Create What You Crave - Goldilocks Cooking February 1, 2013

Getting your food "just right", finding the optimal times and temperatures for cooking, may seem to be a mystery, but there is a definite science to this art. This month we'll explore the way heat is transferred to food, how food's internal structure is changed in response to temperature, and how to create your own sous-vide cooking system. Taught by Michael Petralia, former Teaching Fellow for the Harvard College General Education course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," along with a local professional chef, who together will demonstrate the art to this science and technology, and you'll have the opportunity to run your own delicious experiments and eat your creations! Recommended for Adults 21+