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.

When not in the kitchen cooking with friends, Jeff Potter works with organizations and tech startups, building the technology behind their products. He studied computer science and visual art at Brown University. He can be found online at www.jeffpotter.org.
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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

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Jeff’s Recent Updates

“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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