Found 0 - 9 results of 9 programs matching keyword " cooking"
San Francisco has more restaurants per capita than any other U.S. city, producing tasty meals—and thousands of gallons of used cooking oil. See how the SFGreasecycle program is turning this grease glut into fuel for the city's bus fleet.
Project: Science in the City | Browse All
Date: January 25, 2012
Format: Expedition
Category: Everyday Science
Subject(s): General Science Chef Mourad Lahlou of Aziza restaurant is known for elegance and sophistication in his modern Moroccan dishes but often finds inspiration in simple
things and unlikely places. In this journey behind the kitchen
door, we shadow his entire process as he follows his heart from
farm to table. The process is a solid team effort, from Lahlou's
special relationships with the people who grow the food to the
collaborative kitchen environment that he cultivates. We witness
Chef Lahlou blend art and science, and precision and innovation,
in his quest to create a plate that is elegant, surprising, and true to
its ingredients.
Project: Driven: True Stories of Inspiration | Browse All
Date: August 10, 2010
Format: Interview
Category: Popular Culture
Subject(s): art Join us for a live Webcast exploring eggs! Eggs are cells – the largest cells. We all come from eggs. Come explore the wondrous workings of eggs with staff biologists including naked eggs, de-shelled to demonstrate osmosis, sea urchin egg fertilization, life inside an egg using chick embryos, and other ova-vations to discover their amazing properties.
Project: Miscellaneous | Browse All
Date: April 12, 2009
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Life Science/Biology, General Science Why does a turkey continue to cook after it is 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? 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.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry |
