De la part d'Anne Mc Bribe, qui anime les Séminaires de gastronomie moléculaire, sous le nom de Experimental Cuisine Collective :
The June meeting of the Experimental Cuisine Collective will take place on Wednesday, June 15, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.
In his presentation, The Color of Meat (Put a Smoke Ring On It), ECC co-founder and NYU chemistry professor Kent Kirshenbaum will examine the origin of color in meat. What gives a steak its distinctive red color? How reliable is color for determining freshness? Why does meat change color when it is cooked? We will evaluate methods for manipulating meat color. To seal the deal, we will investigate barbecue and the mysterious smoke ring.
Please RSVP at ecc062011.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.
All my best,