Steakology III

This is the third revision of the Steakology talk. This will be delivered to a group of amateur gastronomers in Cambridge, MA.

Here are the speaker notes: https://gist.github.com/pkarl/7660170

Transcript

1. Steakology
2. the make-up of meat part 1
3. muscle fat bacteria water connective tissue blood tastiness
4. muscle
10. meat alchemy part 2
11. salted aged diced pounded
12. heat
13. myosin denaturing & coagulating
14. (/maɪˈjɑr/ my-yar; )
16. http://modernistcuisine.com/2013/03/the-maillard-reaction/
17. the human element part 3
18. taste smell sight touch
24. thanks!
25. Recommended Reading Pete Karl II - @steyblind