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Science of Cooking: Time, Temperature and Pressure
July 20, 2017 @ 6:30 pm - 8:30 pm UTC-6
You love food, and you love to cook. But what is really going on when you grill a steak, or boil an egg? Why does boiling pasta tend to stick together, and does putting oil in your boiling pasta water really help? Why does a seared piece of meat taste better than not? How does brining a turkey make it taste so good, and what happens if you brine beef? Join Aspen Science Center and the Cooking School of Aspen for this three-part series this summer, and find out, while you support Aspen Science Center at the same time!