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
Steakology
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the make-up of meatpart 1
musclefatbacteriawaterconnective tissuebloodtastiness
muscle
meat alchemypart 2
salted ageddicedpounded
heat
myosin denaturing & coagulating
(/maɪˈjɑr/ my-yar; )
http://modernistcuisine.com/2013/03/the-maillard-reaction/
the human elementpart 3
tastesmellsighttouch
thanks!
Recommended ReadingPete Karl II - @steyblind