“Advanced Culinary Chemistry — Sizzles for the Summer” A short presentation followed by Q&A with speaker Dr. Kent Kirshenbaum, Associate Professor, New York University
The ability to control fire for cooking meat was a major advancement in human progress. Sometime in the 20th century, men gathered to brag about their barbecue prowess and “The Great American BBQ” contest was born. Depending on where you’re from, “barbeque” might even be a local sport akin to the Olympics! 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? Whether you’re a BBQ Olympian or just king of the backyard patio, get ready for the chemistry behind one of the most sought after aromas in barbecue – smoke house flavor!
This episode is part of the Food Chemistry Series!
Guess which pigment gives rise to the smoke ring and tell us the strangest thing you’ve grilled! Take our BBQ survey, for a chance to win Harold McGee’s, Keys to Good Cooking! Test your BBQ IQ Now!
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
Meet Your Experts
Dr. Kent Kirshenbaum is an Associate Professor of Chemistry at New York University. In 2007, Kent’s collaboration with a diverse group of scientists, chefs, journalists, designers, and food enthusiasts along with pastry Chef Will Goldfarb resulted in the formation of the Experimental Cuisine Collective. This science outreach program is employing techniques and concepts from both the humanities and sciences to examine the properties, boundaries, and conventions of food. Kent is also known as an investigative chemist, has published many research articles and has appeared on episodes of the Food Network’s “Food Detective” program. He was a Postdoctoral Fellow at California Institute of Technology, received his PhD from University of California, San Francisco, and his BA from Reed College. Dr. Kirshenbaum teaches courses in Biochemistry at NYU. His research interests include Bioorganic Chemistry, Biomimetic Chemistry, Protein Conformation and Dynamics, and Macromolecular Design.
Sara Risch is the principal in the consulting firm of Science By Design, which she founded in 1993. She works with food and packaging companies as well as those in related industries, giving technical assistance in product development, packaging, and regulatory issues. Her current assignment is as Director of Global R&D and QA for Popz Microwave Popcorn. From 2004 – 2006, she was Director and Professor of the School of Packaging at Michigan State University. Dr. Risch is the author of numerous technical papers and has edited six books; including two on flavor – package interactions. She is active in the Agricultural and Food Chemistry Division of the American Chemical Society, currently serving as a councilor and a member of the Committee on Committees. Prior to starting her consulting firm, Dr. Risch was Director of Research and Development for Golden Valley Microwave Foods. Sara received a B.S. in food science from the University of Minnesota, an M.S. in food Science from the University of Georgia and returned to the University of Minnesota to complete her Ph.D. in food science.
- More about Dr. Kent Kirshenbaum
- Learn more about liquid smoke
- See how liquid smoke is made
- Find out how you can join Experimental Cuisine Collective
The Fine Print
ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.