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Science of Cooking: Turkey: Getting to the Meat of the Matter (Webcast)
Running Time:
1:00:24
1:00:24
Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
| Links: | Fowl Science: Talking Turkey |
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Webcasts made possible through
the generosity of the Gordon and Betty Moore Foundation, The Jim Clark
Endowment for Internet Education, the McBean Family Foundation,.and the Corporation for Educational Networks Initiatives in California (CENIC).  |
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