Making the cut.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
January 11, 2017
Tagged “connective tissue”
4 posts
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015
Wagyu might want to meat me (and why you might care).
Enzymes. Microbes. Evaporation. And why dry-aged beef is usually preferred over wet-aged.
July 25, 2015
Fast food.
Muscles. Survival. Gravity. And why fish swim and cook fast.
July 18, 2015