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Cooking
Your Thanksgiving Turkey: Getting to the Meat of Things Explore turkeys from the farm to your table, and especially the science of cooking your holiday turkey. On Wednesday, November 20 at 7pm is Cooking Your Thanksgiving Turkey: Getting to the Meat of Things, the first in a series of Exploratorium events and live webcasts on food, featuring noted chefs, scientists, and field trips to famous kitchens and food-growing locations. The series, including an extensive new web-site, begins in time for picking up cooking tips for the holiday season. Get ready to mess around in the kitchen! In today’s webcast, visit a turkey farm. Also, find out why your turkey continues to cook after it comes out of the oven. What is the best way to roast a turkey? How can you cook the dark meat without drying out the white meat? How does stuffing affect cooking time? How do you guarantee a nice golden skin? Renowned food scientist, author, and chef Harold McGee will be on hand to lead the explorations. McGee is the author of On Food and Cooking, among other books on the science of cooking. The public can attend the
events live at the Exploratorium, or on-line at www.exploratorium.edu/cooking/.
These events are included in the price of admission. The next Accidental
Scientist food event and web-cast is Saturday, December 28, at 5pm,
on Sparkling Science (Champagne!). On November 20, look into
how turkeys were domesticated, visit a local turkey farm to find out
what 'organic', 'free range,' and 'natural' mean, and experiment with
cooking methods — from roasting to deep frying, barbeque, and smoking
— as part of the evening’s events. The webcast will include
try-at-home cooking tips and science activities, like why that little
red thermometer pops up when the turkey is done. Harold McGee writes about
the chemistry of food and cooking. He is the author of On Food and
Cooking: The Science and Lore of the Kitchen (Scribner and HarperCollins),
a 680-page compendium which won the Andre Simon Memorial Fund Book Award.
In 1990, he published The Curious Cook: More Kitchen Science and
Lore (North Point and HarperCollins), detailing his efforts to solve
kitchen puzzles. He is the author of articles and reviews for many publications,
including The New York Times, The World Book Encyclopedia,
Food & Wine, Fine Cooking, and Health. He has
lectured on food chemistry at an unusual range of venues, including
the Culinary Institute of America, the Oxford Symposia on Food, the
American Association for the Advancement of Science, and the Fermi National
Laboratory. With Oxford Professor Nicholas Kurti, McGee was one of the
founding co-organizers of the International Workshop on Molecular Gastronomy
held every two years at Erice, Sicily. In 1995 he was named to the James
Beard Foundation's Who's Who in American Food. The Exploratorium’s Accidental Scientist web-site is devoted to cooking — as it involves observation, hypothesis forming, testing, and measuring the results. The science of cooking your turkey and upcoming future webcasts will include plenty of "try this at home" experiments, special culinary guests, and field trips to professional kitchens, farms, and local wineries. Click for Turkey in a Lab Coat cartoon. # # # The Exploratorium is located inside the Palace of Fine Arts in San Francisco's Marina District. Museum admission is as follows: Members FREE; Adults (18-64) $10.00; University Students (with ID) $7.50; Senior citizens (65+) $7.50; People with disabilities $6.00; Youth (5-17) $6.00; Children Under 4 FREE. First Wednesdays of the month FREE. The Exploratorium's winter hours, from Labor Day through Memorial Day, are TUESDAY THROUGH SUNDAY 10amÐ5pm (WEDNESDAYS UNTIL 9:00pm), CLOSED MONDAYS, except for most holidays. From Memorial Day through Labor Day, the Exploratorium is open SEVEN DAYS A WEEK, from 10amÐ6pm (Wednesdays until 9pm). The Exploratorium is wheelchair accessible. For information, call(415) EXP-LORE. CONTACT: LINDA DACKMAN (415) 561-0363 / Leslie Patterson (415) 561-0377 |
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