The Food Lab: Better Home Cooking Through Science

(Nandana) #1

flipping, opinions on, 557
grilling, 32
hamburger, defined, 485
internal cooking temperatures, 548
pan-searing, after cooking sous-vide, 400–401
pub-style, best grilling methods, 554–57, 555, 556, 557
Pub-Style Thick and Juicy Cheeseburgers, 558–59, 559
salting, 546, 546–47, 547
smashing, four rules for, 551, 551–52
smashing (versus smashed), 549, 549–52, 551
smash time versus final weight, 551
Sous-Vide Cheeseburgers, 401
working meat for, 545, 545–46
Butter
-and-flour roux, adding liquid to, 743, 743
butterfat content, 109, 109
clarified, about, 110
Foolproof Hollandaise Sauce, 107, 108, 111
milk proteins in, 109, 110
smoke point, 861
storing in refrigerator, 76
volume and weight conversions, 9
water content, 109, 109–10
Butter (Boston) lettuce, about, 767
Buttermilk
biscuits, best methods for, 158–62, 160–62
Biscuits, Super-Flaky, 163
defined, 148
Easy Homemade Crème Fraîche, 123, 123
for homemade ricotta, 151–52

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