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Pork, another red meat
Fear is a great motivator and, being in the business of motivation, advertising has always been very quick to take advantage of human uncertainty to build demand. An example of this is the famous “The other white meat” campaign for pork that ran in the States in 1987 and was copied here in Australia during Continue reading
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A requiem for bacon
On October 26, 2015 the International Agency for Research on Cancer (IARC) broke my heart. I know this sounds dramatic and maybe even a little silly. International research agencies don’t go around breaking peoples’ hearts. How can I justify this outrageous statement? Well it was on this day that the IARC issued a press release Continue reading
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Stewing like a medieval peasant: How to deal with the the tougher cuts
Of all the wonders of the modern world I think that a supermarket would be the thing that would inspire the most awe in a time-travelling medieval peasant. The availability of spices would be one thing. Our vast range of ultra-processed ready-to-eat meals would be another. But the ability to walk into a supermarket and Continue reading
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Quick bite: Osmosis and your next BBQ
My recent post about cooking steak got a bit long. To shorten it I had to cut some things that I still think are pretty important when cooking your steak. One of the things I cut was a discussion about osmosis and how to salt your steak before cooking. Both of these issues are really Continue reading
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Anatomy, heat and the perfect steak
The post explores the challenges of cooking the perfect steak, emphasizing the importance of cut choice, understanding muscle anatomy, and the science behind heat and proteins. It discusses techniques like sous vide and two-zone grilling for achieving optimal tenderness and sear. Finally, it stresses the necessity of resting the steak before serving to retain juiciness. Continue reading
The Science of Food 