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

Monday, November 15, 2021

The Science of My Favorite Thanksgiving Foods

I don't think there's a meal I like better than a classic Thanksgiving turkey with potatoes, squash, stuffing and cranberry sauce from a can (my mouth is watering just thinking about the "shlop" sound the cranberry sauce makes as it pops out of the can). Behind all of that deliciousness is a whole lot of interesting science. The Reactions YouTube channel, produced by The American Chemical Society, has a few good video lessons that address the science of a traditional American Thanksgiving meal. 

Better Thanksgiving Potatoes Through Chemistry explains the chemical properties of raw potatoes and which ones to pick for roasting based on their chemistry. The video then goes on to explain the science of roasting potatoes before finally revealing the best method, based on science, for roasting potatoes.



The Truth About Tryptophan explains why it might not be just the turkey that is making you sleepy after a big Thanksgiving dinner.



Finally, How to Fry a Thanksgiving Turkey Without Burning Your House Down provides an overview of the science involved in deep frying a turkey and how you can use that knowledge to avoid a disaster on Thanksgiving.

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.