American Thanksgiving is one week away. The traditional Thanksgiving meal is one of my favorite combinations of foods. My mouth is watering just thinking about turkey, potatoes, squash, stuffing and cranberry sauce from a can (I love the “shlop” sound the cranberry sauce makes as it pops out of the can).
This year I’m in charge of cooking the turkey on my smoker. There’s a science to doing that that I’ve been reading about and watching a lot of videos about over the last couple of weeks. The one I like the best is How to Smoke a Turkey for Thanksgiving by Mad Scientist BBQ.
And there’s science to what makes all of the food associated with Thanksgiving delicious. The Reactions YouTube channel, produced by The American Chemical Society, has a few good video lessons that address the science of a traditional American Thanksgiving meal.
Better Thanksgiving Potatoes Through Chemistry explains the chemical properties of raw potatoes and which ones to pick for roasting based on their chemistry. The video then goes on to explain the science of roasting potatoes before finally revealing the best method, based on science, for roasting potatoes.
The Truth About Tryptophan explains why it might not be just the turkey that is making you sleepy after a big Thanksgiving dinner.
Finally, How to Fry a Thanksgiving Turkey Without Burning Your House Down provides an overview of the science involved in deep frying a turkey and how you can use that knowledge to avoid a disaster on Thanksgiving.
