The Food Lab: Better Home Cooking Through Science

up as it roasts. Q: Does “prime rib” have anything to do with Prime grade beef? Glad you asked. The ...

more separate musculature and more large hunks of fat than the loin end. Personally, I prefer ...

tempestuous brother prefers his well-done. What’s an understanding and generous host to do? First off, you shoul ...

meat tightly, first in foil (plastic wrap is not airtight) and then a few layers of plastic wra ...

sous-vide or sear them with various pieces of industrial machinery? Leave the fancy-pants methods t ...

I hope, you too!) will never again serve anything but a perfectly cooked roast. First, a defini ...

that wonderfully complicated process by which amino acids and reducing sugars recombine to form ...

I know, I know—not pretty. Score: Commandment I: Perfect Crust? Check. Commandment II: No Gray Zone? Negat ...

Score: Commandment I: Perfect Crust? Negative Commandment II: No Gray Zone? Check. Commandment III: Full-on Ju ...

partially true? Could a sear actually help retain at least some of the juices? In order to test thi ...

If searing does in fact “lock in juices,” we would expect that the steak that was first seared and the ...

The meat that was seared first and then roasted lost 1.68 percent more juices than the one that was roa ...

pan? That’s the sound of moisture evaporating and bubbling out from underneath the meat. A prime rib that ...

Score: Commandment I: Perfect Crust? Check. Commandment II: No Gray Zone? Check. Commandment III: Full-on Juic ...

would emerge hot, sizzling, and ready to carve—no need to rest it, since the only part that ...

KNIFE SKILLS: How to Carve a Bone-In Prime Rib If you were paying attention earlier, you know that the ...

STEP 1: LIFT AND SLICE Lift up the prime rib by the ends of the bones and place your carving knife in betw ...

STEP 2: CONTINUE SLICING Keep on slicing downward, hugging the bones the whole time. ...

STEP 3: REMOVE THE BONES Cut through the base of the bones to completely separate the meat. You may have to wo ...

STEP 4: READY TO SLICE The meat is now bone free and ready to slice. Of course, those bones should be gn ...