Cooking with Heat

Covers
heat controlseasoningbrowning (Maillard)texture
Doesn't cover
complex recipesbaking chemistry
01

The Three Types of Heat

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02

Choosing Your Weapon

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03

The Chemistry of Flavour

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04

The Enemy of Browning (Moisture)

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05

Controlling the Sear

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06

Salt as a Tool

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07

Salting Meat (Dry Brining)

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08

The Physics of Oil and Water

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09

The Magic of Emulsifiers

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10

Rescuing Broken Emulsions

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