The Chemist and the Cook: The Science of Cooking Meat
Taught by j soma
Soma was born in the South, is what someone from the North would say. See more @dangerscarf
Recent Activity
This is an old class! Enjoy the notes, and check out the current courses.
Next time you overcook a porkchop you'll be able to blame it on Science! Let's see how that mess of protein, fat, and everything else we call 'meat' makes it to your dinner plate.
We'll unravel the mystery of meat from the animal itself to the nuts and bolts of the cooking process: what's the story with grass fed beef, and why do wild animals taste different? What exactly is browning, and how does bacon work? Nitrates? Myoglobin? Sugars and amino acids? All this and more!
We'll be focusing on pork, beef and poultry but fish will show up a little bit.
Notes & Posts
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Random Fish Facts
I was going to write a post about the wonders of cream of tartar, but for some reason Imore
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Books
On Food and Cooking: The Science and Lore of the Kitchen
Everything you need to knowmore
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