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The Science of Food

May 20, 2025

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

proteins, steak, tough cuts

actin, braise, brisket, collagen, connective tissue, Food, food science, health, meat, myosin, nutrition, slow cooking, stew, tough cuts, travel

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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