The Food Lab: Better Home Cooking Through Science

3 minutes. Return to the sauce and allow to rest for 10 minutes, then serve, garnished with cilantro ...

GRILLED OR PAN- ROASTED HOT DOGS WITH SAUERKRAUT You may think of hot dogs as your fallback, never-fail ...

cellulose casings or, even worse, no casing at all will be straight as an arrow. A nipple at either end. ...

1 tablespoon canola oil (if cooking indoors) 8 or 12 hot dog buns Brown mustard TO COOK ON THE GRILL Light a ...

setting, cover, and cook, turning the dogs occasionally, until heated through, about 8 minutes. Remove t ...

{ ALL-AMERICAN MEAT LOAF } In his 1958 classic, 365 Ways to Cook Hamburger (at least, it should’ve been a ...

litany are such colorful offerings as Chili Hot Top Meat Loaf (it’s flipped upside down and glazed ...

behaves from our adventures with sausage, and we’ve learned the benefits of grinding your own meat ...

From left: ground beef, veal, and pork. Let’s start with the very basics. Anyone who’s been t ...

obvious. Pure beef cooked in meat loaf form loses quite a bit of moisture and acquires a c ...

All-pork loaf. All-veal loaf. ...

Well, pigs and cattle differ mostly in their fast-twitch versus slow-twitch muscles (see here). Co ...

fat. As mentioned earlier, pork fat is also softer than beef fat making it more pleasant to eat ...

Mixed-meat loaf. Thus the mix. Beef provides robust flavor, pork provides a good amount of tender fat, ...

pantry. I made a couple loaves side by side, one with an equal mix of ground chuck, ground pork, ...

together and get the loaf to set in a stable form without the need to overwork the meat. Egg whi ...

Milk does, on the other hand, add moisture and fat and is worth including for that fact alone. Heav ...

they’re so much like bread that I treat them exactly the same way—grind them in the food processor ...

effective at binding than egg yolks). Bread Crumbs Help retain moisture and physically impede meat proteins from cro ...

crumbs). Mushrooms (chopped) Physically impede meat proteins from cross-linking, increasing tenderness while simultaneously ...