Gelation and meat glue are way, way, way outside the scope of the cooking projects we're doing here (and I scowl at Jack every time he mentions jury-rigging kitchen appliances for budget sous-vide), but the series of Science & Cooking Public Lectures hosted by the Harvard School of Engineering and Applied Sciences this fall looks pretty phenomenal. (Although I'm actually more jealous of the undergraduate course, for which the amazing On Food and Cooking is the textbook.)
Wednesday, September 8, 2010
Wednesday Veggietrivia
Gelation and meat glue are way, way, way outside the scope of the cooking projects we're doing here (and I scowl at Jack every time he mentions jury-rigging kitchen appliances for budget sous-vide), but the series of Science & Cooking Public Lectures hosted by the Harvard School of Engineering and Applied Sciences this fall looks pretty phenomenal. (Although I'm actually more jealous of the undergraduate course, for which the amazing On Food and Cooking is the textbook.)
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Is that a Science A core?? We were born too early!
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