The Food Lab: Better Home Cooking Through Science
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But Kobe beef is difficult to come by even in Japan, and depending on the import laws at the ...
Here’s the reason: it has to do with the conversion of one of the muscle pigments, myoglobin, and its expo ...
around for a while. Q: Do you mean to tell me that the color of red meat doesn’t come from blood? Preci ...
Fortunately, there are alternatives at the supermarket. Here are a few labels you might see and what ...
their last few weeks to fatten them. The very definition of what “grass” means is also open to ...
Yes indeedy. The very same trans-fats that occur in artificially hydrogenated fats are present in ...
Q: Is it true that in tenderloin steaks, marbling and aging are not as much of a factor? Yep, it’s tr ...
Châteaubriand—this is a tenderloin from which the skinny and fat ends have been trimmed off. You can then ...
As for buying, we’ve already covered all the basics. Here’s a quick recap of what you are ...
and serve two people overcooked meat. Congratulations—now that you’ve got a great steak in your kitchen, ...
Immediately after salting, the salt rests on the surface of the meat, undissolved. All the steak’s juices a ...
that was only superficial—the amount of drying that occurs with overnight rest (about 5-percent moisture ...
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The stages of salting. Q: What about salting even further in advance? Any benefit there? Actually, yes. Salt ...
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