Umami. Nucleotides. Glutamates. And what cheeseburgers, anchovies and soy sauce have in common.
Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat.
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
Proteins. pH. Electrical charges. And when acids make marinated meat leathery.