ŷ

Jeff Potter

Jeff Potter’s Followers (57)

member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
member photo
Mike
6,071 books | 79 friends

Matthew
1,164 books | 49 friends

Jason D...
204 books | 223 friends

Tate Wi...
2,758 books | 86 friends

Mandie
4,214 books | 529 friends

Wayne
823 books | 100 friends

May
May
8,828 books | 65 friends

Lise
937 books | 229 friends

More friends�

Jeff Potter

ŷ Author


Born
The United States
Website

Genre

Member Since
August 2010

URL


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.

Jeff Potter is currently not accepting new questions.

Popular Answered Questions

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 "…mǰ
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)
Average rating: 4.05 · 3,742 ratings · 202 reviews · 8 distinct worksSimilar authors
Cooking for Geeks: Real Sci...

4.05 avg rating — 3,738 ratings — published 2007 — 37 editions
Rate this book
Clear rating
Touch Wood (Narrow Houses v...

by
3.44 avg rating — 45 ratings — published 1993 — 8 editions
Rate this book
Clear rating
The Recumbent Bicycle

by
really liked it 4.00 avg rating — 8 ratings — published 2004 — 3 editions
Rate this book
Clear rating
New Wave Nordic Skiing! [FI...

2.67 avg rating — 3 ratings4 editions
Rate this book
Clear rating
Out Your Backdoor : A Zine ...

0.00 avg rating — 0 ratings2 editions
Rate this book
Clear rating
Far From Being Done

0.00 avg rating — 0 ratings2 editions
Rate this book
Clear rating
10th Annual Florida Outdoor...

0.00 avg rating — 0 ratings
Rate this book
Clear rating
Forty Roads to Nowhere

0.00 avg rating — 0 ratings2 editions
Rate this book
Clear rating
More books by Jeff Potter…

Lab: Salmon Gravlax

Salt 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 �


For more, see .

Read more of this blog post »
 •  0 comments  •  flag
Published on April 21, 2016 10:44

Jeff’s Recent Updates

Quotes by Jeff Potter  (?)
Quotes are added by the ŷ community and are not verified by ŷ.

“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

Topics Mentioning This Author

topics posts views last activity  
Challenge: 50 Books: Katia is addicted to books 85 223 Dec 22, 2010 10:34AM  
Gigi's Company: Author - Title Game 4474 917 Jul 08, 2023 03:27PM  
220 ŷ Librarians Group — 280223 members — last activity 0 minutes ago
ŷ Librarians are volunteers who help ensure the accuracy of information about books and authors in the ŷ' catalog. The ŷ Libra ...more



No comments have been added yet.