More Cooking Science And Mythbusting (cont'd)

carryover cooking
What is carryover cooking? It's true that the internal temperature of food can continue to rise after you've taken the food off the heat and placed it at room temperature. How long does carryover cooking continue? By how many degrees will the internal temperature rise? Here are all the variables you need to know. read more
onion bread pulled pork close
Bark is that sweet, rich, crusty surface on low and slow cooked meat, and for many of us, the best part. It is part pellicle and part spice crust, but how does it form? The Maillard reaction, polymerization, and evaporation are key. Find out how to get better bark on your brisket, ribs, and pork shoulder. read more
stainless steel grill
Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel. read more
aged porterhouses
Here is how to dry age and wet age beef at home and save a lot of money in the process. read more
juice steak
Sorry folks: searing meat to seal in the juices is a myth. Of course, searing meat has other benefits, most notably creating the delicious flavors of browned meat! Here are the facts about meat juices, searing, browning, and a better way to sear your meat called the reverse sear. read more
Afterburner Rob Lusk
Here are four offbeat methods for cooking steaks that work amazingly well: The Afterburner Method where you cook on a hot charcoal chimney, the Vigneron Method where you cook with twigs, the Caveman Method where you cook right on hot coals, and the Stripsteak Method where you sous vide in butter then sear on a grill. read more
skinning ribs
Removing the paper-thin membrane from the bone side of ribs prior to smoking ensures that the ribs come out as tender as possible without guests having to gnaw through the membrane's tough texture. This how-to guide features step by step photos for trimming a slab of ribs and removing the membrane. read more
planked salmon
Planking is a popular method for cooking fish like salmon on a grill. Fans claim that soaking the wood in water gently steams the fish, which gets nice and smoky from the smoldering wood. Planking makes a nice presentation and helps keep fish from sticking to the grill, but the rest is mostly bunk. Here's the science. read more
meat slices exposed to air
Is meat color an accurate indicator of doneness? A lot of cooks cut into meat and judge doneness by the meat color. But the color of meat changes when it is exposed to oxygen. The only reliable way to judge doneness is with a good digital thermometer. Here's everything you need to know about meat color and doneness. read more
Here is the award-winning AmazingRibs.com Comprehensive Food Temperature Guide. An 8.5" x 11" refrigerator magnet version sells for $9.95, and it is free if you join our Pitmaster Club. read more

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