A bit late for our Canadian Thanksgiving but right on time for the US one:
The Chemical Keys to Thanksgiving Dinner
Joy of Science: Food Chemistry Series“A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.” Fernand Point, ‘Ma gastronomie’ (1897-1955). This can be said of Thanksgiving. Home cooked meals that traditionally took a full day and a host of hands to prepare now take just hours. So what have we lost with these age-old preparations? Chemistry. It’s in techniques like brining, marinating, basting, and slow cooking. It’s where seasons marry and interact – producing tender, succulent and flavorful dishes. Learn why old-fashioned, time-staking approaches to cooking still provide the best results.
Join us with celebrated scientist and author of the New York Times column, The Curious Cook, Dr. Harold McGee!
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