Science in Cooking
Eggs are one of the most precisely controllable ingredients in the kitchen — and also one of the most consistently overcooked. The difference between a silky, just-set egg and a rubbery one is a matter of a few degrees. Here is what is actually happening inside the shell.
By the time your steak looks done, it is already overdone. Most home cooks rely on colour as their guide — but colour is a surface event. Temperature is everything. Here is what is actually happening inside the meat, and how to stop overcooking it forever.