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Cooking Science Video
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Topic: Cooking Science Video (Read 4517 times)
ultrafirebike
Newbie
Posts: 22
Cooking Science Video
«
on:
June 19, 2013, 11:11:21 AM »
Stumbled upon a food Science video that talks about smoking vs. grilling. It's
very
long and the main speaker is Nathan Myhrvold, from Modernist Cuisine. His list of credentials include Microsoft, Princeton and a long list of things that are mind boggling.
The video includes views about the Texas Crutch, the Stall and some great pics of charcoal smoking. His personal smoker is electric, so here is where it applies to us.
http://www.youtube.com/watch?v=PaTAkISEXyY&feature=youtu.be&t=20m20s
He is a fan of low and slow, maybe even lower than what we are used to, but it's his opinion. The second half of the video is a discussion panel at a college with unidentified cooks and chefs. They discuss cooking by sous-vide which is sealed plastic bag cooking...so if anyone seals leftovers in a plastic bag, or vacuum seals in a foodsaver, then it may be interesting. I watched the whole thing and may go back and hit the highlights again later.
Maybe something to watch in the middle of a smoke when you have plenty of time.
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Ultrafirebike
I will ride anywhere to try BBQ
North America is my local Riding area
afratki
Sr. Member
Posts: 127
Owner: Smokin-It #1
Re: Cooking Science Video
«
Reply #1 on:
June 19, 2013, 06:43:10 PM »
Haven't a chance to watch it yet but always looking for new sources to increase my smoking knowledge. Thanks for posting.
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Andrew from Maryland
Let's Smoke!
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