Dad's great, but it's umami who makes the best bacon cheeseburger!
Umami. Nucleotides. Glutamates. And what cheeseburgers, anchovies and soy sauce have in common.
January 11, 2017
Tagged “meat”
12 posts
Freeze!
Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest.
January 11, 2017
Making the cut.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
January 11, 2017
"Once you meat me, you will be soy turned on."
Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.
January 11, 2017
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
Love meat tender, love meat sweet.
Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat.
February 2, 2016
Water you mean I smell?
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
December 4, 2015
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015
It's not in de-nature to be juicy!
Proteins. pH. Electrical charges. And when acids make marinated meat leathery.
September 5, 2015
How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
Oxygen, you turn me(at) red.
Protein. Oxygen. Colors. And why raw and cooked meats have different colors.
July 31, 2015
You crack meat up.
Cells. Crystals. Freezing. And why fresh meat trumps frozen.
May 23, 2015