Making the cut. Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats. Continue reading… Facebook Twitter Google+ LinkedIn
Surely, caramelization can’t be the onion one for you? Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits. Continue reading… Facebook Twitter Google+ LinkedIn
Eggs-tra white. Light scattering. Molecular size. Wavelengths. And how physics and chemistry turn transparent egg white to opaque white. Continue reading… Facebook Twitter Google+ LinkedIn
Power of braise. Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat. Continue reading… Facebook Twitter Google+ LinkedIn
Rare, medium, or well done? Myoglobin. Denaturation. Meat. And the science behind how you want your steak done. Continue reading… Facebook Twitter Google+ LinkedIn