Hot water baths and cooking - aka sous vide

This week's webinar from the ACS is on Sous Vide cooking:
http://acswebinars.org/sous-vide

Joy of Science Channel: Food Chemistry Series

The use of vacuums and precisely controlled temperatures. Sounds like chemistry but is actually Sous vide. Join Dr. Douglas Baldwin as he explains the science behind this precise form of cooking that can make the toughest cuts of meat come out tender, juicy and medium rare.

Webinar Details

Date: Thursday, May 9, 2013

Time: 2:00-3:00 pm ET