Getting tired of eating the same holiday cuisine over and over again every year? Why not mix things up with sous vide? Learn how to re-imagine several of your favorites, including turkey, veggies and ice cream by infusing a little science! Join us as Dr. Douglas Baldwin returns to explain the chemistry behind the cooking. It’s sure to whet your appetite!
What You Will Learn
- How to cook a sous vide turkey so that it’s moist and safe
- How to cook a sous vide chuck roast that’s better than most prime-ribs
- Why sous vide cooking produces more nutritious and flavorful vegetables
- How to use sous vide to make great custards and ice creams
- And much more…
Date: Thursday, November 21, 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 with sous vide.
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.