Good Food

Meat glue?

Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. Harold’s book On Food and Cooking is a great reference for the incredible chemistry that takes place in the kitchen.

By Evan Kleiman • May 12, 2014 • 1 min read

Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. Harold’s book On Food and Cooking is a great reference for the incredible chemistry that takes place in the kitchen. Harold tells us about the curious substance: meat glue, and offers ideas for why chefs are putting it in our dinners.

Music Break: One Mint Julep - Xavier Cugat

Evan Kleiman
host 'Good Food'
Marina McLeod
Producer, Good Food
Bob Carlson
host and producer, 'UnFictional'
Jennifer Ferro
Jennifer Ferro, President, KCRW, Los Angeles

Culture

Food & Drink

Good Food

Meat glue?

Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. Harold’s book On Food and Cooking is a great reference for the incredible chemistry that takes place in the kitchen.

Share

Good Food

Meat glue?

Chefs all over the country call on food scientist Harold McGee to decipher the chemical reasons for their kitchen catastrophes. Harold’s book On Food and Cooking is a great reference for the incredible chemistry that takes place in the kitchen.

Share