Once again the American Chemical Society (ACS) has caught my attention with its fun webinar series. Earlier this year the ACS won me over with the Chemistry of Beer and Brewing webinar. This time they promise to share chemistry tips that can transform my kitchen into a workshop of culinary delights. Who could pass that up?
The claim that really piqued my interest: "Wow your guests with chestnut stuffing for your turkey – recipe made simple with glass transition theory."
For the last several years I have been the designated chestnut sheller for the stuffing. I know firsthand that this chore – and it is a chore – is time consuming and often painful. If I can apply a theory to make my job easier, sign me up now.
“Kitchen Chemistry: Combining Chemistry and Culinary Delights for the Holiday.” Promises to be a short presentation followed by Q&A with food science experts Shirley Corriher and Peter Barham.
For those of you not familiar, Shirley Corriher is the “Mad Scientist” on the Food Network TV show Good Eats. She's even solved cooking problems for Julia Child. She has a B.A. in chemistry from Vanderbilt University.
Peter Barham, a Professor of Physics at Bristol University UK and honorary Professor of Molecular Gastronomy in the Life Sciences faculty of the University of Copenhagen, has a popular book among the foodie crowd -- The Science of Cooking.
Senior Digital Editor and soon to be kitchen chemist