On Food and Cooking

temperatures, below 250ºF/125ºC, the moist meat surface dries very slowly. As moisture evaporates, ...

collagen into gelatin. High Oven Temperatures At high oven temperatures, 400ºF/200ºC and above, ...

browning the meat on the stovetop in a hot pan), and then turning the thermostat down to cook ...

the meat surface as it evaporates. The Challenge of Whole Birds Chickens, turkeys, and other meat birds a ...

warmer than the breast. They brine the bird to juice up its breast. Perfectionists cut the bird up and roast ...

it was insufficiently preheated, or overloaded with cold wet meat — then the meat stews in its own juices ...

Minutes per inch thickness and minutes per pound are the usual approximations. However, the mathematics of ...

spatula or a heavy pan or brick — to improve the thermal contact between meat and pan. For thicker cuts whose ...

surface. In shallow-fat frying, pieces of meat are cooked in enough melted fat or oil to bathe the bottom and side ...

then heats up again as moisture flow slows and the burner heat catches up. The temperature is high enough ...

intact, and preserve its leatheriness. A crisp skin is easier to obtain with a dry- processed bi ...

the meat vaporizes during the cooking. The result is more rapid cooking (less cooling by evaporation) and m ...

Researches on the Chemistry of Food, he said that this could be done by heating the meat quickly ...

roasting, so it’s best to sear the roast immediately, and then continue at a lower temperature to fini ...

were right that searing makes delicious meat. Breadings and Batters Nearly all meats that are shallow- or ...

As a medium for cooking meat, water has several advantages. It transmits heat rapidly and evenly; its own temperat ...

don’t overcook badly. Many slow braises and stews are cooked in a low oven, but the usual temperatures sp ...

that it cooks flat tender cuts of meat very quickly. Chops, chicken breasts, fish steaks and f ...

Poach is a medieval word from the French for the “pouch” of gently cooked egg white that forms around th ...

meats succulent. The key is to cook slowly, at or just above the collagen-dissolving minimum, to minimize t ...