After the morning sessions, we moved to different room where we enjoyed an interesting lecture about The Science of Grilling from Dr. Sara Risch, a food scientist and consultant to food and packaging companies.
Dr. Risch shared a number of chemistry facts to help us become better cooks and ensure food safety. We learned that many backyard grill masters don’t realize that applying a little science can actually make them better cooks!
While listening to Dr. Risch speak, we enjoyed a lovely sit-down lunch.
On the menu:
An Assortment of Exoctic Lettuce Including Boston Butter Lettuce, Trevesio, Frisee, Belgium Endive, and Baby Mache with Oven-Roasted Tomatoes & Grilled Stemmed Artichokes, Gigante Beans with Crisp Onions
Grilled Natural Tanglewood Chicken with a Macintosh Apple Cider Glaze
The salad was really tasty, but, of course, my favorite part of the meal was the assortment of desserts. Aren’t they pretty!?!
After much debate, I chose the Red Velvet Cake. The frosting on this baby was excellent!
Takeaways from The Science of Grilling session:
- The first grill was created from half of a harbor buoy by George Stephen, who inherited the Weber Brothers Metal Spinning Company
- Tomato-based marinades can help retain the moisture of the meat. Soy-based marinades infuse meat with flavors.
- Carcinogens form when meat proteins are heated too much (to the point of charring). To avoid “flare ups” that cause the charring of the meat, Dr. Risch suggested using moderate temperature when grilling, avoiding sauce and fats from dripping down into fire, and not having meat in direct contact with a hot surface. If you grill properly, you do not create these carcinogens from simply cooking your food.
And, there’s even more to come from Saturday!