Wednesday, November 9, 2011

The science in thanksgiving feasts!

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!  
Learn More >> 

1 comment:

  1. What a delicious looking feast! Wish I would've gotten an invitation to that Turkey dinner :)


Comments, corrections, or criticisms...