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Turkey Day Chemistry in the Kitchen

Posted by samzenpus on from the obligatory-story dept.

instupor writes "Just in time for the holiday, PopSci runs through the food science behind moist turkey, perfect potatoes and flaky pie crust. Besides the actual "why," the article explains how to apply the scientific principals in your own kitchen."

2 of 131 comments (clear)

  1. Re:Why turkey? by Anonymous Coward · · Score: 3, Informative

    Goose was the traditional food in the UK. It's made a small resurgence, but it's still pretty much turkey everywhere. Goose fat was in high demand in the UK last year too, as a food-fad when it was endorsed by a TV chef as making rather good roast potatoes. I don't know if that will continue...

  2. Re:What's the number? by MagicM · · Score: 3, Informative

    1-800-222-1222

    (I know you were being +2 Funny, but still...)