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BTN LiveBIG: Buckeye students master the art and science of barbecue
BTN.com staff via Big Ten Network
Students at The Ohio State University are flocking to a course that requires them to get “grilled” on the finer points of preparing mouth-watering steaks, pork loin and whole chickens on open fires. Just in time for tailgating season! Called “Bar-B-Q Science,” the class mixes elements of culinary science and nutrition as it dishes out many lessons on the joys of cooking. And there’s also a public-health component to the course too. “The idea is that ultimately there is a whole science behind meat and producing quality and reliably safe meat,” Bar-B-Q Science co-instructor Michael Cressman said. “We thought we should
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BTN.com staff via Big Ten Network
Students at The Ohio State University are flocking to a course that requires them to get “grilled” on the finer points of preparing mouth-watering steaks, pork loin and whole chickens on open fires. Just in time for tailgating season! Called “Bar-B-Q Science,” the class mixes elements of culinary science and nutrition as it dishes out many lessons on the joys of cooking. And there’s also a public-health component to the course too. “The idea is that ultimately there is a whole science behind meat and producing quality and reliably safe meat,” Bar-B-Q Science co-instructor Michael Cressman said. “We thought we should
Continue reading...