P. 100 col 1 Para 3 Make sure yolks in a starch-thickened pie filling (like chess pie) are heated to the boil.
P. 109 Powdered sugar has cornstarch, which will help a meringue retain moisture. So will gelatin, so try powdered sugar and gelatin.
P. 113 Folding ingredients is about bubble survival.
P. 113 Zabaglione is a thing you want to learn.
P. 208 How heat transforms raw fish
P. 214 col 2 line 1 heat the pan before you add the oil to minimize oil breakdown.
P. 257 col 2 para 4 Eat the most colorful veggies you can.
P. 395-396 Oregano is both an antioxidant AND an antimicrobial.
P. 439 (box) find Pu-erh tea.
P. 450 Don't shake the liquid smoke bottle! Leave the sediment at the bottom.
P. 457 For edibility, add acid and alcohol to wheat, corn, rye and oats; acid to rice; water, salt and acid to legumes, and water and salt to almonds. Versatile acids: sour salt, cream of tartar. Versatile alcohols: vanilla extract, vodka.
P. 486 col 1 Eat roasted soybeans.
P. 527 col 2 For bridies/empanadas, work the flour and water alone to develop the gluten, THEN work in the fat.
P. 534 para 1-2 How much baking soda neutralizes the acid in chocolate for when I want to add chocolate chips to, say, shortbread? http://answers.yahoo.com/question/index?qid=20100913172448AAbe4nw (also sent to Chris Kimball)
P. 542 Refrigeration stales bread faster than leaving it on the counter, but freezing works.
P. 551 You can probably make pancakes with straight cake flour out of the box.
P. 551 When you make popovers, skip the cups in the middle of the pan.
P. 553 Add some cornstarch to frying/baking batters to reduce gluten. Also a thin coat of dry mixture, then cold and wet, then a thick layer of batter sticks better.
P. 561 For laminated dough, freeze a sheet pan and use shortening or Smart Balance and fold like a wallet repeatedly.
P. 564 You can seal fried pie with melted jams or jellies. You can also use bacon grease, 3 parts bacon grease to 5 parts other fat. You can also add the shortening to the dough, crush ice water in the food processor, pour it in a bowl and add a stick of frozen butter still in the wrapper, then grate the frozen butter over each layer.
P. 569 If you can figure out how to balance the acid in honey with baking soda, you can replace sugar with honey and make moister desserts.
P. 595-596 Get some lecithin.
P. 612 Separate fat from drippings. Put 1 TBSP flour, cornstarch and potato flour in pan and precook. Add fat to make roux. Remove roux. Cook down the drippings, then add a small amount of roux to thicken.
P. 622 col 2 Para 2 Soluble pectin in the cell walls makes carrots and cauliflower good for low cooking, 'cos you can press them through a potato ricer and season them as a side dish.
P. 631 explains how to turn butter back into cream. BWUHAHAHAHAHA
P. 647 Melissa means "bee."
P. 667 When replacing sugar with honey, how much water do I remove from the recipe and how much baking soda neutralizes the acid in the honey?
P. 709 col 1 Para 2 You can prime chocolate for tempering with a little white chocolate.
P. 719 (box) Antioxidant and other benefits of red wine