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Savor the Science: Cured Meats

Welcome to Savor the Science! In each Savor the Science, RENDER’s resident chemist, Claire Lower, will explore culinary questions through a scientific lens, perfecting recipes and demystifying techniques. Theories and reactions will be discussed and experiments will be performed; it’s like your high school chemistry class, only edible. Twice a month, Claire will take a scientific concept (such as the acid-base reactions in baking, macerating, or Maillard browning), explain it in a way that would make Bill Nye proud (hopefully), and then provide an edible experiment which allows you to demonstrate your new scientific food knowledge. 

It’s science you can eat!