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Articles related to the science of beef

How to Prepare Meat: Beef, Chicken, Pork, and Fish - Busy Cooks
These easy lessons will help you learn more about the science of meat so you can make perfectly tender and juicy beef, chicken, pork, and fish recipes.
Food Science Explained - Busy Cooks - About.com
Food science explained is, including the best information about baking, how to cook grains, meat preparation, and how to measure flour.
Marinade Science - How Marinades Work - Recipes for Home Cooking
Marinade Science - How marinades work to tenderize and flavor foods. ... You probably already know that some tough cuts of meat benefit from the tenderizing  ...
Smoking 101 - About Barbecue & Grilling
Smoking adds flavor, it tenderizes, and it turns some of the worst cuts of meat ... The last thing to remember is that smoking is far more an art than it is a science.
The Science of Turkey - About Barbecue & Grilling
Probably because you don't understand the Science behind Cooking the Perfect ... The reason is that a turkey is actually two distinctly different kinds of meat.
Marinating Do's and Don'ts for Flavorful Meats - Food Reference
In addition to flavor, marinades are often used to tenderize tougher cuts of meat. There is a science to marinating and each ingredient plays an important roll.
Aging Beef - About Barbecue & Grilling
Aging intensifies the flavor of beef and leaves you with a more tender (and ... Meat Science - Aging of Beef · Aging Beef - University of Minnesota Extension ...
The Flat Iron Steak - Is it really the best cut of Beef?
So, after developing a method for cutting and presenting this steak, these friendly scientists have offered to us an amazing cut of beef. More than that, they have ...
Does Searing Meat Seal in Juices? - Culinary Arts - About.com
The culinary illuminati say the idea that searing meat can "seal in" its natural juices has been debunked by science. It turns out they're wrong.
Does Searing Meat Seal In Juices? - Part 2 - Culinary Arts - About.com
The culinary illuminati say there's no way searing meat can "seal in" its natural ... Meanwhile, the debunkers have absolutely been dying to talk about science.
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