Food, science

It was a crazy week in IACP land, and I have a serious conference hangover. Not, mind you, an actual hangover, but just a need to decompress and reflect on the past five days. I’m taking the day off until I have the brain power to sift through my copious notes and compose some entertaining, yet informative, posts.

In the meantime, I’m spending the week in lovely Boulder, Colorado with an old friend from grad school. I’m looking forward to a home cooked meal – we’re having pork tenderloin stuffed with apples and nutmeg, the whole thing wrapped in proscuitto. Pork with pork. I love it.

Also, since we’re both chemists, we’re talking about science. We both developed liquid crystalline materials (he still does) so that’s been the main topic of conversation so far. It’s been a while since I’ve used words like smectic, atropisomeric, and chiral.

Anyway, that was my lame attempt at a joke about food science. Because for now, cooking + talking about science = food science. So there.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, TravelTags, , , , Leave a comment

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