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Why is Kobe Beef So Good?
I’ve been to a lot of places and I’ve eaten a lot of things. I thought that there was nothing left that could give me a culinary jolt. I was wrong. I’m in Osaka, Japan. I’m travelling with my family and another from our home town of Brisbane. We had landed at Narita Airport two… Continue reading
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Is Pork a Red Meat? The Science Behind Meat Colour and Myoglobin
Is pork actually red meat? Discover the science of muscle fibers, myoglobin, and haem to find out why the classic “other white meat” marketing campaign got it wrong. Continue reading
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Why Bacon Causes Cancer (And Why I Still Eat It): The Science of Nitrites
Is bacon as dangerous as cigarettes? Explore the food chemistry of nitrites, NOCs, absolute risk, and how to safely enjoy cured meats in moderation. Continue reading
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The Science of Slow Cooking: How to Tenderise Tough Cuts of Meat
Discover the science of slow cooking tough cuts of meat like brisket, chuck, and shank. Learn how to break down collagen into gelatin for tender results. Continue reading
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Quick bite: Osmosis and your next BBQ
Discover how osmosis affects steak moisture and searing. Learn the exact timing rules for salting your steak to achieve a golden, crusty Maillard reaction. 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