Solving the Mysteries of Cooking
Thursday, July 05, 2007
Harold McGee, the "guru of molecular gastronomy," solves the mysteries of cooking....from what happens when you boil an egg, to whether searing really does seal in flavor. McGee's classic book, On Food and Cooking, helped food lovers and cooks understand kitchen science when it was first published over 20 years ago. It's just been published in a new and updated edition.
Event: Harold McGee will be leading a seminar at
The French Culinary Institute
July 14 through 16
For more information, visit the FCI’s website.
On Food and Cooking is available for purchase at amazon.com
Event: Harold McGee will be leading a seminar at
The French Culinary Institute
July 14 through 16
For more information, visit the FCI’s website.
Guests:
Harold McGee
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Comments [5]
Ayurveda, the Indian branch of medicine based on millenia of empirical compilation of food and its effects on the body and its systems, clearly outlines the direct, positive correlation between milk and dairy products and mucous production in the body. People with a cold or a cough are, for instance, advised to stay away from dairy products for a few days!
Is there a difference between cooking with salt and adding salt atfter cooking?
I don't understand the rational about digesting cheeses versus milk. I first found out my lactose intolerance due to my increasing difficulty with digesting various cheeses.
After cooking a dish, is it necessary for that food to cool off before placing it directly in the refridgerator for later use?
vv GOOD
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