June 16, 2014 Meeting

ECC co-founder and NYU chemistry professor Kent Kirshenbaum will take us into the world of butter. We will look at:
– What butter is made of
– The physics of butter
– Different kinds of coalesced cream products, such as clotted cream and mascarpone
– The chemistry of butter and of butter flavor
– Chemical modifications of butter and the Maillard reaction
– Brown butter
– Ghee
– Smen, the mysterious fermented butter of North Africa

If time permits, we will also make butter and taste a variety of types of butter.