Welcome:
John Shook thanks the volunteers, chefs, and sponsors who made the event possible. He expresses excitement for the first inaugural Science and Food event.

Science and Food Intersection:
Shook acknowledges that not everyone may be interested in science but emphasizes the importance of sharing their scientific perspective on food. He presents a series of questions that intrigue scientists and food enthusiasts, which will be explored in a series of public lectures and a general education course at UCLA.

Course Topics:
Shook displays a slide detailing the main topics and questions that form the basis of the class. Each week, a different concept in physical and physiological sciences is highlighted. Chefs and farmers also lecture in class to provide a comprehensive perspective.

Multimedia Experience:
The course aims to be a multimedia experience, incorporating videos, images, and cooking demonstrations. Guest speakers from various disciplines, including scientists, chefs, and farmers, will share their expertise.

Objectives:
Shook hopes to impart scientific literacy and an appreciation for food among students and the broader community. He believes that understanding the science behind food can lead to healthier eating habits and a greater appreciation for the culinary arts.

Food as a Delectable Topic:
Food’s delicious nature captivates individuals, prompting its inclusion in diverse aspects of a culinary science class. Taste tests, such as comparing marinated tofu immersed for different durations, engage students and create memorable learning experiences.

DIY Kitchen Experiments:
Students engage in hands-on learning through weekly DIY kitchen experiments, conducted in their own kitchens or dorm rooms. Activities like making ice cream or measuring diffusion coefficients in Starbucks foster creativity and practical application of concepts.

Recipes for Culinary Creations:
Students apply their knowledge to create beautiful dishes, showcasing their understanding of concepts like diffusion and spherification. Final projects challenge students to think like scientists and explore their culinary creativity.

Insights from Pop Quiz:
Meat tenderizers in fresh pineapple and papaya break down proteins, demonstrated using gelatin cubes. Cold temperatures and frost significantly impact the sugar content and flavor of vegetables. Lecithin, found in cell membranes, is widely used to enhance food textures in salad dressings and chocolate. Students appreciate the opportunity to learn scientific thinking and experimentation through culinary experiences.

Guest Speakers and Panel Discussion:
Nathan Myhrvold, a renowned author, paleontologist, photographer, and barbecue champion, will present on the science of barbecue. A panel discussion featuring Evan Kleinman, Vinny DiTolo, and John Shook will follow, complementing Nathan Myhrvold’s lecture.

Exploring Deformability of Cells:
Students investigate the texture of different meat cuts and Jell-O to understand the concept of deformability. This concept extends beyond food science, as it plays a crucial role in cell physiology and disease. DIY experiment demonstrates how to measure the deformability of cells using simple materials.

Modernist Cuisine: A Landmark Work:
Nathan Myhrvold’s “Modernist Cuisine” is a comprehensive encyclopedia on food and cooking, spanning five volumes and weighing 45 pounds. It aims to explain the science behind cooking techniques, recipes, and the history of culinary arts. The book includes 1,800 recipes, extensive explanations, and over 3,200 high-quality photographs.

The Umfang of Modernist Cuisine:
“Modernist Cuisine” is a comprehensive cookbook consisting of 1,522 recipes with various variations, curated by 72 renowned chefs. It required the collaboration of six research cooks, 44 editors, writers, and art staff. The physical book is substantial, weighing 40 pounds and featuring four pounds of ink.

The Kitchen Manual:
The kitchen manual is printed on waterproof paper for durability. It includes step-by-step techniques to guide readers through various cooking processes. Parametric recipes are featured, providing formulas and variations for different dishes, such as meat jus. Example recipes are showcased, including a selection of gels and a detailed recipe for beef rib steak.

Volume One: History and Fundamentals:
This volume delves into the history of cooking, starting with the discovery of fire. It explores fundamental concepts such as heat and its impact on cooking times. The physics of heat is explained, including the relationship between the thickness of a steak and its cooking time. The science of diffusion and its role in cooking is discussed.

Volume Two: Techniques and Equipment:
This volume covers various cooking techniques, including traditional methods like deep frying and sauteing, as well as modern techniques using scientific equipment. It provides insights into how different cooking methods work and the underlying science behind them. The book showcases scientific equipment and new inventions used by chefs to push cuisine forward, such as centrifuges, fractional distillation, and rotary evaporators.

Volume Three: Animals and Plants:
This volume focuses on the basic building blocks of food, exploring the properties of meat and plants. It discusses how the characteristics of these ingredients influence cooking methods and techniques.

Volume Four: Ingredients and Preparations:
This volume covers modern ingredients, thickeners, gels, foams, and emulsions. It delves into the science of these ingredients and their applications in cooking. Wine and coffee are also explored in this volume.

Volume Five: Plated Dish Recipes:
This volume presents detailed plated dish recipes, providing a more traditional cookbook format.

Science and Cooking in a Nutshell:
A demonstration using a high-speed camera captures the physics of water boiling into steam and the expansion of a popcorn kernel. This visual representation showcases the science behind popcorn popping.

Defining Barbecue:
Barbecue is a cooking method that involves smoking tough cuts of meat with hardwood smoke at a low temperature for a long period of time.

Grilling vs. Barbecue:
Grilling involves cooking tender cuts of meat over high heat, primarily through radiation. Barbecue, on the other hand, relies on vaporized wood for flavor and is a low-and-slow cooking process.

Meat Structure:
Meat consists of interwoven cables of protein molecules, primarily collagen, which form fibers and networks. The toughness of meat depends on the type of muscle, age of the animal, and specific cut.

Tenderizing Collagen:
Collagen, the key factor in meat toughness, can be tenderized through several methods: Enzymatic Breakdown: Calpains, enzymes present in meat, can degrade collagen over time. Aging meat allows these enzymes to work naturally. Heat-Accelerated Breakdown: Holding meat at around 100 degrees Fahrenheit for a few hours can accelerate the enzymatic breakdown of collagen. Chemical Breakdown: Proteases, enzymes found in certain fruits (papaya, pineapple, fig, kiwi) and in acidic or alkaline marinades, can break down collagen.

Collagen to Gelatin Conversion:
The most common method for tenderizing collagen in barbecue is to convert it to gelatin through a long, slow cooking process in the presence of water. This process unfolds and unravels collagen molecules permanently, resulting in the formation of gelatin.

Collagen and Its Role in Meat Tenderness:
Collagen is a protein found in connective tissues, including meat, that can make meat tough. Heating collagen causes it to shrink, resulting in the release of juice and a dry texture. The higher the cooking temperature, the more collagen shrinks and the drier the meat becomes.

Preventing Meat from Drying Out:
Cooking meat at temperatures below 140°F (60°C) helps retain moisture and prevent dryness. Searing meat does not seal in juices but can lead to a less juicy end result. Different types of meat have different cooking temperatures due to their natural body temperatures.

Mechanical Tenderization Techniques:
Cutting meat into smaller pieces or using a jacquard tenderizer can weaken collagen fibers and make meat more tender. Mechanical tenderization also helps retain moisture in the meat, resulting in a juicier outcome.

The Paradox of Mechanical Tenderization:
Surprisingly, mechanically tenderized meat retains more juice during cooking compared to untenderized meat. Cutting or poking holes in meat disrupts the collagen fibers, reducing their ability to wring out moisture. This results in juicier meat even when cooked at relatively low temperatures.

Aging Meat:
Aging meat allows natural enzymes to break down proteins, making it more tender. It also causes slight fat oxidation, resulting in rich, complex flavors. However, aging is time-consuming and causes weight loss due to drying.

Long, Slow Cooking:
Southern barbecue is known for its low and slow cooking method. Traditional barbecue temperatures range from 190 to 250 degrees Fahrenheit for extended periods. Modernist Cuisine recommends significantly lower temperatures and longer cooking times for optimal results. This method keeps the meat incredibly juicy and preserves its natural color.

Cooking Times and Temperatures:
Modernist Cuisine provides a comprehensive table with cooking times and temperatures for various meats. The preferred cooking temperature for short ribs is 56 degrees Celsius (235 degrees Fahrenheit). Traditional braised short ribs require higher temperatures around 175 to 180 degrees Fahrenheit. The table also includes options for faster cooking using a pressure cooker, resulting in a grayer but still delicious outcome.

Beef Cheek Pastrami:
Beef cheek pastrami is a time-intensive recipe involving brining, cooking, and smoking. The result is a flavorful and tender dish that takes five days to brine, three days to cook, and six hours to smoke.

The Myth of the Stall:
The stall is a phenomenon in barbecue where the meat’s temperature plateaus during cooking. This occurs when the meat’s internal temperature reaches the boiling point of water and evaporates surface moisture. The stall can be overcome by wrapping the meat in foil or increasing the cooking temperature.

Why Does Barbecue Temperature Stall?:
Barbecue temperature often stalls for hours during cooking, leading to passionate debates.

Collagen Breakdown Theory:
The theory that collagen breakdown consumes heat energy during the stall is flawed. Differential scanning calorimetry reveals a negligible amount of heat absorption.

Bark Formation Myth:
The belief that bark formation causes the stall is incorrect.

Evaporation and Wet Bulb Temperature:
Meat contains 75% water, which evaporates during cooking. This evaporation consumes energy, preventing the temperature from rising. Wet bulb temperature, influenced by humidity, determines the effective temperature.

Evaporation Mimics Sweating:
Evaporation acts like sweating, cooling the meat’s surface and preventing temperature increase.

Counterintuitive Sauce Application:
Applying sauce during the stall makes the meat wetter, exacerbating the evaporation effect.

Foil as a Humidity Trap:
Wrapping meat in foil during the stall can be beneficial. Foil creates a humid environment, reducing evaporation and allowing the temperature to rise.

Experimental Validation:
Experiment conducted with a brisket cut in half. One half sealed in a sous vide bag (or wrapped tightly in foil) to trap humidity. The other half left uncovered, with thermocouples inserted to monitor temperatures. Dry bulb temperature maintained at 192°F. Wet bulb temperature initially increased due to moisture release from the meat. Eventually, the wet bulb temperature dropped as evaporation exceeded moisture release.

The Barbecue Stall:
The barbecue stall occurs when the brisket’s internal temperature plateaus during the smoking process. This happens because the brisket’s exterior forms a crust, preventing moisture from escaping, leading to a stall in temperature increase.

The Role of Foil:
Wrapping the brisket in foil helps prevent moisture loss and creates a humid environment, allowing the brisket to continue cooking without stalling. Foil also acts as a heat source, contributing to the tenderization process of the brisket.

Anthony Bourdain’s Foil Inquiry:
Nathan Myhrvold received a request from Anthony Bourdain via Twitter, seeking advice on whether to use foil while barbecuing. Myhrvold explained the purpose of foil in preventing the barbecue stall and recommended its use for a specific duration to achieve the desired tenderness.

The Importance of Temperature and Tenderness:
Cooking the brisket at the right temperature for an adequate duration is crucial for achieving tender meat. Insufficient temperature or excessive dryness can result in a tough or dry brisket.

Sous Vide Cooking as an Efficient Alternative:
Cooking the brisket sous vide first allows for more efficient use of the smoker, as the brisket can be tenderized sous vide and then finished in the smoker for smoke flavor.

Smoking Methods:
There are various methods for smoking, including using indirect heat in a Weber or other barbecue grill, placing coals on one side of the grill and the brisket on the other.

What Flavors Meat When Smoking:
The flavor of smoked meat is not primarily due to the smoke itself but rather unburned gases released from heating wood. These gases, similar to the vapors released from a burning candle, contribute to the distinct taste of smoked meats.

Polish Technique for Smoking:
A Polish scientist developed a method for smoking meat without combustion by heating wood in pure nitrogen. This technique allows for flavoring meat without visible smoke and relies on the vaporization of compounds from the wood.

The Importance of Humidity Control:
Humidity control is crucial in smoking. Low humidity can cause the meat to become excessively dry, especially for fatty cuts like ribs. High humidity can result in a sour and acrid taste in the smoked meat.

Smoking as a Preservation Technique:
Smoking was traditionally used as a preservation method for meats. It combines drying and preservative effects, allowing for longer storage and consumption during seasons with limited sunlight.

Grilling Basics:
Grilling involves cooking food using infrared radiation, typically from coals or gas flames with temperatures ranging from 1,500 to 1,800 degrees Fahrenheit. Tender meat is best for grilling due to the quick cooking time. However, overcooking can easily occur, resulting in thick, gray margins of overcooked meat.

Balancing Taste and Overcooking:
The gray overcooked meat, while sometimes considered desirable for its flavor, can account for a significant portion of the meat’s weight. Maillard reactions contribute to the desirable flavor of the browned crust, but the gray overcooked areas offer no benefit.

Understanding Heat Distribution:
Heat intensity from coals does not depend linearly on distance. The “sweet spot” for even cooking is a horn-shaped area where side-to-side temperature variation is within 10%. Small adjustments to the grill height make little difference in heat distribution.

Maximizing Even Cooking:
Traditional Weber barbecues have an inefficient shape for even cooking. A simple solution is to use a piece of shiny ductwork from Home Depot, cut to fit inside the barbecue, to reflect heat and create a more uniform cooking zone.

Additional Tips:
Using a grate with smaller gaps prevents food from falling through and allows for more even cooking. Maintaining a consistent temperature is crucial for achieving evenly cooked food.

Grilling and Heat Transfer:
Lining grills with foil improves heat transfer and creates a more even cooking surface. The reflected rays from the fire create multiple virtual copies of the heat source, maximizing exposure for the food.

Food Absorption of Infrared Light:
Raw food reflects 90% of infrared light initially, resulting in slow heating. As food browns, it absorbs more light, leading to faster heating and a runaway process. This rapid heating can cause overcooking if not carefully monitored.

Grilled Flavor and Flare-Ups:
Fat dripping from the coals and flaring up creates the distinctive grilled flavor. This is why grilling differs from broiling, which lacks this fat flare-up. Charcoal type does not significantly impact flavor as it is primarily carbon. Grilled vegetables lack this flavor due to their low fat content, hence the use of oil marinades or squirt bottles to enhance flavor.

Cooking with a Half-Barbecue:
The author’s team used a half-barbecue with a glass panel for photography, manually replacing fallen coals to maintain the illusion of a complete barbecue.

Top-Side Cooking:
Cooking meat from one side will not cook the top due to water vaporization, unless the meat is very thin.

Fat Drip and Flare-Up:
High-speed photography revealed that fat takes several drops before flaring up due to initial energy being used for vaporization.

Science in Professional Kitchens:
Chefs emphasize the importance of scientific knowledge for recipe creation and consistent execution in professional kitchens. Nathan Myhrvold’s book, Modernist Cuisine, is used as a reference for sous vide techniques and reducing human error.

Pressure Cooker Observations:
Efforts to create a glass-windowed pressure cooker were challenging due to glass thickness requirements and expansion differences between glass and metal. In a properly used pressure cooker, the water remains still and does not boil.

Pressure Cookers:
Pressure cookers are underutilized and have many benefits for cooking. They are fantastic for cooking various dishes and are often overlooked.

Microbiology and Food Safety:
Foodborne illness is primarily caused by consuming contaminated food, not intrinsic pathogens in the food. Animals, such as cows, can carry pathogens like E. coli, which can contaminate meat during slaughter or processing. Cross-contamination can occur through various sources, such as wild animals or improper handling during food preparation.

Spinach Contamination Case:
A case of spinach contamination in North Central California was traced back to wild boar eating cow manure and then contaminating the spinach. The wild boar carried E. coli in their digestive system and deposited it on the spinach, leading to a widespread outbreak. Thorough washing of produce may not be sufficient to eliminate contamination.

Ammonia for Killing Pathogens:
Ammonia is effective in killing pathogens and is used in some food processing applications. Dipping meat in ammonia is a method used to reduce surface contamination, but it raises concerns about potential health risks. The contamination in muscle meat is typically on the outside, not the inside, unless introduced during processing or preparation.

Food Safety Demonstrations:
Invisible powders and liquids that glow under UV light are used in food safety demonstrations to show how easily contamination can spread. Even with regular handwashing, tiny amounts of contamination can be transferred to various surfaces. Norovirus outbreaks on cruise ships highlight the importance of proper hygiene to prevent the spread of foodborne illnesses.

Lean Cuts of Meat:
The question of how to make lean cuts of meat taste good is not addressed in the provided text.

Lean Meat Cooking:
Avoid cooking lean meats, such as venison and rabbit, past rare to prevent dryness. Flipping meat frequently while grilling or pan-searing helps average the temperature and prevents overcooking.

Planking Techniques:
Cooking meat on a cedar plank over a hot fire can create a unique flavor and aroma. The key to successful planking is to broil the meat hard enough to smolder. Roofing cedar shakes can be used as an effective and readily available cedar plank option.

Planking as Presentation:
Planking is a presentation technique that involves placing food on a plank of fragrant wood and broiling it. The cheese and wood smolder, creating a visual and aromatic experience. While not ideal for smoking, the presentation of the cedar plank with smoke and truffle honey can be impressive.

Anticipation in Cooking:
Nathan Myhrvold discusses the role of anticipation in the satisfaction of long-cooking recipes. Hunger and the context of a meal significantly impact the enjoyment of food. Capturing these factors in discussions of cooking techniques is challenging.

Personal Preferences in Flavor:
John and Vinny emphasize the importance of personal preference in flavor and technique. Different individuals have different preferences, even regarding dishes praised by experts like Nathan Myhrvold. Sous vide cooking and high-heat roasting are examples of techniques where personal preferences may vary.

Oven Temperature Accuracy:
Oven temperature readings can vary significantly from the set temperature, affecting cooking results. Most restaurant kitchens experience broken thermocouples due to high-heat cooking.

Barbecue Techniques:
John and Vinny discuss traditional Southern barbecue methods and ingredients, such as whole hog barbecue, wood smoke, and sauces. Brining, rubs, and sauces are essential elements in barbecue. Different regions have unique barbecue sauces, as highlighted in Nathan Myhrvold’s book.

Sous Vide and Regional Barbecue Styles:
Different regions have their own unique barbecue styles, and people can be very passionate about them. In some places, like central Texas, using sauce on barbecue is considered a faux pas.

Sous Vide in Barbecue Competitions:
Nathan Myhrvold participated in a barbecue competition in Memphis in 1991, but he was not on the winning team. Sous vide cooking was not used in the championship barbecue in Memphis in 1991.

Parchment Paper for Moisture Retention:
Wrapping brisket in parchment paper during smoking helps keep the moisture locked in and prevents the temperature from rising too high.

Origins of Sous Vide:
Sous vide has various precursors in the 1960s, including NASA’s vacuum-sealed food program for the Apollo space program. A Swedish hospital system appears to be the first to set up a comprehensive sous vide system.

The First Restaurant to Serve Sous Vide:
The Holiday Inn in Greenville, South Carolina, was the first restaurant in the world to serve sous vide to customers. George Prelue, a consultant who had worked on a hospital project in the Carolinas, developed sous vide at the Holiday Inn.

The Trois Gros Brothers and Sous Vide:
The Trois Gros brothers, renowned three-star chefs in southwest France, hired George Prelue to help them reduce the loss on their foie gras terrine. Prelue began developing sous vide techniques at their restaurant.

Challenges in Early Sous Vide:
Early sous vide systems often involved boiling the food, which resulted in bland and unappetizing dishes. Over time, chefs and innovators experimented with different times and temperatures to improve the results.

The Trois Gros Brothers and Plating:
Before the Trois Gros brothers, all food in fine restaurants was plated at the table. They were among the first chefs to plate food in the kitchen, which allowed for more creativity and presentation.

Introduction of Plating in Haute Cuisine:
The practice of bringing food on a plate rather than serving it directly from the cooking pot was considered improper in the past. In the 1960s, chefs began plating dishes in the kitchen, leading to a landmark moment in Nouvelle cuisine. This innovation brought about significant changes in the restaurant experience and artistic presentation of food.

Sous Vide Cooking and Safety Concerns:
The balance between low-temperature sous vide cooking and avoiding pathogens is often misunderstood. Contrary to popular belief, cooking at low temperatures for extended periods is not necessarily unsafe. The key is the combination of temperature and time, with higher temperatures requiring less time to sterilize food.

Fish Cooking and FDA Regulations:
For fish, lower internal temperatures are preferred to preserve flavor and texture. The FDA’s regulation requiring fish to be cooked to 145 degrees Fahrenheit for 15 seconds is ineffective in killing pathogens. This regulation is based on taste preferences rather than scientific evidence.

Challenges to Food Safety Standards:
Nathan Myhrvold discovered several problematic food safety standards set by the USDA and FDA. He met with scientists and officials to address these issues and advocate for evidence-based standards.

Pork Safety and Trichinella:
The current standard for pork cooking is too high and unnecessary. The risk of trichinella infection from commercial pork in the United States is extremely low. Trichinella cases are primarily associated with consuming wild predator meat, not commercially raised pork.

CDC Findings on Beached Whale Consumption:
The CDC issued a finding advising people against consuming beached whale carcasses. This highlights the importance of avoiding potentially contaminated food sources.

Future of Foie Gras in Cuisine:
The question of how to continue serving foie gras, a controversial delicacy, in light of animal welfare concerns is discussed.

Concerns over Foie Gras Fines:
Serving foie gras may result in hefty fines starting June 30, making it economically challenging for restaurants. The fine is $1,000 per portion, encouraging large portions to minimize the impact.

Comparison to Other Meats:
Nathan Myhrvold argues that mistreating millions of chickens annually allows the industry to afford lobbyists and avoid criticism. Foie gras production involves a relatively small group of “foodies” who are easier to penalize and portray as elitists.

Ethical Considerations in Foie Gras Production:
Nathan Myhrvold highlights the Sonoma and Fograben farms as examples of ethical and humane foie gras production. He emphasizes the importance of producing artisanal products in a responsible and ethical manner. However, he believes banning foie gras is not the solution, as it would have broader negative impacts on the duck industry.

Consequences of a Foie Gras Ban:
A ban would affect other industries reliant on duck products, such as cured duck prosciutto, duck fat, and feathers. Farmers would still seek the same products but would discard the liver, leading to unnecessary waste.

Down Pillows and Jackets:
Nathan Myhrvold points out the hypocrisy of using down pillows and jackets, which also involve animal exploitation. He emphasizes that the process of obtaining down feathers is not as benign as some may believe.

Duck Liver Physiology:
Ducks naturally have engorged livers before migrating, which is a physiological response to prepare for the long journey. Their livers return to normal size after migration.

Food Truck Idea for Science Education:
John Shook discusses the idea of a food truck where students could conduct experiments and serve food to the community. This concept aimed to engage students in science through hands-on experiences and highlight the science behind food.

Potential Future Books:
Nathan Myhrvold mentions the possibility of future books, including one focused on pastry baking and desserts. The decision to exclude desserts from the current book was made to limit the scope and avoid adding additional volumes.

Publishing Challenges:
Nathan Myhrvold faced skepticism and doubts from many individuals during the five-year development of Modernist Cuisine. He decided to self-publish the book to maintain control over the project and ensure its release. Publishers expressed limited interest in printing more than 3,000 copies, prompting Myhrvold to print 6,000 copies initially.

Sales and Distribution:
The first printing of 6,000 copies sold out before reaching the United States, necessitating additional printings. The book has sold between 45,000 and 50,000 copies in its first year, including translations in French, German, and Spanish. Strong ongoing sales indicate continued interest in the book.

Future Projects:
Myhrvold considers exploring other topics beyond pastry, baking, and dessert, such as modernist cocktails and home cooking. He envisions creating a comprehensive guide to a specific non-Western cuisine in a smaller, more concise format.

Cuisine Diversity:
Modernist Cuisine includes recipes and techniques from various cuisines, including Chinese, Korean, and Indian, reflecting the diverse backgrounds of the book’s contributors. Myhrvold expresses interest in dedicating future projects to comprehensively covering specific non-Western cuisines.

Color Accuracy in Printed Images:
Evan Kleiman questions whether the colors in the cookbook, such as the red strawberries and jus around the steak, are natural or artificially enhanced.

Color Gamut Limitations:
Nathan Myhrvold explains that most printer inks cannot reproduce highly saturated colors, leading to a phenomenon called “color gamut clipping.” This means that certain colors that exist in real life cannot be accurately represented in printed images.

Chromocentric Inks:
Myhrvold’s team used a special set of inks called chromocentric inks, which have a wider color range and can reproduce more saturated colors. This resulted in images with more vibrant and accurate colors, particularly in highly saturated elements like strawberries.

Cost Considerations:
The use of chromocentric inks is more expensive than conventional inks, which is why most printed images do not have the same level of color accuracy.

Closing Remarks:
John Shook expresses gratitude to Evan Kleiman for moderating the discussion, to John and Vinny for sharing their culinary perspectives, and to Nathan Myhrvold for delivering a compelling lecture on barbecue. He also thanks the audience for supporting science and food and invites them to attend future public lecture series events.