The Food Lab: Better Home Cooking Through Science

any trapped air bubbles as you go. Continue lowering it until just the very top edge of the bag is above ...

Seal the bag. You now have your food inside a completely airless bag. A note about nomencl ...

temperature for several hours without any loss of quality. (Low temperatures and a sealed ...

tough glue that keeps vegetable cells connected, doesn’t begin to break down until 183°F. Even af ...

vide. Think of the possibilities. Hotel rooms. Backyards. Boats. Movie theaters. ON FOOD SAFETY Anyone who ...

posing a health hazard, what we’re really talking about is bacterial content and the toxins they can ...

moisture as you cut it. It practically oozes juices as you chew. Equally stunning results can be ...

your hands and close them, leaving 1 inch unsealed. (See photos here.) Heat at least 2 gallons of ...

those wonderful crusty, roasted aromas only take place to a significant degree at temperatures w ...

Advantages: Easy and done indoors. Drippings stay in contact with meat. Disadvantages: Without an ultrapow ...

So, if none of these three methods is perfect on its own, why settle for just one? For steaks and ...

record time. Finally, I flipped the steak back over and torched the second side. What about the ...

very appealing about that sizzling crust you get just as the steak comes off the heat, and ...

FATS AND AROMATICS A few quick tests proved that aromatics added to the sous-vide bag do indeed flavor the ...

fragrance evenly over the meat and further enhancing its flavor. I also included a nonaroma ...

undercooking a heavily marbled rib-eye or expensive Japanese-style Wagyu steak is just as much ...

...

COOLER-COOKED RIB-EYE STEAKS WITH SHALLOTS, GARLIC, AND THYME SERVES 4 2 bone-in 2-inch-thick, dry-aged rib-eye ste ...

well browned and charred in spots, about 30 seconds longer. Using tongs, place one steak on top of ...

COOLER-COOKED HANGER STEAK WITH CHIMICHURRI SERVES 4 4 hanger steaks, 8 ounces each Kosher salt and freshly groun ...