The Chemist and the Cook: The Science of Cooking Meat
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
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.