The Food Lab: Better Home Cooking Through Science

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Eggs boiled for 30-second intervals from 0 to 12 minutes. ...

To Adri, who loves me despite the burgers; To Ed, Vicky, and the whole Serious Eats team, for helping me do my ...

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CONTENTS If you are going to follow links, please bookmark your page before linking. CONVERSIONS PREFACE BY JEFFR ...

4 BLANCHING, SEARING, BRAISING, GLAZING, ROASTING, and the Science of Vegetables 5 BALLS, LOAVES, LINKS, BURGER ...

ACKNOWLEDGMENTS INDEX ...

CONVERSIONS COMMON INGREDIENTS BY VOLUME AND MASS* INGREDIENT TYPE AMOUNT Water-Based Liquids (including water, wine, milk, b ...

Peewee Flour All-purpose Cake/pastry Bread 1 cup ...

Sugar Granulated Brown (light or dark) Confectioners’ 1 cup Salt Table Diamond 1 teaspoon ...

Crystal kosher Morton’s kosher Instant Yeast 1 teaspoon Butter 1 tablespoon = ⅛ stick *Note: In standard U.S. recip ...

VOLUME EQUIVALENCIES 3 teaspoons = 1 tablespoon 2 tablespoons = 1 fluid ounce 16 tablespoons = 1 cup (8 f ...

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32 (2 pounds) 907 35.3 (1 kilogram) 1000 40 (2½ pounds) 1124 48 (3 pounds) 1361 64 (4 pounds) 1814 80 (5 pounds) 22 ...

°F °C 32 (freezing point of water) 0 110 43. 120 (rare red meat) 48. 130 (medium-rare red meat) 54. 140 (medium red m ...

8 (½ pound) 16 (1 pound) 24 (1½ pounds) 300 148. 325 162. 350 176. 375 190. 400 204. 425 218. 4 ...

PREFACE Longtime fans of J. Kenji López-Alt can celebrate. For years we’ve loved (and cooked from) his ...

And I’ll bet you can’t read even ten pages of it without becoming a better cook. —Jeffrey S ...