The Food Lab: Better Home Cooking Through Science

must use a scale when making sausage!) and allowed to rest for 8 hours in the refrigerator. The latter was ...

I recorded the weight of each sausage before and after cooking. The sausage that was salted lost ...

meat, it’s actually got a fairly complex structure. In their whole form, muscle fibers resemble ...

Salted meat at 4 hours and 0 hours. Essentially, the bundles of telephone wires become looser, their ...

It’s this dissolved protein that subsequently cross-links with other proteins to cause a sausage ...

them after draining them. As you can see in the chart above, there’s a pretty clear advantage to letting ...

That is sausage meat that was ground in a warm meat grinder. Appetizing, right? The problem is wi ...

Equally important is the proper mixing of fat, meat, and seasoning. Because well-ground meat is chopped, the ...

Highly saturated fats like beef or lamb become waxy and will form an unpleasant coating inside you ...

There’s no two ways about it: stuffing sausages is time- consuming. If I want to make a big b ...

full but not too tight. Get it too tight, and your sausage will burst when you try and twist it off into lin ...

seasoning mixes. While most of the recipes in this book are American in origin or at least seen thr ...

unit of weight in the metric system—the gram— is more precise than your basic unit of weight in the imp ...

Meat, Salt, and Time So I’ve come out and said that good sausage can’t be made without salt and that ...

note of both texture and flavor. Results Even before beginning cooking, you’ll notice that the meat that ...

BASIC HOMEMADE SAUSAGE There are four basic steps to making any type of sausage: Salt and season. Add aromatic ...

meat and fat. Rest. Resting allows time for the salt to break down some of the meat proteins, getting ...

attachment at medium speed until homogeneous and tacky, about 2 minutes. You can replace a few ounces of ...

Place the processor bowl and blade in the freezer for 15 minutes. Working with 200 grams (about 7 ounces ...

1 teaspoon dried oregano ¼ teaspoon freshly grated nutmeg 1 teaspoon freshly ground black pepper 1 tables ...