" (which will be very useful to the analytical mind) and the factors that are necessary for food to spoil, accompanied by an excellent discourse on food safety in general. Nowadays when it seems like every week we see some kind of food-related illness on the news, knowing how to keep yourself as safe as possible from these things is a definite plus.

I don't want to give away the whole book, because I really would like to encourage everyone to read it for themselves. Even if you do not think you are a geek or if you're sure you're not in the least bit scientific, this book will tell you something interesting that you did not know. I think you will see how Cooking for Geeks, Second Edition is a perfect combination of science and culinary art.

Pros and cons

This second edition of this book is even better than the first. Here are my thoughts, pro and con.

Pro:

• Engagingly written by someone who clearly knows both cooking and science
• Recipes designed to demonstrate the principles under discussion
• Experiments designed to make each principle more clear
• Interviews with a wide range of experts, also engagingly written
• Scientific and culinary experimentation is strongly encouraged

Con:

• Recipes can be somewhat esoteric. If you're looking for absolute-beginner "How to boil water," this ain't it.
• Some recipes require equipment that is not exactly common in the average kitchen.
• Some of the science and math is at a higher level than some people might find easy to understand.

But, as I said, I would encourage everyone to read Cooking for Geeks, Second Edition for themselves.

Verdict

Cooking for Geeks, Second Edition is a well-written book that draws the reader in and explains nearly everything in terms anyone can understand. Even if you don't cook a single recipe in it and never thought of science and cooking going hand in hand, you can read this book the same way you'd read any other how-to guide that takes you on a journey of exploration. I plan to hand my copy to someone in my house who has a degree in chemistry and who often gets fuzzled in the kitchen because he's not at ease with recipes. I look forward to seeing the light bulb go on over his head. 🙂

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