So I've been busy...

Yes, I realize that I missed a regular post day. However, I've been home drinking lots of coffee and beer and eating creamed cabbage, creamed potatoes, creamed, well, everything. So, I humbly apologize that my thoughts have shifted to gastronomy this week. I should mention that I will also likely miss next week's post as well.

In the meantime, since I have been thinking much about food, I direct your attention to the Maillard reaction, one of the most important chemical reactions in cooking! If you like toast, roasted vegetables, or browned steaks (I'm vegetarian, but fondly remember this part of my past), you have this non-enzymatic reaction to thank.

Happy holidays!

Science and cooking online

Those who know me are aware that I am a big science buff. Those who know me even better know that I also am an avid cook and baker.

Harvard gave a lecture series this past fall on science and cooking and have graciously posted the lectures online. I recommend taking a look here.

Topics include thermodynamics, colloids, and sous vide cooking.