Here's your chance to eavesdrop on a conversation between renown chef Jody Adams of Rialto and noted food and science writer Harold McGee. McGee was the one person mentioned most often by Chefs at the Harvard lecture series on Cooking and Science and is perhaps best known for his scientific statement that searing meat does, in fact, not seal in the juices. These video snippets were taped last night at the Harvard Book Store. I was thrilled to hear McGee talk about being a skinny food writer, something I can totally empathize with. He also talks about sustainability and the current interest in science and food. Please note: the acoustics were not great at the book store. You may need to use headphones to clearly hear the discussion.
Harold McGee chats with Jody Adams about what kind of an eater he was as a child and being a skinny food writer (one of my own most frequent topics of conversation).
My own, personal question to McGee was on technique. I noted that most Chefs prefer to use gas ranges. If food is cooked to the proper temperature, and the right pan is used, isn't an electric range just as good? He said that, yes, in fact, it is and what's more, electric is much more efficient because actually very little of the gas flame is being used to heat the food. Chefs like gas, however, for the easy control of raising and lowering the flame. The future, he predicted, is clearly moving toward convection stoves which are much more prevalent in Europe.
Harold McGee on the modern interest in the connection between food and science.
Harold McGee on sustainability and the local food movement. Is it elitest?
Mcgee's latest book is KEYS TO GOOD COOKING. He is also the author of the classic ON FOOD AND COOKING and is considered to be the foremost expert on the chemistry of food and techniques of cooking. We always suggest that you purchase all of your books at local, independent bookstores.
Harvard Book Store
1256 Massachusetts Avenue
Cambridge, MA 02138-3820