#ATKscience
Chris Kimball and Guy Crosby of America's Test Kitchen spoke at the Smithsonian's National Museum of American History on October 24, 2012. Below are selected tweets and photographs from the evening.
#ATKscience -Crosby explains starchy potatoes R fluffier when mashed because molecules expand-talk at Smithsonian Am Hist Mus - food ex soon- Cook's The Science of Good Cooking at NMAH #atkscience instagr.am/p/RLv1N1QEnF/
Kimball: "It bothers me that the denser potato ends up being fluffier mashed potatoes." "I don't sleep at night over this." #ATKscience- Kimball: You never see Martha Stewart's cakes fail. I like to be the "comforting idiot" who asks stupid questions, reduces fear. #ATKscience
You never see food shows go "this sucks!" @cpkimball says he shows failure on @TestKitchen to remove fear of cooking. #ATKscience- Any time you don't have to beat egg whites in a recipe, frozen egg whites will work. Otherwise, use fresh. #ATKscience
- Audience question: freezing egg whites and thawing them out? Answer: Not a good idea if you plan to beat the whites. #ATKscience
- @elevationprod It sounded like that was a maybe, not a definitely. As usual, @TestKitchen not satisfied with un-tested answers! #ATKscience
- #ATKscience - Crosby explains pressure cooker allow water B hotter, contributes 2 fast cook-talk @ Smithsonian Am Hist - new food ex coming
Example: yogurt tenderizes meat. Guy's not so sure, and neither am I. #ATKScience- Kimball: I tried doing a cooking science lab with my kids. Their favorite experiments involved chocolate, marshmallows. #ATKscience
- This q&a with Chris Kimball and Guy Crosby makes me want to do another myth busting post for @lifehacker. Any you'd like busted? #ATKScience
- #ATKscience Chris Kimball argues for weighing flour accurate measure - talk at Smithsonian Am Hist mus - talk for new food exhibit
- How scientific are you in the kitchen? We're tweeting a #cooktip or two with America's @TestKitchen #ATKscience
- Kimball: When baking, weigh your flour. You don't have to go crazy and weigh the baking soda, but do weigh flour. #ATKscience
- #ATKscience Crosby says baking soda does not age well loses potency - talk at Smithsonian Mus Am Hist
- #atkscience Guy Crosby & Chris Kimball skeptical about yoghurt tenderizing meat - talk @ Smithsonian Mus Am Hist
- Crosby: Five basic tastes are sweet, bitter, sour, salty, and umami. But perhaps fat will be added to that list. #ATKscience @TestKitchen
- Crosby saying there's research out there possibly indicating fat could be the sixth receptor of taste #ATKscience
- Guy Crosby, science editor at America’s @TestKitchen, now answering questions. Yogurt as meat tenderizer? He's skeptical. #ATKscience
Kimball just threatened to start stripping on stage unless audience posed questions #atkscience #willtrythisinnextmeeting
