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.
Most home cooks make weak, thin stock because they don't understand what they're actually extracting. This post explains the collagen-to-gelatin conversion that makes stock worth making — and why a stock that sets solid in the fridge is the goal, not a problem.
