The Food Lab: Better Home Cooking Through Science

completely tender but not falling apart, 8 to 10 minutes; a cake tester or fork should pierce the potat ...

minutes, shaking the skillet every minute or so to prevent sticking. Remove the skillet from the heat and plac ...

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I’m a cook by trade but a grinder by nature. ...

BALLS, LOAVES, LINKS, BURGERS, AND THE SCIENCE of GROUND MEAT RECIPES IN THIS CHAPTER Basic Homemade Sausage Se ...

Tomato-Caper Sauce Grilled or Pan-Roasted Hot Dogs with Sauerkraut All-American Meat Loaf Leftover Meat Lo ...

HAVE YOU EVER NOTICED ...

that many times, a group of things that seem pretty similar at first glance upon close inspection tu ...

the protein myosin has dissolved, allowing it to subsequently bind the meat together when the raw ...

The FOOD LAB’s Guide TO GRINDING YOUR OWN MEAT I’m a cook by trade but a grinder by nature. Nothing pleases ...

knowing the fat content. Even when it’s labeled with cuts like chuck, round, or sirloin, there’s no ...

As a home cook, you have five different options for getting ground beef for your burgers: buying preg ...

burgers, griddled and grilled, as well as made into sausages and meatballs. I analyzed all of the res ...

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BASIC TIPS FOR GRINDING MEAT There are a few keys to great ground meat that apply no matter wh ...

in a cooked texture similar to papier-mâché—pulpy and dry. Ugh. Place the grinder and all of its parts ...