Making the cut.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
January 11, 2017
Tagged “protein”
5 posts
Surely, caramelization can't be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
February 2, 2016
Eggs-tra white.
Light scattering. Molecular size. Wavelengths. And how physics and chemistry turn transparent egg white to opaque white.
January 19, 2016
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
August 29, 2015