Steakology III

40d385336942122c60666059779582ee?s=47 Pete Karl II
November 26, 2013

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

40d385336942122c60666059779582ee?s=128

Pete Karl II

November 26, 2013
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Transcript

  1. Steakology

  2. the make-up of meat part 1

  3. muscle fat bacteria water connective tissue blood tastiness

  4. muscle

  5. None
  6. None
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  8. None
  9. None
  10. meat alchemy part 2

  11. salted aged diced pounded

  12. heat

  13. myosin denaturing & coagulating

  14. (/maɪˈjɑr/ my-yar; )

  15. None
  16. http://modernistcuisine.com/2013/03/the-maillard-reaction/

  17. the human element part 3

  18. taste smell sight touch

  19. None
  20. None
  21. None
  22. None
  23. None
  24. thanks!

  25. Recommended Reading Pete Karl II - @steyblind