Wednesday, June 29, 2011

Another ACS webinar on food chemistry - BBQing!!

Just in time for the long weekend in Canada and the US!  A webinar on the chemistry of grilling.

Advanced Culinary Chemistry — Sizzles for the Summer

Joy of Science: Food Chemistry SeriesThe ability to control fire for cooking meat was a major advancement in human progress. Sometime in the 20th century, men gathered to brag about their barbecue prowess and “The Great American BBQ” contest was born. Depending on where you’re from, “barbeque” might even be a local sport akin to the Olympics! What’s really behind the best barbecue? Is it the perfect blend of secret seasonings, the marinating, the basting, the wood chips, or is it the chemistry? Whether you’re a BBQ Olympian or just king of the backyard patio, get ready for the chemistry behind one of the most sought after aromas in barbecue – smoke house flavor!

If you can't tear yourself away from work (or the grill) to watch and listen tomorrow, the webinar will be available later for on demand viewing.
Gorgeous cutaway of a BBQ grill
from Modernist Cuisine

No comments:

Post a Comment

Comments, corrections, or criticisms...