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Jeff Potter

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Jeff Potter

Goodreads Author


Born
The United States
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August 2010

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Jeff Potter is curious about the science of food and loves finding answers to why ingredients and recipes work the way they do. By bringing science to food-minded people—and food to science-minded people—he blends genres to educate the public about how to master the kitchen. He’s been featured in USA Today, the Today Show, and is a regular guest on Science Friday. He’s even had the pleasure (and terror) of making a 500-pound donut for Food Network.

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Jeff Potter How'd it go?

Make sure to keep the water at a full boil the entire time, and once they're done cooking, they'll need to either cool down or be peeled "…more
How'd it go?

Make sure to keep the water at a full boil the entire time, and once they're done cooking, they'll need to either cool down or be peeled "wet" (e.g. under running water).(less)
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More books by Jeff Potter…

Lab: Salmon Gravlax

Salmon GravlaxSalt curing has been used for centuries to preserve fish caught at sea. It’s also easy to do at home! Surrounding fish with a sufficient quantity of salt draws out the moisture; this is called dry brining. But salt doesn’t just dry out the food (along with any bacteria and parasites). At sufficient concentration, dry … Continue reading Lab: Salmon Gravlax


For more, see Jeff Potter's Cooking for Geeks.

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Published on April 21, 2016 10:44

Jeff’s Recent Updates

Quotes by Jeff Potter  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“Hackers, makers, programmers, engineers, nerds, techies — what we’ll call “geeks” for the rest of the book (deal with it) — we’re a creative lot who don’t like to be told what to do.”
Jeff Potter, Cooking for Geeks: Real Science, Great Hacks, and Good Food

“The modern geek is more than just a refined version of the stereotypical movie geek from the ’80s.”
Jeff Potter, Cooking for Geeks: Real Science, Great Hacks, and Good Food

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