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
Marinades serve two different functions: as a tenderizer and flavor enhancer. You probably already know that some tough cuts of meat benefit from the ...
The Science of Turkey - About Barbecue & Grilling
Probably because you don't understand the Science behind Cooking the ... Why is it so hard to get the dark meat cooked perfectly without over cooking the white ...
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.
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.
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.
Why Laboratory-Grown Meat is Not Vegan - Animal Rights - About.com
Although the number of animals affected would be greatly reduced, laboratory- grown meat would still require the use of animals. When scientists created the first ...
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 Five Basic Sauces - Food Reference - About.com
Espagnole sauces are commonly served with roasted meats, such as beef, veal, ... that uses butter as a base and is thickened through the science of emulsions.