more sous-vide for the holidays

ACS is doing another sous-vide webinar for holiday cooking:
http://acswebinars.org/sous-vide-holidays

Joy of Science Channel: Food Chemistry Series

Getting tired of eating the same holiday cuisine over and over again every year?  Why not mix things up with sous vide?  Learn how to re-imagine several of your favorites, including turkey, veggies and ice cream by infusing a little science!  Join us as Dr. Douglas Baldwin returns to explain the chemistry behind the cooking. It’s sure to whet your appetite!

What You Will Learn

• How to cook a sous vide turkey so that it’s moist and safe
• How to cook a sous vide chuck roast that’s better than most prime-ribs
• Why sous vide cooking produces more nutritious and flavorful vegetables
• How to use sous vide to make great custards and ice creams
• And much more…

Webinar Details

Date: Thursday, November 21, 2013

Time: 2:00-3:00 pm ET

Fee: Free

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

Upcoming webcasts live from New Orleans!

The theme of the ACS Meeting this year is the Chemistry of Food and Energy.  They are planning to broadcast some of the seminars in particular one by Dr. Cesar Vega and Shirley Corriher on Egg Science and one by Dr. Timothy Harlan on the Mediterranean diet.

Here are the details:
http://acswebinars.org/new-orleans-live

Event Schedule

Monday, April 8, 2013

11:00am – 12:00pm ET
LIVE Cooking Demo: Egg Science Deconstructed
Dr. Cesar Vega and Ms. Shirley Corriher

3:00 – 4:00 pm ET
Mediterranean Diet: It’s Not Just for the Mediterranean
Dr. Timothy Harlan

Remember that most of these webinars are also available for viewing after the  session as well in case you miss it!

A webinar for the (American) holidays

But it also pertains to upcoming December holidays around the globe as well...
http://acswebinars.org/food-pairing

Food Pairing: the idea that flavours with similar molecular characteristics go well together even when it sounds like they would not. More info at FoodPairing.com which is a website where they have mapped many foods against each other to give inspiration to chefs around the world!

So stop by the webinar today to listen to experts talk about unusual taste mixtures...

Bernard Lahousse has worked as a research and development manager at several food companies and as a consultant for innovation processes for various global enterprises. Lahousse organized already 3 Foodpairing events (ranked as one of the most innovative culinary events worldwide) where several of the world’s greatest chefs, including Heston Blumenthal, Albert Adrià,… discussed how they use Foodpairing.com for their own creations. In 2009 Lahousse’s passion led him along with Johan Langenbick and Peter Coucquyt, to start the Belgian-based food research company, Sense for Taste. The company’s mission is to develop methodologies to support chefs in their creativity and create tools for more efficient new product development. Here, Lahousse puts his bio-engineering degree to good use as the company’s science director.

Always a good time for chocolate

Another interesting and delicious webinar from the American Chemical Society:

From Cocoa Buds to Taste Buds – The Chocolate Process and Sensory Experience

Joy of Science Channel: Food Chemistry Series

Starting with Olmecs, Mayans and Aztecs, chocolate began some 2,000 years ago. It’s been described as the gift of gods, as well as “sinfully dark.” It’s a gift of love and a source of contention. It is a cherished comfort food, appetite suppressor and health remedy. So what chemistry is behind this alluring treat? Join us with Dr. Greg Ziegler as he melds the process and the sensory experience of chocolate!

Download Presentation Slides (available within one week after the webinar)

“From Cocoa Buds to Taste Buds – The Chocolate Process and Sensory Experience” A short presentation followed by Q&A with speaker, Dr. Greg Ziegler, Penn State University.

What You Will Learn

• How chocolate is made.
• Natural and social history of chocolate consumption.
• Active chemical constituents of chocolate.
• Unique sensory attributes of chocolate.
• And much more…

Webinar Details

Date: Thursday, May 17, 2012

Time: 2:00-3:00 pm ET

Fee: Free

Popcorn anyone?

Another ACS food chemistry seminar:

The Chemistry Magic Behind Popcorn

 Joy of Science Channel: Culinary Chemistry Series

Discoveries in Mexico and Peru suggest that the earliest popcorn parties date back to cave people thousands of years ago. Undoubtedly, in roasting corn over an open fire and quickly collecting the popped kernels, the three-second rule was born. Legend has it that popped corn was first shared with the pilgrims during the first Thanksgiving. In modern times, popcorn has exploded as a favorite snack in the United States and is fast bursting into international fame. Americans consume an estimated 17 billion quarts of the white fluffy stuff every year. How has chemistry aided in making popcorn a favorite treat?

 Love these seminars!!  If you can't make the live date of April 19th, 2012 for this one, the archived version is available about a week later.  

The Q&A is always interesting since you can send in questions too.

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 >> 
 

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

The Wonderful World of Cheese!!

Flickr photo by _gee_

Want to know more than you ever wanted to know about cheese?
There is another American Chemical Society food chemistry webinar tomorrow - all about cheese!

Remember if you can't be there on time tomorrow - the webinars are archived so you can watch them at your convenience.

So if you missed the wine webinar go here to see it: http://acswebinars.org/fenster
or the holiday cooking one: http://acswebinars.org/kitchenchemistry2010

The chemistry involved in making beer (not drinking it!)

Another webinar from the American Chemical Society
Advanced Chemistry of Beer and Brewing    Live on March 31, 2011

Do you like your beer malty? Hoppy? Smooth? Light? Dark? How about in a chilled glass with a side of chemistry, instead of bad bar food? With over 1,500 professional breweries and many dedicated home brewers, the United States takes the lead in producing this popular alcoholic beverage. Whether you’re a seasoned home brewer or just like to go “where everybody knows your name,” you don’t want to miss Dr. Charlie Bamforth, brewskie extraordinaire and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis, as he brews up advanced insights and explanations about the chemistry behind beer brewing!

“Advanced Chemistry of Beer and Brewing” A short presentation followed by Q&A with speaker Charles Bamforth, Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis.

What You Will Learn

• The chemistry that underpins the quality of beer (foam, color, clarity, flavor).
• The chemistry that makes beer the healthiest of drinks.
• Differentiate between beers based on their chemistry
• And much more…

Webinar Details

Date: Thursday, March 31, 2011

Time: 2:00-3:00 pm ET

Fee: Free

Register Now!

(https://www2.gotomeeting.com/register/961101282)

All webinars are available as recordings afterwards too if you can't make the "live show"

free webinar with two top foodie scientists

On Wed Dec 9 there is a free webinar sponsored by the American Chemical Society and hosted by two leading molecular gastronomy gurus, Peter Barham, author of "The Science of Cooking", and Shirley Corriher, author of CookWise and BakeWise.  


Just go to this link and register to get the details:
http://acswebinars.org/kitchenchemistry2010


Hear you there!


Addendum (Dec 10, 2010) : If you missed the webinar, you can still listen to the recorded session at the same link - also there are some awesome sounding recipes listed as well.