The Chemist and the Cook: The Science of Cooking Meat

image courtesy dongkwan
6ff74e82 seeable

Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.

See more @dangerscarf

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

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. 

Cancellation policy