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Steakology III

Pete Karl II
November 26, 2013
Science
1
90

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

Pete Karl II

November 26, 2013
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Transcript

  1. Steakology

    View Slide

  2. the make-up of meat
    part 1

    View Slide

  3. muscle
    fat
    bacteria
    water
    connective tissue
    blood
    tastiness

    View Slide

  4. muscle

    View Slide

  5. View Slide

  6. View Slide

  7. View Slide

  8. View Slide

  9. View Slide

  10. meat alchemy
    part 2

    View Slide

  11. salted aged
    diced
    pounded

    View Slide

  12. heat

    View Slide

  13. myosin denaturing & coagulating

    View Slide

  14. (/maɪˈjɑr/ my-yar; )

    View Slide

  15. View Slide

  16. http://modernistcuisine.com/2013/03/the-maillard-reaction/

    View Slide

  17. the human element
    part 3

    View Slide

  18. taste
    smell
    sight
    touch

    View Slide

  19. View Slide

  20. View Slide

  21. View Slide

  22. View Slide

  23. View Slide

  24. thanks!

    View Slide

  25. Recommended Reading
    Pete Karl II - @steyblind

    View Slide