The Accidental Scientist: Science of Cooking Exploratorium.edu
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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. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.

About Our Chef
Red Herring Executive Chef Marc Schoenfield has spent the last several years perfecting his brining for turkey and has now moved on to experiments with deep frying.

About our host
Harold McGee writes about the chemistry of food and cooking. He fixed on this peculiar vocation after training in physics and astronomy at the California Institute of Technology and in English literature at Yale University. After teaching literature and writing for several years at Yale, he decided to write a book on the science of everyday life.

The result was On Food and Cooking: The Science and Lore of the Kitchen, published in 1984. This book helped satisfy readers' growing "hunger" for information about the origins and nature of ingredients and cooking techniques. In 1990, he published The Curious Cook: More Kitchen Science and Lore, a narrative detailing his efforts to solve kitchen mysteries, such as how much oil you can emulsify into a mayonnaise with one egg yolk (gallons), and why frying spatter ends up on the inside surface of the cook's spectacles (gravity).

McGee has contributed original research to the journals Nature and Physics Today, and has written articles and reviews for many publications, including The New York Times, The World Book Encyclopedia, Food & Wine, Fine Cooking, and Health. He has lectured on food chemistry all over the world and has appeared on CNN and National Public Radio. He is currently writing the second edition of On Food and Cooking.

Do you have a turkey question?
E-mail us your question to be answered during the webcast.

Or surf the Science of Cooking Website for tips about roasting the perfect bird from the Inquisitive Cooks, learn the science behind keeping meat juicy and tender, read other users tips and tricks in the bulletin board section and share your own!

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