Joy of Science Channel: Food Chemistry Series
The use of vacuums and precisely controlled temperatures. Sounds like chemistry but is actually Sous vide. Join Dr. Douglas Baldwin as he explains the science behind this precise form of cooking that can make the toughest cuts of meat come out tender, juicy and medium rare.
Download Dr. Baldwin’s Slides
What You Will Learn
- The perfect egg yolk is a balance of time and temperature.
- You can make tough cuts of meat tender while keeping them medium-rare.
- You can make poultry safe to eat without making it dry and rubbery.
Congratulations to our Sous Vide for the Home Cook Book Winner, David Kalet, and his winning response to the question, “How do I use chemistry to enhance my cooking creations?”
“I think it is important to understand the properties of materials, and food is certainly a material. One of my proudest recipes is “asparagus wraps” that are grilled and have a cheese filling. I wanted a recipe that could be grilled and seal the cheese into the wrap. The trouble with many recipes was that the cheese would often run out of the wrap before the asparagus and wrap was cooked. Also many of these “wrap” recipes used bacon. I realized that the lower the fat content of the wrap (and thickness) was requiring longer cooking time; this caused the cheese to liquefy and run out. I used a thin, lean prosciutto and low fat swiss and grated romano to solve that problem.”
Date: Thursday, May 9, 2013
Time: 2:00-3:00 pm ET
Meet Your Experts
Dr. Douglas Baldwin wrote Sous Vide for the Home Cook, one of the first sous vide cookbooks, while getting a Ph.D. in applied mathematics from the University of Colorado at Boulder. In his cookbook and web guide, he uses math and science to explain the whys and not just the hows of cooking meat, fish, poultry, and vegetables.
Dr. Sara Risch is the Director of R&D and QA for Popz Europe, a microwave popcorn company. Prior to joining Popz, she had her own consulting business, working with food, flavor and packaging companies. She received her both her B.S. and Ph.D. in Food Science from the University of Minnesota. She has an M.S. in Food Science from the University of Georgia. Her work has focused primarily on microwave foods and food-package interactions
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.