It's that time of year. Americans are ramping up for our Thanksgiving holiday and, all too often, that involves an overly-dry dead bird as the centerpiece of the meal. Fortunately, though, some application of thermodynamics can lead to a roasted turkey that is properly heated without being all dried out. You can learn some more about this in our annual favorite article: The Physics of Turkey.
And, if you're interested in some more on the science of cooking, may I recommend the following two books by Robert L. Wolke, which put a particularly science-geek spin on cooking (even more than Alton Brown!):
- What Einstein Told His Cook: Kitchen Science Explained
- What Einstein Kept Under His Hat: Secrets of Science in the Kitchen (previously published in 2005 as What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science)
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