Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Friday, August 14, 2015

The Science of BBQ

As we head into a nice summer weekend in Maine, here's a fun lesson from It's Okay to be Smart.  In the video we'll see graphics that explain the process of hydrolysis and its role in the cooking process. In other words, The Science of BBQ explains why cooking meat at a relatively low temperature for a long time tenderizes it and what happens when it is cooked too quickly.

Texas A&M's website on barbecue science is one of the resources consulted in the creation of The Science of BBQ. That site will provide you with many more resources to share with students.

Thursday, October 3, 2013

The Science of Cooking

Science & Cooking: From Haute Cuisine to Soft Matter Science is a new Harvard edX course that starts next week. Each week the free and open course will include an "equation of the week" that will explain the link between the cooking method demonstrated and the science behind the method. The course begins on October 8th and registration is open now. Learn more about the course in the video below.


H/T to Lifehacker.