Read Online Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter - Free Book Online Page A

broiler for a few minutes. Next time you’re in the kitchen, open the fridge door and scrounge around for leftovers, doing your best to see past the functional fixedness that we talked about earlier.
    If you do find that cooking for one ends up being too expensive or time consuming, consider finding a cooking buddy with whom you can split the cost of groceries and cooking duties. Getting together with someone on a regular basis to spend a few hours cooking a few days’ worth of meals can also help ensure that you eat and socialize regularly, especially for the busy geek.

Cooking for Others
    Anytime you have someone else in your home, you’re the host and are responsible for taking care of their comfort. This doesn’t mean stuffy formality. Even a quick “Hey, good to see you, help yourself to a drink in the kitchen!” goes a long way toward telling the guest what’s acceptable. Your responsibility starts the moment you extend the invitation and even includes those times when you’re not cooking. Inviting people over for a party with “food and drinks”? Make it clear whether you’re serving an actual meal or just appetizers.
    The most important responsibility you have when cooking for others is keeping them safe from allergic reactions and foodborne illnesses. Ask ahead of time if your guests have any food allergies. Being aware of dietary restrictions and of food aversions or intolerances in advance will spare you last-minute surprises. If you are cooking for someone with a true food allergy, you should take extra precautions to avoid triggering an allergic reaction.
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    Note
    Take a look at the appendix for information on food allergies and common substitutions.
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    You might find some guests are vague regarding whether they have an aversion or an allergy, as some people think of food sensitivity as an allergy and don’t realize the burden they put chefs through by overstating their needs. I’ve known individuals who get gas from consuming too much bread. This doesn’t make them gluten intolerant, however! Likewise, lactose intolerance is different from lactose allergy: a small amount of lactose will not hurt lactose-intolerant individuals (depending upon their tolerance, they might even be able to taste a milk-based dish without discomfort), whereas those with a true allergy might go into anaphylactic shock and die. When a guest tells you that she is allergic to something, check if it is an intolerance or an outright allergy.
    Closely related to food allergies is food preference. Sometimes, you’ll be cooking for guests who are following restricted diets, either limiting certain types of foods — e.g., vegetarians (no fish or meat), vegans (no animal products), lacto-ovo-pescetarians (milk, eggs, and seafood okay, but no other meats) — or limiting certain classes of foods — e.g., avoiding saturated fats, simple carbs, or salty foods. Either way, in these cases, pick a menu that keeps various side dishes in different serving containers — putting grilled veggies in one bowl, bread in another, roasted chicken in another — as opposed to, say, making a stew or casserole. You don’t need to plan the entire meal around the one individual on a restricted diet, but you should have at least one dish that is suitable. This allows you the freedom to choose anything from your standard repertoire for most of your guests, while still showing consideration and addressing the needs of that individual.
    Beyond the actual menu planning, think about doing something special to show that you care. Even a minor touch — a tablecloth, special plates, anything beyond your daily ritual — will communicate thoughtfulness. One of the easiest ways of showing consideration is to have a few appetizers on hand for your guests to snack on before starting the meal. Simple things like bread and olives, pita and hummus, or fresh fruit are quick, easy, and useful for guests who are hungry before the meal is ready or while you