series of live Webcasts explores the science and culture of cooking.
Our guests include noted chefs, food chemists, and nutritionists,
and we take field trips to investigate famous kitchens and farms!
Thanksgiving Science: Turkey
Wednesday, November 20, 2002
Why does a turkey continue to cook after it's 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? How do you make
the skin golden? Join us as we talk turkey with food expert and
author Harold McGee.
Join us as we go on a virtual tour of the Willie Bird Ranch, talk
turkey with food expert Harold McGee, and cook with Red Herring
Chef Marc Schoenfield. Find out the difference between turkeys and
hens, discover why temperature is critical, and investigate different
cooking methods: roasting, deep frying, barbecuing, and smoking.
Sparkling Science: Champagne
Saturday, December 28, 2002
Learn how sparkling wine is made, what makes it different from still
wine, and where all those little bubbles come from! We'll reveal
how to open a bottle without touching the cork, as well as the best
way to keep the bubbles in the bubbly. Join our special guests,
Stanford chemistry professor Dick Zare, and French enologist Michel
Salgues, winemaker at Roederer Estates in California, as we explore
the science of tiny bubbles.
Saturday, January 18, 2003
What is yeast and what does it do to bread? How can you guarantee
a crispy crust? Why are some breads sweet and some sour? Do you
always have to knead it? Join us as we crunch our way through everything
from our San Francisco sourdough to Injera and Pugliese.
Coffee and Donuts
Saturday, February 15, 2003
Nothing gets us going in the morning like coffee and donuts. Join
us as we delve into the mysteries of the bitter and the sweet. Where
does coffee come from? Is it a bean? A seed? How does roasting affect
its flavor? Why do so many people drink it? And donuts: Where do
they come from and why do they have a hole in the middle?
We'll learn why the two taste so good together, and why we crave
them in the morning.
Moldy Science: Cheese
Saturday, March 15, 2003
What is that hairy stuff on my cheese? Is it supposed to be runny?
Creamy? Crumbly? How can anything that smells that bad taste that
good? Come along as we explore the cool, dark world of cheese.
Saturday, April 19, 2003
How do they make jellybeans shiny? Can the color of a candy affect
the way it tastes? Do candy factories really look like Willy Wonka's?
Join us as we investigate the sweet world of sugar.
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Let us know what you think of them, and the Science of Cooking Website
by filling out this short
survey. We value your input.
Science of Wine
Science of Chocolate
Coming in Person?
The Iron Science Teacher is a regularly
featured Webcast from the Exploratorium Studio.
December 17, 2004—Fruit Cake
July 23, 2002—Salt
July 2, 2004—Carbohydrates
February 14, 2004—Chocolate
July 19, 2002—Eggs
July 18, 2003—Kitchen Utensils
October 31, 2002—Apples
July 19, 2002—Eggs
June 28, 2002—Jello
March 15, 2002—Hot
October 26, 2001—Candy
October 12, 2001—Celebrity
June 29, 2001—Baking
March 11, 2000—Marshmallow
October 30, 1999—Pumpkins
The Phyllis C. Wattis Webcast Studio is located inside the Exploratorium.
Entrance to the event is included in the price of admission.
See Directions and Hours & Admissions for more info."
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