Joy of Science: Food Chemistry Series
Summer is a time for outdoor get-togethers, relaxing under the sun and the “Great American BBQ.” Every cook who pronounces their sauce the best has a family recipe or tried and true process to make that claim. But 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? Get ready to unveil the chemistry behind one of the most sought after aromas of barbecue – smoke house flavor.
Advanced Culinary Chemistry — Sizzles for the Summer” A short presentation followed by Q&A with speaker Dr. Kent Kirshenbaum, Associate Professor, New York University
What You Will Learn
Date: Thursday, June 30, 2011
Time: 2:00-3:00 pm ET
Here are a few extras to wet your appetite.
One of two pork shoulders I smoked for 15 hours this weekend.
Here is a great recipe for Spicy SC Mustard Sauce
Here is the recorded archive of the Advanced Culinary Chemistry - Sizzles of the Summer webinar. Enjoy
Thanks very much for proactively sending link out.
Quentin Looney, Immediate Past Chairman
National Capital Area Chapter
The American Institute of Wine & Food
2036 Pierce Mill Rd
Washington, DC 20010-1023
E-mail: <mailto:firstname.lastname@example.org> email@example.com