Mark Obrien

Advanced Culinary Chemistry, Sizzles for the Summer, Webinar June 30

Discussion created by Mark Obrien on Jun 17, 2011
Latest reply on Jul 7, 2011 by Quentin Looney

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…


Webinar Details

Date: Thursday, June 30, 2011

Time: 2:00-3:00 pm ET

Fee: Free

Register Now!

 

Here are a few extras to wet your appetite.

 

 

One of two pork shoulders I smoked for 15 hours this weekend.

 

IMAG0699.jpg

Here is a great recipe for Spicy SC Mustard Sauce

 

http://projects.washingtonpost.com/recipes/2011/05/25/spicy-sc-mustard-sauce/

Outcomes