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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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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 