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The Science of Good Cooking
Kate Sherwood, of the Center for Science in the Public Interest and contributing author to Nutrition Action Healthletter, discusses a range of topics that impact making delicious and healthy food, like:
- Things that do and don't impact food quality (e.g., methods to thaw frozen food)
- How to store various fruits and vegetables
- What brining and marinading does to foods
- When to use high heat vs. low heat in cooking
- Why we use various mediums to cook food - water, fat, alcohol, and acids
Registration is FREE but space is limited so register today.
YES – SAMPLES WILL BE PROVIDED!
- Date:
- Thursday, October 27, 2016
- Time:
- 5:00pm - 6:00pm
- Time Zone:
- Eastern Time - US & Canada (change)
- Presenter:
- Kate Sherwood
- Location:
- Himmelfarb Library, Room B102
- Categories:
- Healthy Living
Registration has closed.
Brian McDonald
