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Steakology III

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

Pete Karl II

November 26, 2013
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Transcript

  1. Steakology

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  2. the make-up of meat
    part 1

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  3. muscle
    fat
    bacteria
    water
    connective tissue
    blood
    tastiness

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  4. muscle

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  5. View Slide

  6. View Slide

  7. View Slide

  8. View Slide

  9. View Slide

  10. meat alchemy
    part 2

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  11. salted aged
    diced
    pounded

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  12. heat

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  13. myosin denaturing & coagulating

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  14. (/maɪˈjɑr/ my-yar; )

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  15. View Slide

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

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  17. the human element
    part 3

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  18. taste
    smell
    sight
    touch

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  19. View Slide

  20. View Slide

  21. View Slide

  22. View Slide

  23. View Slide

  24. thanks!

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  25. Recommended Reading
    Pete Karl II - @steyblind

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