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 Universityhttp://chemistry.fas.nyu.edu/object/kentkirshenbaum.html
What You Will Learn
- The organic compounds in smoke and liquid smoke.
- The origin of the barbecue “smoke ring”.
- Protein chemistry and the benefits of long/slow barbeque.
- And much more…
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