Science in Cooking
The toughest cuts of meat — shin, cheek, oxtail, shoulder — become the most unctuous when cooked correctly. This post explains the collagen breakdown that makes braising work, and why time and temperature are the two variables that determine everything.
Cutting into meat straight from the pan is one of the most common and costly mistakes in home cooking. This post explains exactly what happens inside a piece of meat as it rests — and why those minutes off the heat are as important as the minutes on it.
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.